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.
- 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)
- 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