A traditional Indian bread made from whole wheat flour, kneaded without yeast, rolled thin, and cooked on a griddle. It gains its characteristic soft texture by puffing up over an open flame while cooking, making it an indispensable companion to everyday meals.
Place the flour, salt, and oil in a large bowl and gradually add warm water, kneading 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 it easier to roll out.
Divide the dough into small pieces and roll each one out thin and round on a floured counter.
Cook briefly on both sides in a hot dry pan, then hold directly over the flame to let it puff up. Note: turn it carefully with tongs while holding it over the flame.
Important: For the dough to puff up in the pan, it needs to be rolled thin and evenly; a thickly rolled roti will crisp up but won't puff. Allergen: contains wheat (gluten).
If you put the cooked roti straight into a cloth-covered container, its steam keeps it soft for a long time.
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