Making soft and perfectly round gol roti (Indian flatbread) can seem challenging at first, but with some simple tips and practice, you’ll be a pro in no time. Here's a step-by-step guide to help you get started.
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt (optional)
- 3/4 cup water (adjust as needed)
- 1-2 tsp oil or ghee (optional, for softer rotis)
- Extra flour for rolling
Equipment
- Rolling pin (belan)
- Rolling board or a clean surface (chakla)
- Non-stick or cast-iron skillet (tawa)
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix the wheat flour and salt (if using).
- Gradually add water while kneading with your hand (or a stand mixer).
- Knead for about 8-10 minutes until the dough is soft and pliable but not sticky.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes. This helps make the roti softer.
Step 2: Divide and Roll the Dough
- After resting, knead the dough briefly and divide it into equal-sized balls (about the size of a golf ball).
- Lightly dust the rolling board and pin with dry flour.
- Take one ball and flatten it slightly with your fingers.
- Using the rolling pin, roll the dough into a thin, round disc about 6-8 inches in diameter. Apply even pressure to avoid uneven thickness.
- Tip: Rotate the dough slightly after each roll to maintain a round shape.
Step 3: Cook the Roti
- Heat the skillet (tawa) on medium-high until it’s hot. Sprinkle a few drops of water on it; if they sizzle and evaporate quickly, it’s ready.
- Place the rolled roti on the tawa. Cook for 30-40 seconds or until bubbles form.
- Flip the roti using tongs or a spatula. Cook for another 30 seconds on the other side.
- Flip it again and gently press the edges with a spatula or a clean kitchen cloth to help it puff up. This step takes practice!
- Tip: If it doesn’t puff, don’t worry—it’ll still taste great.
Step 4: Serve and Enjoy
- Remove the roti from the tawa and place it in a covered container or wrap it in a clean kitchen towel to keep it warm and soft.
- Brush with ghee or butter for added flavor (optional).
- Serve hot with curry, dal, or any side dish of your choice.
Beginner Tips
- Dough Consistency: The dough should be soft but firm enough to hold its shape. Too sticky? Add a little dry flour. Too dry? Add a few drops of water.
- Practice Makes Perfect: Getting perfectly round rotis takes time. Focus on even rolling first; the shape will come with practice.
- Temperature Matters: The tawa should be hot, but not smoking. Adjust the heat as needed to avoid burning.
Enjoy your freshly made gol rotis! With practice, they’ll get softer, puffier, and rounder every time.
