Chiles Rellenos
Tejal Rao, Andrea Serrato
440 ratings with an average rating of 4 out of 5 stars
440
1 1/2 hours
Roti
Updated Nov. 13, 2023
- Total Time
- 30 minutes, plus resting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 roti
- 2cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Tip)
- 2teaspoons neutral oil, such as grapeseed or canola
- ½teaspoon kosher salt
- Ghee (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
77 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, mix the flour, oil and salt with ¾ cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, ½ tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Step 2
Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
- Step 3
Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
Tip
- Atta, a finely ground whole-wheat flour you can easily find at any Indian grocery store, produces a smoother, softer and more fully flavored roti than American whole-wheat flour, which is more coarsely ground.
Private Notes
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Cooking Notes
stuart itter
Recipe does not mention that the roti is supposed to balloon when cooked.There is a trick to it. Naomi Duguid has some good tips for it. She says not to flip the roti whe rolling it.Roll it from the center out. Limit the rolling to one side. Heat the roti on the rolled side for 15 seconds, then flip it and fry the unrolled side until bubbles begin to form in a about a minute. The flip it again and push lightly on it until it ballons. Force the bubble to widen.
uauage
These were so fun to make with the kids and absolutely addictive. Next time we will make a double batch. Couldn’t find the special Indian flour so used half all-purpose, half whole wheat.
liz rogers
Would whole-wheat pastry flour be an acceptable substitute for atta?
Karen
I laugh when I read notes that say things like “you can easily find at any Indian grocery store,” as is they are prevalent as Stop & Shop. I don’t even have an Indian restaurant within two hours of me. A lot of ingredients are hard to find outside of cities.
ngsarathy
I agree with Stuart Itter, that the rolling pin needs make contact with only one side of the roti in order for it to balloon. (I don’t claim to understand it, but this is how it has been in my experience. I would love an explanation, if anyone has one.) Rotate the roti to prevent sticking but don’t flip while still rolling out. I’ve also noticed it helps to put the same side (that the rolling pin touches) on the heated pan first, and then on the flame first.
AD
I can't believe I've never made roti before; so easy and fun to make. I followed the recipe nearly as written, using AP flour for about a third the flour weight, and they're delicious and nice enough to serve at my next dinner party. I still can't believe how easy they were-- this recipe is a keeper.
AnujT
I can't comment on 'freezing' the dough since, I personally have never done it and don't know anyone who has. However, I can state my experience growing up. My mom use to refrigerate the dough for up to a week. She would rest the dough for about 20 minutes at room temperature before using it. Over a few days the dough will start to change color and gets darken a bit but we would use it before it gets past that stage. For Freezing and thawing, i would say test with a small amount :).
AnujT
Hi James, please allow me to clarify. No type of "Frying" is needed for cooking Roti. You are referring to a bread called "Parantha", which uses a small amount oil/Ghee/Butter or any frying agent of your choice while cooking. It's dough texture and firmness is different than Roti dough. Roti is traditionally only served with ghee and the reason for using ghee is to keep the roti moist or they will get tough too soon. Hope this helps.
awakenow
Delicious! Used whole wheat pastry flour, 3/4 tsp salt and everything else as directed. 'Twas a hit at our house paired with NYT Indian Buttered Tofu and a nice pot of basmati rice. Fine eating alone or with garliky hummus. Yum!
Laura H.
I'm gluten-free, so I used cassava flour and loved it!
GeothermalSusan
I’ve read that you can use white whole wheat flour. This isn’t a white flour, but a variety of wheat that has less pigment and thus less bitterness. It is finally ground like atta so it should work.
Edviga
Gluten free roti: Steam a sweet potato. Puree. Add a few tablespoons each of nutritional yeast and coconut oil. Add a tapioca and cassava flour (1/3 tapioca to 2/3 cassava) and a 1/2 teaspoon of salt. Mix, dough will be dry and stiff. Pour in warm water and mix til smooth. Knead, roll into a log, and then cut and roll into golf sized pieces. Refrigerate an hour or so, Flatten with a tortilla press and cook on a skillet. Freeze in a single layer and bag. Reheats well.
burksworks
Has anyone tried using a tortilla press? Good corn tortillas always balloon when flipped. So might the press work with roti?
CathyA
Can you use a bread hook for kneading?
Leblanc
I don't live near an Indian grocery but I used half AP flour and half whole wheat and thought they turned out wonderfully!
Ryan
Tasted great with melted ghee, garlic and coriander spread on once cooked.
Marshall
Thank you for sharing this recipe. I'm teaching Culinary Arts at a Job Corps center in Mississippi and tomorrow my class is making Dal Makkhani with Roti.
P. Howard
Because I really wanted to try this recipe but lacked the Atta flour, I used a 3:1 of Maine Grain Pastry Flour and flour used for making pasta. The roti were very tasty, although not quite the same as roti made with Atta flour. Nevertheless, it was a very fine cooking adventure.
Whole Grain
Some reading suggested hot water results in a softer dough that keeps the roti softer longer, I heated the water in the microwave before adding it to the flour. I omitted the oil, and the dough still came out soft and the roti had a good texture.
Liz N.
This was delicious and so easy to make! I had some ghee that I brushed on each roti after they came off the pan which kept them soft and also because ghee is the best. Will be making these many more times!
Elie
Great! Made chapatis in the evening for dinner and used the leftover dough to make breakfast chapatis in the morning.
Whole Grain
Made with 1 cup KA whole white wheat, 1 tsp olive oil, a few grinds of sea salt, and enough whey from ricotta cheesemaking to bring together in a flexible, but not sticky dough. Turned out great.
Eliza
These worked GREAT! I used half whole wheat/all-purpose flour. As the comments suggested, I only rolled it on one side and put this side on the pan first. Once the roti were close to done, I transitioned them onto the flame of my gas stove for a few second on each side and they puffed up beautifully!
Laura H.
I'm gluten-free, so I used cassava flour and loved it!
KPS
Just made these tonight with KA Whole Wheat flour. We liked them! They may not have been the softest and fluffiest but they were delicious with our farmers market hummus, tahini and baba ganoush.
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