Roti Nepali Non Leavened Whole Wheat Flat Bread Recipes

ROTI RECIPE (INDIAN FLATBREAD)

Steps:

• Add the ingredients for Dough above in a mixing bowl or stand mixer.
• Using your hands or the low setting on the stand mixer, fully combine all the ingredients until you form the dough.
• Knead the dough with your hands or stand mixer for at least 5 minutes (or until dough is soft enough that it leaves an impression when pressed).
• The resulting roti dough should be soft, pliable, and not sticky (see below for troubleshooting tips).
• Add an additional 1/4 teasp oil after kneading the dough and cover/massage it in once more.
• Cover the dough with a damp napkin or cloth for at least 15 minutes to proof the dough.
• To setup the rolling area - You'll need a flat plate with some loose whole wheat flour, a wooden or marble non-stick working surface to roll the roti, and a thin rolling pin.
• To setup the cooking area - You'll need a flat pan or griddle, and a set of flat tongs to finish cooking over the open flame (see notes below if you cannot cook on an open flame).
• Divide the dough into small palm sized portions. Be sure not to make them too large (especially if this is your first time making roti), otherwise it'll be difficult to roll out the roti.
• Flour your working surface and rolling pin.
• Work with one dough portion at a time. Start by lightly covering the dough on both sides with flour. The easiest way to do this is to quickly press both sides of the dough into the plate of loose flour.
• Place the dough on your working surface. Flatten it slightly with the palm of your hands.
• Using the rolling pin, roll the dough into a thin circular shape. To avoid sticking while rolling, sprinkle a little loose flour. There are several ways to do this.
• If you are still practicing, the easiest way to roll out the roti, is to start in one direction, turn and rotate the roti with your hands several times while rolling so you create a circle. Continue doing this, using loose flour as needed to help avoid sticking while rolling.
• After some practice, if you slowly motion your hands in a circular motion, applying a little pressure, the roti will move in a circular motion while you roll it out. Again, this comes with a lot of practice so don't worry if this method doesn't work quite yet.
• The resulting roti should be a thin, flat, circular shape (see notes below).
• Heat a flat pan on medium heat.
• Remove excess flour and transfer the rolled roti flat on a medium-heated flat griddle with your hands, being careful not to tear the roti.
• Cook for about 10-20 seconds until the color changes and small bumps start to form.
• Flip and cook on the other side for about 30 seconds or until small brown spots start to form on the roti side facing down.
• Now remove the pan from the heat, and flip the roti directly onto the open flame (lesser cooked side down) using flat tongs. See notes below on how to cook without open flame.
• If the roti was made properly, it should start to fluff up. Once it does, quickly move it around from side to side with your tongs and remove the roti straight into a container. Be sure not to char the roti too much while cooking, otherwise it'll be crispy instead of soft.
• Roti tends to get chewy and dry when left open and exposed. So apply some vegan butter to avoid drying, and let it cool. You can continue to stack the roti until they are all done.
• Repeat the rolling and cooking steps above with each portioned dough. Once you get the hang of it, you can start rolling the next roti while the previous one is cooking on the pan.
• Serving same day - Once all the roti are done and stacked together, close the lid 3/4-ths of the way, until ready to serve.
• Serving the following day - Close the lid completely once cooled, and leave out overnight at room temperature.
• To freeze extra cooked roti - Place in a sealed freezer bag with parchment paper in between separating each one. Once ready to serve, defrost and cook on low heat on a flat pan on both sides until soft. Spread some vegan butter and serve.
• Add the dough ingredients to the stand mixer.
• Set the stand mixer to the low setting to combine and knead the dough.
• Once the stand mixer is done, add the additional oil to coat indicated above, knead once with your hand, and allow the dough to proof for at least 15 minutes covered.
• Section it out into large portions (enough for making the amount of roti you need for one meal).
• Freeze each section of dough in freezable containers and store in freezer, or place in the fridge for up to 1-2 days.
• To Defrost Dough - If possible, place the frozen dough in the fridge the day before making roti to allow it to defrost overnight. Be sure to pull out the defrosted dough and allow it to get to room temperature before making roti.

INDIAN ROTI

Steps:

• Mix the flour and salt in a bowl. Add a bit of the warm water and the ghee. Mix with your hands to combine.
• Continue adding water, mixing constantly with your hands until a soft and slightly sticky dough forms.
• Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable.
• Divide the dough into 8, roughly even, sections. Roll each section into a ball.
• Flatten each ball and roll each section out, on a lightly floured surface, to 6 inches in diameter. (Keep the dough that you are not working with covered with a lightly damp tea towel to keep them from drying out.)
• Heat a cast iron skillet (or other sauté pan) over medium high heat.
• Place the rolled out dough onto the hot, dry skillet.
• Cook the roti on the first side just until the bottom is dry and the roti releases from the pan, roughly 1 min.
• Flip the roti and cook it on the second side for 2 min until brown spots start to form.
• Flip the roti back to the first side and move it in the pan as it cooks and puffs, pressing lightly with a towel on the area that is puffing, to encourage the air to spread out through the roti. Cook the roti for 30 sec - 1 minute, until fully puffed or until the bottom has brown spots.
• Remove the roti. Brush it with ghee or oil, if desired, and wrap it in a tea towel to keep it moist.
• Continue with your remaining dough. (You may need to reduce the heat slightly as you continue to cook your roti. If the bubbles in your roti are burning and popping, most likely your pan is too hot.)
• Serve the roti immediately or transfer the roti to a bread basket covered with a towel to keep them warm.
• Heat 1 Tbsp of oil in a cast iron skillet and cook the rolled out dough rounds in the skillet as directed above. (The bread may not be as likely to puff.)
• Fill the skillet with 1 inch of oil. Heat the oil to 350-370F and deep fry the flattened dough rounds, flipping once, until golden.
• Let the puri cool on a paper-towel lined plate.