Ella Walter
Roti is a delicious soft flatbread that is a staple in Indian cuisine. It is usually made with whole wheat flour, water, and a dash of oil and salt. While roti can be cooked directly over a flame, it can also be cooked on a pan. But can any pan be used, or is a special pan required? Read on to find out.
| Characteristics | Values |
|---|---|
| Can roti be made on a frying pan? | Yes, roti can be made on a frying pan. A traditional pan used for cooking roti is called a tawa, which is a flat or slightly concave disc-shaped frying pan. |
| Type of frying pan | A cast-iron pan is recommended for cooking roti. Roti can also be cooked on a stainless steel frying pan, but it may stick to the pan. |
| Heat | Medium to medium-high heat is recommended for cooking roti. |
| Preparation | Dust the surface lightly with flour. Roll the dough out into a circle, as thin as possible, to a target thickness of 2mm. |
| Cooking technique | Place the roti on the hot pan and leave it for 10 seconds. Then, turn the roti over and leave it until it is cooked through. The roti will puff up when it is ready. |
| Serving | Roti is best served fresh. To keep the roti soft, wrap it in a clean tea towel and keep it in a dry place. |
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Roti ingredients
Roti is a traditional Indian flatbread that is simple to make and can be cooked in a frying pan. It is made with only two essential ingredients: whole wheat flour (also known as atta flour) and water. The dough is then kneaded and rolled out before being cooked on a pan.
Some recipes call for the addition of a small amount of oil and salt to taste, but these are not necessary. The oil can be added to the dough during the mixing process, or the roti can be cooked with oil in the pan. Ghee or butter can also be applied to the roti after cooking, but this will make the dish non-vegan.
The type of flour used can vary depending on availability and the desired texture. Atta flour is a type of Indian whole wheat flour with a high protein content, which makes the dough strong and pliable. This can be substituted with bread flour, which also has a high protein content. Other flours used include all-purpose flour, durum wheat flour (semolina), and cracked wheat flour.
The dough is made by mixing the flour and water with your hands in a bowl, adding water gradually until the dough comes together. The dough is then kneaded well until it feels soft and pliable. Allowing the dough to rest for 10-30 minutes will help achieve a softer dough. Once the dough is smooth, it can be rolled out and cooked.
Overall, roti is a simple and quick dish to make, with easily accessible ingredients, and is a great accompaniment to Indian curries and sauces.
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Preparing the dough
Roti is a type of Indian flatbread, also known as chapati, that can be made with whole wheat flour, water, and a dash of oil and salt. The dough is typically prepared in a large mixing bowl. First, mix the flour and salt together, then add the oil and water gradually, mixing with your hands until the dough comes together. You can use around 180-200ml of water for every 2 cups of flour. Once the dough has formed, knead it well on a clean surface for 10-15 minutes until it feels soft and pliable. This process is important for achieving soft roti.
After kneading, place the dough back into a clean bowl and cover it with a damp tea towel or cloth to prevent it from drying out. Let the dough rest for at least 10-20 minutes, but if you're not in a rush, 30 minutes is even better. This resting period is crucial for soft dough.
Once the dough has rested, divide it into 8 equal portions and roll them into smooth balls using your cupped hand. Place the dough balls back into the bowl and cover them again. Now you're ready to start rolling out the dough and cooking your roti!
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Shaping the roti
First, knead the dough until it is soft and pliable—this is vital for soft roti. If the dough feels too tight, add more water, starting with 1-2 teaspoons at a time. If it feels too wet or sticky, add more flour. The dough should be smooth, and when you press it with your fingers, it should leave an impression.
Next, shape the dough into a ball and let it rest, covered, for 20-45 minutes. The longer the dough rests, the softer and more pliable it will become, and the easier it will be to roll out.
Then, divide the dough into six equal parts and use your fingers to pinch each piece into a smooth ball. Take one ball and pat it into a disc with your fingers. Use a rolling pin to roll the dough into a circle about 8-9 inches across. It should be very thin, and it's okay if it's not a perfect circle! Dust with flour whenever necessary as you roll, and roll from the centre outwards. As you get more practice, the roti will spin in a circular motion itself.
Finally, put your pan or tawa on medium-high heat and allow it to get hot. Once the pan is hot, dust off any excess flour from the rolled roti and place it on the dry pan.
Now, you're ready to cook your perfectly shaped roti!
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Pan temperature
The pan temperature is crucial when making roti. A traditional pan used for cooking roti is called a tawa, which is a flat or slightly concave disc-shaped frying pan, usually made of cast iron or aluminium. A regular non-stick pan will also do. It is recommended to use a heavy-bottomed frying pan with a smooth surface.
To prepare the pan, heat it to a medium-high heat. It is important to ensure that the pan is hot before placing the roti on it. The roti will stick to the pan if the temperature is too low, so a medium-high heat is ideal. You can test the temperature by sprinkling a few drops of water on the pan. If the water evaporates within a few seconds, the pan is ready.
Once the pan is hot, place the rolled-out roti on it. Leave the roti on one side for about 10 seconds, until it colours slightly, then flip it over. Cook the second side for a little longer, until you see bubbles forming on the surface. This should take around 20 seconds.
At this stage, you can use a clean, dry tea towel to gently press on the roti, which will help it puff up. This step is optional but will give your roti a softer texture. If your roti is cooked evenly, it should puff up without the need for pressing.
Finally, remove the roti from the pan using tongs or your hand, being careful not to burn yourself. Place it on a plate or board, and apply butter or ghee to the top. Serve the roti warm, ideally fresh off the pan, as roti tends to dry out quickly.
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Cooking the roti
Roti, a delicious soft flatbread, is a staple in Indian cuisine. It is usually made with whole wheat flour, water, and a dash of oil and salt. Here is a step-by-step guide to cooking the perfect roti on a frying pan:
Preparing the Dough:
Firstly, mix the flour and salt together in a medium-sized bowl. Add oil and gradually mix in water, kneading the dough with your hands. The dough should feel soft and pliable. Cover the bowl with a damp cloth and let the dough rest for 10-20 minutes, or 30 minutes if you have the time. This step is crucial for soft roti.
Shaping the Roti:
Divide the dough into 8 equal portions and shape them into smooth balls. Take one dough ball, flatten it slightly, and dip it into flour, ensuring both sides are lightly coated. Now, start rolling the dough out into a thin circle, approximately 2mm thick. Turn the dough in quarter turns as you work, and dust with flour whenever necessary to prevent sticking.
Heating the Pan:
Use a tawa, a traditional Indian pan for cooking roti, or a regular frying pan. Cast iron or heavy-bottomed pans with a smooth surface work best. Heat the pan to a medium-high temperature. You can test the temperature by sprinkling a few drops of water on it; if the water sizzles, the pan is ready.
Once the pan is hot, dust off any excess flour from the rolled-out roti and place it on the dry pan. Cook the roti for around 10-20 seconds on each side, until you see bubbles forming. You may need to add butter or ghee to the pan to prevent sticking, especially if using a stainless steel pan.
Achieving the Perfect Puff:
To get the roti to puff up, use a clean, dry tea towel and gently press down on one side of the roti as it cooks. This technique works best when the roti is rolled evenly and not too tightly. Flip the roti a couple of times to achieve the perfect puff.
Serving:
Remove the cooked roti from the pan using tongs or your hand, being careful not to burn yourself. Apply butter or ghee to the top, and serve warm. Roti tastes delicious with curries and daal or wrapped around tikka chicken pieces. Enjoy!
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Frequently asked questions
Yes, roti can be made on a frying pan. A traditional pan used for cooking roti is called a tawa, which is a flat or slightly concave disc-shaped frying pan. A regular non-stick pan will do just fine.
A cast iron pan is best for cooking roti. Roti tends to stick to stainless steel frying pans, so a lot of fat (oil/butter) is needed to prevent that.
First, dust the excess flour off the rolled roti and place it on a dry, hot pan. Let it cook for around 20 seconds or until bubbles start to form. Then, flip the roti and cook for a little longer on the second side. Finally, take a clean, dry tea towel and gently press on one side of the roti to help it puff up.
