Indian Flatbreads
Learn how to make different types of Indian Flatbreads.
Servings: 4
Equipment
- Cast Iron skillet
- Tong
Instructions
- In a mixing bowl, take wheat flour, a pinch of salt.
- Now add water slowly and gradually.
- Keep mixing flour and water till it forms into a dough-like structure.
- Now knead the dough for a good 8 - 10 minutes.
- Once the dough is ready, cover it with a damp cloth and rest for 5 minutes.
- Then take out the dough. If it looks a little watery or sticky sprinkle 1 - 2 tbsp flour and knead again.
- Otherwise just knead for 1 - 2 minutes more.
- Now make small roundels from the dough.
- Dust the rolling board and place the roundel.
- Flateen the ball slightly by pressing it with the fingers.
- Now start rolling it into an evenly thin circle.
- Keep dusting the flour whenever required to roll it.
- Then heat a pan or skillet on medium high heat.
- Once the pan is hot, place the rolled flatbread carefully.
- When done you can see small bubble like puffs on top.
- Time to flip the bread to other side.
- wait for 10 seconds only after flipping.
- Remove the flatbread with help of a tong.
- Now hold the flatbread or roti over the direct flame for a minute. Make sure you are placing the less cooked side on fire first.
- When it starts to puff flip it with help of the tong and cook the other side too.
- Roti is cooked nicely when you see the brown charred patchen on both the sides of the roti/ flatbreads.
- Don't overcook for longer else it will turn very hard and crispy too.
- If you are okay brush some ghee otr butter on the top of eac roti or flatbreads.
- Serve them with any Indian curry or dahl.
Notes
The amount of water may vary depending on the type and quality of the flour as well. Add water slowly and gradually while kneading the dough. If you will add all water at a time, the dough may turn watery and sticky. Make sure it's not too watery or too stiff. It should be soft, smooth, and must not be sticking to hands/ fingers.