Roti
Image générée par IA
Végétalien Indian

Roti

Soft, pliable Indian whole-wheat flatbreads with lightly toasted spots and a warm, wheaty aroma. This dependable everyday roti uses a short rest and high heat for a tender center and gentle puff.

40 min 8 portions Medium
Toutes les recettes

Comment préparer

1
Combine the whole-wheat flour and salt in a wide bowl. Add the warm water gradually, mixing with your fingers until a shaggy dough forms with no dry pockets.
2
Knead the dough in the bowl or on a clean counter for 6–8 minutes, folding and pressing until smooth and soft. Work in the oil, then cover and rest for 15 minutes.
Smooth whole-wheat roti dough resting under a cloth Image générée par IA
3
Divide the dough into 8 equal pieces, about 53 g each. Roll each piece into a smooth ball, keeping the remaining pieces covered so they do not dry out.
4
Lightly flour the counter and roll one ball into a thin, even round about 16 cm wide, turning it a quarter turn as needed. Avoid heavy dusting, which can make the roti dry.
5
Heat a dry cast-iron skillet or tawa over medium-high heat for 3–4 minutes. Lay in the roti and cook for 25–35 seconds, until small bubbles appear and the underside shows a few pale brown spots.
6
Turn the roti and cook for 30–40 seconds, until the second side has scattered brown spots. Turn it once more and press the edges gently with a folded cloth, or transfer it briefly to a direct gas flame, until it puffs in places and the center reaches at least 74°C.
Roti puffing as it finishes cooking Image générée par IA
7
Transfer the roti to a clean cloth-lined container and cover immediately. Repeat with the remaining dough, adjusting the heat so each bread cooks quickly without blackening.

Pourquoi cette recette fonctionne

A short hydration rest lets the whole-wheat flour absorb water and relax its gluten, while intense, dry heat cooks each roti quickly enough to keep the center tender and encourage a light puff.

Conservation et réchauffage

Comment la conserver

Cool completely, stack with parchment if desired, and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Freeze in a sealed bag for up to 2 months.

Comment la réchauffer

Reheat one roti at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap the stack in a damp towel and microwave briefly until flexible.

Nutrition / portion

107kcal
3,96 gprotéines
21,60 gglucides
1,31 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 22 août 2026 · mise à jour le 22 août 2026