Roti (also known as chapati) is a flatbread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of South Africa, Fiji, Mauritius, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, Suriname, Grenada, Barbados and St. Vincent and the Grenadines. Its defining characteristic is that it is unleavened.
Many variations of flat breads are found in many cultures across the globe, from the Indian subcontinent to the Americas. The traditional flat bread originating from the Indian subcontinent is known as roti, pronounced “RHO-tee”. It is normally eaten with cooked vegetables or curries; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti is a staple accompaniment to other foods. In Iran, the two variants of this bread are called khaboos [better source needed] and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other rotis.
Preparing Rotis is quick and easy if you know how to roll. I prefer to use fine Wheat flour from Indian grocery. These days, you can make Multi Grain Rotis as well. Most traditional Indian flat breads require flour and water. In some cases salt and other spices are added but mostly plain breads are prepared often to serve with curries and sabjis.
Roti is our staple bread so I always have to have Dough in my refrigerator to prepare rotis anytime I need. It doesn’t take much time to prepare the Roti dough but when you want to prepare just couple of rotis, it is hard to prepare very small amount of dough. So it is good to have the dough made in bulk, refrigerate and prepare Rotis. I would not make in a huge quantity but I prepare the dough from 2-3 cups of flour and so I can finish in 2-3 days.
You might be thinking why not just refrigerate the Rotis, to me personally, freshly baked rotis are much better than the stale old rotis. Actually, rotis can stay at room temperature for couple of days if the weather is not too hot. I would not mind very next day but not more than that. Over the period of time, you will come to know the big difference in fresh and stale rotis. If I have leftover rotis, I save them in freezer and then when I have enough of it, I make Vaghareli Roti, Chewda, or some other recipes such as noodles, Nacho, or even Pizza.
Pad Wali Roti – Laccha Chapati
Ingredients
- 1 Cup whole-wheat flour
- 1 teaspoon oil
- Water as needed
For seasoning:
- Salt to taste
- Sugar to taste
- ¼ tsp Jeera powder Ground Cumin
- Ghee for brushing and smearing
- Rice flour or plain for dusting
Instructions
- Add flour, oil in a mixing bowl and rub together with your hands..Gradually add in water and form into a soft dough.
- Apply few drops of oil over the dough and cover it with a wet cloth and let it rest for 15-20 mins.
- Now divide the dough into equal portions and start rolling into a 2 inches diameter circle.
- Apply some ghee or oil over the top and sprinkle some flour on it followed by prepared seasoning. Fold the paratha in half and apply some more oil and sprinkle with flour..Fold into triangles and roll the triangle into a paratha keeping its shape as a circle or triangle.
- Heat a tawa on medium to high heat and put the paratha on it. Cook on one side for about 30 sec or till you see no doughyness on top..Flip it over and cook on other side too..Cook on both sides till it gets cooked.
- No need to use oil for cooking roti/paratha. If desired, ghee can be smeared on cooked roti. The paratha will puff up like a balloon..Put this in a insulated container or serve immediately with curry.
