Hotel Management Class Notes 41

Making roti, a traditional Indian flatbread, is a simple and rewarding process. Here’s a step-by-step guide to help you prepare this delicious bread at home.

Ingredients

• Whole Wheat Flour: 2 cups (plus extra for dusting)
• Water: Approximately ¾ cup (adjust as needed)
• Salt: ½ teaspoon (optional)
• Oil or Ghee: 1 tablespoon (optional)

Equipment

• Mixing bowl
• Rolling pin
• Tava (flat griddle) or skillet
• Clean cloth or kitchen towel

Instructions

Step 1: Prepare the Dough

1. Mix the Flour: In a large mixing bowl, combine 2 cups of whole wheat flour and ½ teaspoon of salt (if using). Mix well.
2. Add Water: Gradually add water, a little at a time, mixing with your fingers or a spoon. Continue until the mixture starts to come together.
3. Knead the Dough: Once the dough forms, transfer it to a clean surface and knead it for about 5-7 minutes. The goal is to create a smooth, soft dough. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
4. Rest the Dough: Cover the kneaded dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period allows the gluten to relax, making the roti softer.

Step 2: Shape the Rotis

1. Divide the Dough: After resting, divide the dough into equal portions, about the size of a golf ball (approximately 10-12 pieces).
2. Shape the Balls: Roll each piece into a smooth ball between your palms.
3. Dust with Flour: Lightly dust your work surface and the dough balls with flour to prevent sticking.

Step 3: Roll the Rotis

1. Flatten the Dough: Take one dough ball, flatten it slightly with your fingers, and dip it into the flour.
2. Roll Out: Using a rolling pin, roll the dough ball into a flat circle, about 6-8 inches in diameter. Try to keep it even in thickness, about 1/8 inch thick. If the dough sticks, dust it lightly with more flour.

Step 4: Cook the Rotis

1. Heat the Tava: Preheat a tava or skillet over medium-high heat until hot.
2. Cook the Roti: Carefully place the rolled-out roti onto the hot tava. Cook for about 30 seconds or until you see small bubbles forming on the surface.
3. Flip the Roti: Use a spatula to flip the roti. Cook for another 30 seconds until the bottom has light brown spots.
4. Puff the Roti: For an extra fluffy roti, press down gently on the edges with a spatula or use tongs to hold the roti directly over the flame for a few seconds. It should puff up.
5. Remove and Keep Warm: Once cooked, remove the roti from the tava and place it in a clean kitchen towel to keep warm. Repeat the process for the remaining dough balls.

Serving

Serve the rotis warm with your favorite curries, vegetables, or lentils. You can also brush them with a little ghee or butter for extra flavor.

Tips

• Variations: You can experiment by adding spices, herbs, or finely chopped vegetables to the dough for flavored rotis.
• Storage: Keep leftover rotis in an airtight container at room temperature for up to a day or refrigerate for longer storage.

Making roti at home can be a delightful experience, and with practice, you’ll master the technique in no time. Enjoy your homemade roti!