Made with Samriddhi Bhog Atta
Soft Roti
A simple whole wheat dough, rested and cooked on a hot tawa.
- Prep
- 35 min
- Cook
- 20 min
- Serves
- 4
Method
- 1
Combine the atta and salt in a wide bowl. Make a well in the centre.
- 2
Add the water a little at a time, mixing with your fingers until the flour comes together.
- 3
Knead for 8 to 10 minutes until smooth and soft but not sticky. Knead in the oil or ghee, if using.
- 4
Cover and rest the dough at room temperature for 20 minutes.
- 5
Heat a tawa over medium-high heat. Divide the dough into 8 balls.
- 6
Dust one ball lightly and roll it into a thin, even round about 15 cm across.
- 7
Cook on the tawa for 20–30 seconds until small bubbles appear, then turn. Cook the second side for about 30 seconds.
- 8
Turn once more and press the edges gently with a clean cloth until the roti puffs and has browned spots.