Super Soft Roti Recipe

Mix Dry Ingredients: In a stand mixer bowl, combine flour with salt.

Add Water: Add water to the flour mixture. Mix with a wooden spoon to form a dough.

Knead: Knead for 2 min on med-low (between speed 2 and 4 on a 10-speed stand mixer) until dough comes together into a smooth ball OR knead by hand on a lightly-floured surface for about 8 minutes.NOTE: Press the dough with your finger. If it springs back quickly, it's a good sign that it's been kneaded enough. If the indentation stays, it needs more kneading.

Make Dough Balls: Divide the dough into two large pieces and form them into ball shapes using your hands.

Divide each ball into 8 pieces (using a knife or bench scraper) by slicing down the middle equally in half, then in quarters, then in eighths, like cutting a pizza. Now you have 16 total roti dough balls.NOTE: I find it easier to form two dough balls to start and cut each into 8 slices than to try to cut one giant dough ball into 16 equal pieces.

Roll each portion (it’ll be triangle shaped, like 1/8th of a pizza) into a smooth ball between your palms.

Rest: Cover the dough balls with a damp cloth for 1-2 hours at room temperature or up to 4 days in the fridge.

Roll Out Roti: Place a dough ball on a lightly floured surface. Sprinkle the the dough ball with a little flour, too. Roll out each ball into a thin circle. It should be about 6 inches in diameter and evenly thin.

Cook Roti: Heat a cast iron or nonstick pan (or tawa, if you’ve got Indian tools) on medium-high heat for 5 minutes. Once hot, place the rolled-out dough onto the pan. Cook for about 10-20 seconds or until small, subtle bubbles form on the surface.NOTE: If the underside is getting charred spots, the stove is too hot. Reduce the heat a bit and continue.

Flip: Flip it over and cook the other side for another 10 seconds, gently pressing down on it with the flat part of a spatula. This helps start the puff.

Puff Up Roti: Once both sides are set (they won’t look shiny anymore and may have a few light golden spots), turn on another burner’s flame. Use tongs to place the roti directly on the flame. Move it around constantly. It should start to puff up within seconds. Once a few large bubbles form, flip and cook on the other side. It should puff up fully after the flip.NOTE: If you don’t have a gas stove, you can finish the roti on the same pan. Just flip it 1-2 more times while continuing to press down on it with the spatula as it cooks. It will puff up in spots, but probably not as dramatically.

Keep Warm: Place rotis in a bowl or baking dish and cover immediately with a plate or pot cover to trap the steam inside. This keeps them soft. Repeat with the remaining dough.