Roti
4 servings
45 minutes
Roti is a traditional Indian flatbread that is an integral part of South Asian cuisine. Simple yet flavorful, it pairs well with spicy curries and vegetable dishes. Its delicate taste gains warmth from the addition of cumin, coriander, and turmeric. The flatbreads are cooked on a hot skillet with ghee, giving them a golden hue and a light crispy crust. Roti is perfect as a base for wrapping fillings or simply as an accompaniment to hot dishes. Historically, roti has been a symbol of home comfort and simplicity in preparation. With minimal ingredients and quick cooking time, they remain popular worldwide, delighting with their taste and versatility.
1
Mix flour with ground turmeric and coriander, add cumin, salt, pour in oil and water. Knead the dough for 10 minutes, wrap in film, and refrigerate for 30 minutes.
- Wheat flour: 300 g
- Salt: 1 teaspoon
- Vegetable oil: 1 tablespoon
- Water: 180 ml
- Ground coriander: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Cumin seeds: 2 teaspoons
2
Divide the dough into 16 pieces, rolling each piece into a flatbread with a diameter of 16 cm.
3
Put 1 teaspoon of melted butter in a heated pan, spread it across the pan, then place the flatbread, frying one side for 1 minute, then the other.
- Melted butter: 90 g