How To Make Buttery Soft Roti’s

Making the best roti’s from scratch

A traditional roti, which is also known as a chapati, is native to the Indian subcontinent. It is essentially a flatbread made from stoneground wholewheat flour and a few other basic ingredients. This post is going to show you how to make buttery soft roti’s from scratch. I used to see my mother them with ease and wondered how she could make them so fast. After a while I learned to and now it is so second nature to me. The best part about making roti’s is that they don’t have a leavening agent. Meaning to make roti’s you don’t need any instant yeast and there is little to no water time between making the dough and frying them off.

I love having roti’s with a curry and creating a salomie (a curry wrapped in a roti) with it. It makes feel like I am having an at home spicy wrap made by me. Roti’s can be enjoyed with so many different foods and can be used in many ways. There truly is no limit. This is a very easy recipe but one that needs some tips because it can go wrong if it is not done accordingly. I hope you enjoy this post on how to make buttery soft roti’s and let me know if you have any questions.

Bon Apetit,

Zorah

Tips on how to make buttery soft roti’s

In this recipe you will find three main ingredients, these being water, butter and flour. These are very basic ingredients that many people will have at home already. However, they need to be measured and warmed correctly for this recipe to be a success.

1. This recipe will detail that the water needs to be boiling. I would suggest that you boil your water and in the meantime measure out the rest of the ingredients.
2. Melt the butter in the microwave and allow it to cool for about 5 minutes before adding it to the flour.
3. After adding the butter to the flour, then add in the measured out boiling water. Once you’ve added in the water, either use your stand mixer to start mixing immediately. You can also mix by hand using a fork/chopsticks to bring everything together. Once the dough starts clumping together, turns he dough on a lightly floured surface and knead the dough.
4. You want the dough to be smooth, a pale yellow colour, and not be dry when you pull the dough apart.
5. if the dough is dry and you can feel it while you are kneading it, it most likely won’t rise the way you want it to. I would suggest starting again. The key for me, is the hot water and making sure to mix the ingredients immediately.