This recipe uses precise weight measurements for consistent results. The yogurt-based fermentation creates a soft, chewy flatbread with a subtle tangy flavor, perfect for scooping up curries and dals.
• Prep time: 15 minutes
• Resting time: 8-12 hours (or overnight)
• Cook time: 40 minutes
• Yields: 14 rotis
Ingredients
For the Dough:
• Unbleached all-purpose flour: 8.3 oz / 235 g, plus more for dusting
• Sugar: 0.15 oz / 4.2 g (approx. 1 tsp)
• Salt: 0.21 oz / 6 g (approx. 1 tsp)
• Baking soda: 0.16 oz / 4.6 g (approx. 0.25 tsp)
• Plain yogurt (room temp): 2.1 oz / 60 g
• Vegetable oil: 1.5 oz / 41 g
• Warm water (around 100°F / 38°C): 3.2–4.2 oz / 90–120 g
For Finishing (Optional):
• Melted butter or ghee for brushing
Instructions
Step 1: Make and Ferment the Dough
1. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
2. In a separate smaller bowl, combine the yogurt, vegetable oil, and the initial 3.2 oz / 90 g of warm water.
3. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Turn the dough out onto a clean surface and knead for about 8 minutes, until it becomes silky smooth and pliable. If the dough is too dry, add more warm water in small increments. If it’s too sticky, add a little flour.
5. Lightly oil a plastic bag. Place the dough ball inside, press out the air, and seal it.
6. Let the dough rest in a warm spot for 8-12 hours (or overnight). It will expand slightly and develop a pleasantly sour aroma.
Step 2: Prepare for Cooking
1. Gently knead the rested dough for a minute, then divide it into 14 equal portions (each will be about 1.2 oz / 34 g). Roll each portion into a smooth ball.
2. Place the dough balls on a plate (without letting them touch) and cover them with a damp cloth to prevent them from drying out.
3. Preheat a cast-iron griddle or heavy-bottomed skillet over moderately low heat for 3-5 minutes.
Step 3: Roll the Roti
1. Take one ball of dough and flatten it into a 2.0-inch patty. Lightly dip both sides in dusting flour.
2. On a floured surface, roll the patty into a thin, even circle about 5.0 inches in diameter. Use just enough dusting flour to prevent sticking.
Step 4: Cook and Puff the Roti
1. Pick up the rolled roti and gently slap it between your palms to shake off any excess flour.
2. Lay the roti flat on the hot griddle. Cook for about 1.5 minutes on the first side, until the color lightens and small bubbles appear.
3. Flip the roti and cook for another 30 seconds (0.5 minutes) on the second side.
4. To puff the roti (choose one method):
o Gas Stove Method: Turn a gas burner to high. Using tongs, carefully hold the roti about 2.0 inches over the open flame. In 10-15 seconds, it will puff up. Turn it quickly to get a few charred flecks, then remove it immediately.
o Electric/Induction Stove Method: After flipping the roti on the griddle, use a clean, folded kitchen towel to gently press down around its edges. This pressure traps steam, encouraging it to puff up.
5. Place the finished roti in a basket lined with a clean towel to keep it warm. If desired, brush one side with melted butter or ghee.
6. Repeat the process for the remaining dough balls.
Notes
• Flour Variation: To add a different flavor, you can replace 2.3 oz / 65 g of the all-purpose flour with an equal weight of whole wheat, barley, or chickpea flour.
• Consistency: The amount of water needed can vary slightly depending on your flour and the humidity. The final dough should be soft and pliable, not sticky or dry.
