A traditional Indian flatbread made from whole-wheat flour, kneaded without yeast, rolled thin and cooked in a pan. It gets its characteristic soft texture when puffed over an open flame and is a staple with everyday meals.
Place the flour, salt and cooking oil in a large bowl. Gradually add the lukewarm water and knead into a soft, smooth dough.
Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes. This relaxes the gluten and makes the dough easier to roll out.
Divide the dough into small pieces. On a floured work surface, roll each one into a thin circle.
Cook briefly on both sides in a hot, dry pan, then hold the roti directly over an open flame until it puffs. Caution: Turn it carefully with tongs over the flame.
Important: Roll the dough to an even, thin thickness so it puffs in the pan; thick roti will turn crisp instead of puffing. Allergen: contains wheat (gluten).
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