500 g (2-2 1/2 cups) atta or chapatti flour*
2-3 Tbsp natural yoghurt
1 tspkalonji or nigella (optional)
1 1/2 cup water
*If not available, mix 2/3 plain white and 1/3 whole-wheat flour. You may also use 100% white flour. |
- Mix flour, yoghurt, and seeds together. Make a soft dough (soft enough to roll out but not too hard to make it difficult to roll). Keep aside for 10-15 minutes.
- Divide dough into 10-12 golf ball size portions. Keep covered with moist cloth.
- Heat oven to 200º C (400º F). Place tray in centre of oven until really hot.
- Roll each ball out gently to a 6 in circle, using dry flour for dusting, in batches of 3 to 4. Roll out from centre so that centre is always thicker than edges (otherwise they will not fluff up). Place rolled out rotis on hot tray. Bake in centre of oven for 8-10 minutes. Roll out next batch while first is cooking. Rotis fluff up into balls, so keep space between trays. Once top looks cooked (very lightly golden with a few dark brown-black spots and patches), turn and cook other side. To prevent burning, keep a close eye on rotis while rolling the next batch out.
- Serve straight out of oven. If made for later, slightly undercook and re-heat under hot grill or in a toaster. Store stacked and wrapped in aluminium foil or in an airtight roti container.
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