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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, add the flour, making a small depression in the centre. | 2. Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal. | 3. Add remaining water as required, until the flour comes together to form a dough. | 4. If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour. | 5. Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be. | 6. Cover and keep aside for 15 to 20 minutes. | 7. Heat a heavy skillet on a low flame. | 8. Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin. | 9. Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high. | 10. After about 20 seconds, turn the roti and cook on the other side. | 11. When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame. | 12. It should puff up completely; you might need some practice with it. | 13. Once it puffs up, remove it from the flame and serve hot with any vegetable side! | 14. Oh, and repeat the cooking procedure for all 6 balls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.