Felicity Cloake shares her expertise on making perfect rotis, traditional North Indian flatbreads that are an integral part of many South Asian meals. The key to mastering the art lies in creating the right dough. First, combine 165g of atta flour with a pinch of fine salt and a neutral oil in a large bowl. Whisk briefly, then make a well in the middle.
The addition of oil helps soften the dough, but for seasoned roti makers, using no oil is preferred. If you're new to making rotis, however, adding a small amount will help improve the texture.
Next, add 100ml of lukewarm water to the flour mixture and incorporate it gradually with your fingertips until the dough comes together. The ideal water temperature makes all the difference; room temperature or slightly warm water is best.
The dough needs to be soft yet not too wet – if it's dry, add a bit more water; if it's too sticky, add some extra flour. Once you've achieved the perfect consistency, tip out the dough onto a lightly floured surface and knead for about 10 minutes until smooth.
Resting the dough for half an hour makes it easier to roll out into thin circles. Divide the dough into eight equal pieces, then shape each one into a ball and flatten slightly. Roll out each ball into a circle roughly 12cm wide.
To cook the rotis, heat a pan or griddle over medium-high heat. Brush with melted butter or ghee if desired, then lay a rolled-out roti in the hot pan. Cook until small bubbles appear on the surface, flip it over and press down gently to puff up until speckled brown on the underside.
Best served fresh from the pan, you can store cooked rotis wrapped in foil or under a tea towel for later use.
The addition of oil helps soften the dough, but for seasoned roti makers, using no oil is preferred. If you're new to making rotis, however, adding a small amount will help improve the texture.
Next, add 100ml of lukewarm water to the flour mixture and incorporate it gradually with your fingertips until the dough comes together. The ideal water temperature makes all the difference; room temperature or slightly warm water is best.
The dough needs to be soft yet not too wet – if it's dry, add a bit more water; if it's too sticky, add some extra flour. Once you've achieved the perfect consistency, tip out the dough onto a lightly floured surface and knead for about 10 minutes until smooth.
Resting the dough for half an hour makes it easier to roll out into thin circles. Divide the dough into eight equal pieces, then shape each one into a ball and flatten slightly. Roll out each ball into a circle roughly 12cm wide.
To cook the rotis, heat a pan or griddle over medium-high heat. Brush with melted butter or ghee if desired, then lay a rolled-out roti in the hot pan. Cook until small bubbles appear on the surface, flip it over and press down gently to puff up until speckled brown on the underside.
Best served fresh from the pan, you can store cooked rotis wrapped in foil or under a tea towel for later use.
! so the key is to create the right dough which is all about finding that balance between soft & wet, idk how ppl make roti without oil lol. anyway gotta say resting the dough for 30 mins makes it way easier to roll out those thin circles 
. also the temp of the water makes a big diff, room temp or slightly warm is def the way to go. anyways cant wait to try more south asian recipes 
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. And yeah, temperature of water makes all the difference, my sister's Indian aunt taught her that trick too! Resting the dough for half an hour is pure magic, it's like it just relaxes and becomes pliable again 
. And omg, those pictures of cooked rotis are making me so hungry 
I'm telling you, something fishy is going on with Felicity Cloake and her roti recipe 
. Have you ever noticed how exactly she says to use 165g of atta flour? It's just a coincidence that it's almost the exact same weight as the amount of flour used in the flour they sell at Whole Foods 
... I mean, what are the chances right? And don't even get me started on her insistence on using neutral oil - is she trying to push some specific brand or something? 
. And what if Felicity Cloake's recipe is actually a myth? Like, what if the ratio of flour to water is off, and I end up with a batch that's all dense and inedible 
... Not to mention the possibility of contamination or food poisoning from using bad ingredients 
... Just great, another thing to stress about while trying to cook, huh? 
and I love how felicity says using no oil is preferred for seasoned roti makers, but for beginners adding a tiny bit helps improve the texture. I tried making rotis last week and man, resting the dough for 30 mins made all the difference in rolling them out thinly. And omg the part about cooking them over medium-high heat and pressing down gently to get that speckled brown underside is just... perfection! 
! I think the key to getting that perfect texture is all about finding the right balance between flour and water, you know? If it's too dry, add a bit more water, but if it's too wet, add some extra flour 
. And don't even get me started on the temperature of the water – lukewarm is literally the way to go for that perfect softness 
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. I've been there where I've overworked the dough and it's all tough and nasty 
.
It's all about creating that perfect foundation for those delicious, crispy rotis. And let's not forget about the fun part: cooking them in a hot pan with melted butter and watching them puff up into those gorgeous little circles 
. Anyway, I do agree that resting the dough for half an hour is a lifesaver – makes rolling them out so much easier! 