Roti (Chappathi)
Featured Recipe from the 2023 Mid-Atlantic Grain Fair by Chef & Culinary Educator Jayashree Iyengar of Popping Mustard Seeds
Makes 4
Roti is simply a flat unleavened Indian bread. In India, roti is typically made with Indian whole wheat flour (atta) ground fine using a chakki or two grinding stones (one stationary and one moving). The fine flour makes a soft and delicious roti, but roti is tasty with any kind of wheat flour.
Materials
Measuring cups & spoons
Rolling pin- Thin Indian rolling pins are available at Indian stores. French pastry rolling pins work well as an alternative, but any rolling pin will work.
Griddle & heat resistant spatula- Skillet can also be used; cast iron or non-stick works well but avoid stainless steel
3 medium sized bowls with towel & lids to cover
Ingredients
Whole wheat flour – 1 cup
Water – about 2/3 cup
Oil (if using non-stick pan)
Butter for topping (optional)
Instructions
Making the dough
In a large mixing bowl, add the flour and water, slowly, a little at a time. Knead well to make a soft dough.
Note: Do not pour the water all at once. Adding the water a little at time will prevent the dough from becoming too sticky.
Place a wet towel directly on the dough to cover it. Cover the bowl with a lid and let it sit for at least 15 minutes.
Cooking the Dough
When the dough is ready, divide it into 3 equal size balls. Keep them covered with the wet paper towel throughout the preparation.
Take one ball and roll it out on a smooth into a flat round roti, using a rolling pin. Roll out three rotis before starting the cooking process.
Spread a teaspoon of oil on a cast iron griddle (tava) or skillet and preheat heat it on medium high heat (non-stick skillet can also be used without any oil for seasoning).
Using an electric stove top: When the griddle or skillet is sufficiently hot (sprinkle water on the surface to see if it sizzles), place one of the rolled-out chapattis on it. When bubbles appear, flip the chapatti to the other side. Cook the other side until it starts to bubble or puff. Remove from the griddle and add butter on one side and place it under a covered serving dish.
Optional Step 6 if using a gas burner: Follow the steps above and when the bottom side is cooked, remove the chappathi from the tava or skillet and place the uncooked side directly on an open flame. Wait until the chapatti puffs up and remove from heat, top it with butter on one side and place it under a covered serving dish.
Repeat the above steps to continue making the Chappathis using all of your dough.
Note: If the chappathi does not puff up, remove from fire after 10 seconds when the bottom side is cooked.