Soft Everyday Roti
- Vegan
- Indian
- ⏱ 25 min
- Serves 4 (makes ~10)
The daily bread of every Indian household — a simple, soft flatbread that lives or dies by the quality of the atta and a rested dough.
Method
- 1
Knead the dough
Combine the atta and salt in a bowl, and gradually add warm water, mixing as you go, until a soft, slightly tacky dough forms.
- 2
Rest the dough
Knead for 4–5 minutes until smooth, then cover and let it rest for 15 minutes — this relaxes the gluten and makes rolling much easier.
- 3
Divide and roll
Divide the dough into 10 equal balls. Dust each lightly with flour and roll into a thin, even circle, about 15cm across.
- 4
Cook the first side
Heat a dry griddle or tawa over medium-high heat. Place a rolled roti on it and cook until small bubbles start to appear on the surface, about 30 seconds.
- 5
Flip and puff
Flip and cook the other side for 30 seconds, then flip once more and press gently with a cloth or spatula — the roti should puff up with steam.
- 6
Finish
Remove from the heat, brush lightly with ghee, and serve immediately while warm and soft.
Resting the dough is the step people skip most often — don't. It's what keeps the rotis soft rather than tough.