Roti(also known as Chapati) is a round loaf of bread eaten in the subcontinent. It is popular in Pakistan, Sri Lanka, Nepal, Bangladesh, Maldives, India, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji.
Pakistani Roti Recipe is made from ground wheat flour, known as Atta or Gehu ka Atta, and the water is mixed into a paste.
It is used in many countries around the world. Its defining feature is that it is unleavened.
Ingredients of Pakistani Roti Recipe
- Whole Wheat
- Clean Water
- Salt (Very small amount)
Roti is made from wheat flour and nothing else and is eaten in Pakistan with lentils, Vegetables, and meat curries.
Roti is an important part of Pakistani food. Simply, roti is a flatbread made of wheat flour. It is known as “atta” in Urdu language.
You need a Pin(Belan) and a rolling board(Chakla) to make this flatbread.
Roti is also called in different parts of Pakistan as Roti, Phulka, or Chapati.
Pakistani Roti Recipe
1- Take two cups (270 grams) atta in a large bowl. Use a flat round plate with shallow edges called paraat.
You can add a little oil if you like here.
2- Start adding water, slowly.
3- As you add the water, knead with your hands and knead the dough together. You need about 3/4 cup (180 ml) +1 teaspoon (15 ml) water here. You may need more or less water depending on the type of flour.
4- Once the dough is combined, start kneading the dough. Rub with the fingers of your finger, using pressure.
5- Fold the dough using your hands and mix and apply pressure with your knuckles.
6- Keep stirring until the dough is soft and fluffy. If it feels firm/solid, add a little water and stir again. If it feels too sticky/soft, add dry flour and mix.
7- When you are done, the dough should be smooth. Squeeze the dough with your fingers, it should leave a point.
8- Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.
9- After the dough has rested, give it a quick stir.
10- Divide the dough into 12 equal parts, each weighing 35 to 37 grams.
11- Start working with one ball, while keeping the remaining dough balls covered with a damp cloth to prevent them from drying out. Take one of the balls and press it between your fingers to make it smooth.
Then fold it between your hands to make it round and smooth. There should be no cracks.
12- Squeeze the round dough and flatten it.
13- Now take about 1/4 cup of the atta on the plate to drain the roti as you roll it. Sprinkle the prepared ball of dough into the dry flour and dust on all sides.
14- Then start wrapping the roti, using a rolling board and pin.
15- Slide the PIN length across the dough using gentle pressure as you roll. If you fold it in the right way, the dough will move in a circle on its own and the roti will roll in evenly. This goes hand in hand with practice.
You can also roll up and take the dough, and shake it a little with your hands, and roll it again.
You will need to soak the roti in dry flour several times while wrapping the roti. Whenever the dough starts to stick to the rolling pin, dip the roti into the atta from both sides and continue to roll.
16- Roll thin until you have a 5 to 6-inch round loop.
17- Heat the tawa (skillet) over medium heat. Make sure the tawa is hot enough before placing the roti on the tawa.
18- Let it cook for 15-30 seconds until you see the bubbles on top. At this point flip the roti, you do not want the first side to cook too much.
19- Now, let one side cook over the other side for 30 seconds more. Use a fork to see how much is cooked on the other side now. If you see brown spots everywhere, it means they are well-cooked.
20- Now, remove the roti from the tawa using a tong and place it in the flame directly on the first side (slightly cooked) directly on the flame.
21- Roll the roti as usual and place it on top of a hot tawa.
22- Let it cook for 30 seconds until you see the bubbles on top. At this point flip roti. You do not want the first side to be overcooked.
23- Now, let the other side cook until it has nice brown spots (so it should be more cooked than the first one).
24- Now flip again (with the first side now below), and press the roti with a paper towel, or any cotton cloth or spatula. It will swell.
Important Points for Making a Roti
The dough needs to be soft and soft –
Mix with warm water
Mix the dough with your fingers
Allow the dough to rest for 20 to 30 minutes-
Roll each dough into a smooth, round, non-abrasive ball
Roll evenly using a PIN
Tawa should be heated before you can add the rolled carrot
Sprinkle with dry flour (atta) on the rolled loaf before placing it on the hot tawa
Apply ghee when done.
