Roti | DonnaClaire | Copy Me That

Roti

americastestkitchen.com

DonnaClaire

subheading: Gather Your Ingredients:

Flour Paste

½ cup plus 2 tablespoons water 5 tablespoons (1½ ounces/43 grams) chakki atta

Dough

1⅔ cups (8⅓ ounces/236 grams) chakki atta

½ cup cold water

2 teaspoons vegetable oil, plus oil for kneading and handling

½ teaspoon table salt

½ cup all-purpose flour for rolling 1 tablespoon ghee or unsalted butter, melted (optional)

subheading: Before You Begin:

Chakki atta, a finely milled whole-wheat flour, is available at South Asian markets and online. If it's unavailable, you can substitute whole-wheat pastry flour; do not use regular whole-wheat flour, which has a stronger flavor and a darker appearance. We strongly recommend weighing the flour for this recipe. To ensure soft rotis, use as little flour as possible when handling the dough. Parchment used to separate rotis may be reused; as you become more proficient, you may prefer to roll the rotis as you cook. Serve these rotis with any curry in your repertoire. Make your accompanying dish while the dough rests in step 2. Chakki atta, a finely milled whole-wheat flour, is available at South Asian markets and online. If it's unavailable, you can substitute whole-wheat pastry flour; do not use regular whole-wheat flour, which has a stronger flavor and a darker appearance. We strongly recommend weighing the flour for this recipe. To ensure soft rotis, use as little flour as possible when handling the dough. Parchment used to separate rotis may be reused; as you become more proficient, you may prefer to roll the rotis as you cook. Serve these rotis with any curry in your repertoire. Make your accompanying dish while the dough rests in step 2.

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