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Roti

It’s taken me years to make a roti that doesn’t turn into a poppadom, if you know, you know!

If you’ve followed along with the video, you should have a good start. Use wholemeal atta (I use Aashirvaaad atta), a heavy skillet- ideally cast iron and if you’re abroad, a little grill for your hob helps mimic that flame we have back home.

A roti box lined with a cotton cloth keeps them soft and warm.
Just add water to your atta slowly until it comes together into a soft, pliable dough. Rest it for 15–20 minutes, knead briefly, then divide and roll gently (don’t press too hard).

Cook on a hot skillet until it just starts to bubble, flip once, then finish on the grill, that’s what gives it the perfect puff. Brush with ghee or butter, wrap in cloth, and tuck them into your roti box.

Soft, warm, and homemade!