This week’s challenge for the Great British Bake Off Bakealong hosted by Laura from Little House Big Alaska was to bake flatbreads. We could choose any kind we wanted but there had to be 12 of them so that kind of eliminated making focaccia. Although I suppose I could have made mini ones. The breads could be yeasted or not so I did consider making pitas but I have already done that – I had made batbout. The arrival of What’s Gabby Cooking, Eat What You Want for me to review for the Abrams Dinner Party at no charge was very timely as it had a roti recipe inside. Roti is a buttery Indian flatbread so I was all set. A new flatbread recipe to try.
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Roti Recipe – Buttery Indian Flatbread
Makes many, many, many roti. Many roti.
- 3 3/4 cups cake flour plus extra for rolling
- 1/2 tsp salt
- 2 TBS vegetable oil
- 1 cup plus 2 TBS water
- 2 TBS butter or ghee
- In a stand mixer with the paddle attached mix the flour, salt and vegetable oil.
- Add the water to a small saucepan and bring to a boil.
- With the mixer running on low, carefully add the boiling water and mix for one minute.
- Switch to the dough hook and knead on low for 5 minutes or until the dough is silky smooth.
- Remove the hook, form the dough into a ball and return to the bowl. Cover and let rest for 5 to 10 minutes. (You can make the dough a day in advance just wrap in plastic wrap and keep in the refrigerator. When ready to use, allow to come to room temperature, about 15 minutes)
- Melt the butter and have a pastry brush ready
- Turn the dough onto a lightly floured surface and give it a quick knead by hand. Tear off a piece of dough about the size of a golf ball – about 2 1/2″ – and cover the remaining dough. Flatten the ball into a disc and using a well floured rolling pin roll the dough into a 10″ circle
- Brush the circle with the butter
- Starting from the end away from you roll the dough up. Cut it into 4 equal pieces (2 1/2″ long)
- Take one piece to use and cover the other three.
- Flatten the piece into a disc and using your hands press it until it’s about 2″ in diameter
- Roll the disc into a 6″ circle making it as thin as you can. Dust with flour as needed.
- Place the finished piece on a baking sheet and cover with plastic wrap to keep from drying out.
- Continue with the rest of the dough
- Heat a large nonstick pan or griddle over high heat – it needs to be VERY hot.
Cook’s Note: IF YOU ARE GOING TO USE YOUR CAST IRON GRIDDLE BE SURE YOUR FAN IS ON. TRUST ME.
- Place a roti (or two if your griddle is large enough) on the pan or griddle and wait a few seconds until you see the bubbles forming. Turn the roti over and cook on the other side. Continue to flip the roti until dark spots appear. It should take less than a minute on each side.
- Puffing up is a good sign, you can press the roti down with a spatula.
- Brush the hot roti with more butter if desired.
How was the Roti Recipe?
A workout. The roti recipe was a workout. But that is OK. After the first couple I got into a rhythm and soon it just became rather zen. They are tasty little flatbreads. The hubby liked these better than the naan I made last year.
I made the roti to go with the Butter Chicken recipe also in the What’s Gaby Cooking, Eat What You Want Cookbook. The Butter Chicken is full of flavor and wonderfully delicious.
PrintRoti Recipe – Buttery Indian Flatbread
Thin, buttery roti
- Prep Time: 45
- Cook Time: 20
- Total Time: 1 hour 5 minutes
- Yield: many
- Category: Flatbread
- Method: Griddle
- Cuisine: Indian
Ingredients
- 3 3/4 cups cake flour plus extra for rolling
- 1/2 tsp salt
- 2 TBS vegetable oil
- 1 cup plus 2 TBS water
- 2 TBS butter or ghee
Instructions
- In a stand mixer with the paddle attached mix the flour, salt and vegetable oil.
- Add the water to a small saucepan and bring to a boil.
- With the mixer running on low, carefully add the boiling water and mix for one minute.
- Switch to the dough hook and knead on low for 5 minutes or until the dough is silky smooth.
- Remove the hook, form the dough into a ball and return to the bowl. Cover and let rest for 5 to 10 minutes. (You can make the dough a day in advance just wrap in plastic wrap and keep in the refrigerator. When ready to use, allow to come to room temperature, about 15 minutes)
- Melt the butter and have a pastry brush ready
- Turn the dough onto a lightly floured surface and give it a quick knead by hand. Tear off a piece of dough about the size of a golf ball – about 2 1/2″ – and cover the remaining dough. Flatten the ball into a disc and using a well floured rolling pin roll the dough into a 10″ circle
- Brush the circle with the butter
- Starting from the end away from you roll the dough up. Cut it into 4 equal pieces (2 1/2″ long)
- Take one piece to use and cover the other three.
- Flatten the piece into a disc and using your hands press it until it’s about 2″ in diameter
- Roll the disc into a 6″ circle making it as thin as you can. Dust with flour as needed.
- Place the finished piece on a baking sheet and cover with plastic wrap to keep from drying out.
- Continue with the rest of the dough
- Heat a large nonstick pan or griddle over high heat – it needs to be VERY hot.
- Place a roti (or two if your griddle is large enough) on the pan or griddle and wait a few seconds until you see the bubbles forming. Turn the roti over and cook on the other side. Continue to flip the roti until dark spots appear. It should take less than a minute on each side.
- Puffing up is a good sign, you can press the bubbles with a spatula.
- Brush the hot roti with more butter if desired.
Notes
2 TBS is not going to be enough in the first step of making the roti let alone brushing the finished roti
This makes a LOT of roti. I put 3/4s of the dough in the freezer as I made as many as I thought I needed in the moment (16)
Prep time and cook time are a little hard to estimate because it’s going to totally be dependent on how many you decide to make.
Keywords: roti, flatbread
