Roti

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Prepare the Dough• In a large mixing bowl, combine the whole wheat flour and salt. • Gradually add water to the bowl and begin to knead. • Continue to knead until the dough comes together and becomes smooth and pliable. The dough should not be too sticky or too stiff. • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. 2Shape and Roll the Rotis• After the dough has rested, divide it into equal-sized balls (usually the size of a large lem on). • Take one dough ball at a time, flatten it between your palms, and dust it lightly with flour. • Using a rolling pin, roll out each dough ball into a flat, round circle. Try to roll the roti as thin as possible.
3. 3Cook the Rotis• Heat a tawa (a flat skillet or griddle) over medium heat. Once hot, place the rolled out roti on it. • Cook the roti until you see bubbles forming on the surface, then flip it to the other side. It should have some brown spots on the underside. • Cook the second side for a few seconds, then using a pair of tongs, remove the roti from the tawa and place it directly on the flame with the first side (the one with brown spots) directly on the flame. The roti should puff up. • Once the roti has puffed, remove it from the flame and place it on a plate.
4. 4Serve the Rotis• Apply a bit of ghee or butter on the hot rotis if you like. It is optional. • Serve your rotis hot, ideally as soon as they are off the flame, with a curry or dal of your choice.