Roti is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough.
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.
Rotli
Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened.
Ingredients
- 2 Cup chapati flour
- 1/2 Teaspoon(tsp) salt
- 1 Tablespoon(tbsp) oil
- 3/4 Cup hot water
- flour for dusting
- butter for smearing(optional)
Instructions
- Mix the chapati flour and salt
- Rub in the oil
- Add about 3/4 cup of hot water to form a soft dough
- Knead the dough for 7-8 minutes until smooth
- Divide into 12 equal portions
- Set a griddle to heat over medium flame
- Flatten the ball of dough between the palm of your hands.
- Dust it on both sides with flour
- Roll out as evenly as possible into a 6 inch circle
- Slap the rotli on to the heated griddle and cook for about 1 minute until soft bubbles begin to form
- Turn over and cook for 1/2 minute on the other side
- Turn the rotli over and repeat for a few seconds. The rotli should puff up
- When ready place rotli on plate
- Smear with butter (optional) and serve immediatelyN.B. The dough can be kneaded in a food mixer
