Roti

Directions

• Prep:
• Make atta ahead of time and let sit for at least 30 minutes.
• Fill a small bowl with loose atta.
• Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
• Place a tava, nonstick, or cast iron dry skillet over low heat.
• You can roll all of the rotis out if you have time but make sure to put wax paper between them to prevent sticking, and place a towel over the rolled balls of dough as well as the rolled rotis to prevent drying.
• Rolling:
• Rub a bit of vegetable oil on your hands and divide dough in 10 equal pieces.
• Flatten the pieces into a thick disk – with the palm of your hand.
• Dredge the disk in the loose atta.
• Using the rolling pin roll the disk into a flat 6-ish inch diameter circle-ish. Turn up the heat on the skillet to medium, until it’s lightly smoking.
• Cooking:
• Place the roti into the tava or skillet.
• When you see the roti change color to a “dryer” brown and see little bubbles flip it over. Approximately 1 minute
• Cook the other side for approximately 45 seconds.
• Using tongs, carefully transfer the roti to an open flame on medium heat, until it puffs, flipping once or twice to prevent burning.
• Brush with melted butter.
• Serve warm or wrap in a kitchen towel and place in an insulated container to keep warm.