Tillie Doyle
Roti, a delicious soft Indian flatbread, is the perfect side to curries. While roti is traditionally cooked on a flat, heavy-bottomed griddle, tava, or directly over a flame, it can also be cooked in a frying pan. However, it is important to note that roti has a tendency to stick to stainless steel pans, so cast iron pans are recommended. The pan should be heated to a medium-high heat before cooking the roti, and the dough should be rolled out as thinly and smoothly as possible.
| Characteristics | Values |
|---|---|
| Type of pan | Cast iron, heavy-bottomed frying pan, skillet, stainless steel |
| Pan preparation | Preheat to medium temperature, coat with butter or ghee |
| Dough preparation | Dip flattened dough ball in flour, roll out into a circle, aim for 2mm thickness |
| Cooking technique | Place roti on the pan, cook for 10 seconds, flip, cook for 10-20 seconds on the second side |
| Notes | Roti may stick to stainless steel, increase water content in dough to prevent sticking |
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What You'll Learn
Roti dough preparation
Roti is a delicious soft flatbread that is the perfect side to Indian curries. Here is a step-by-step guide to preparing roti dough:
Firstly, gather your ingredients: you will need plain flour (all-purpose flour), traditional roti is made using atta flour, but you can also use wholemeal wheat flour. You will also need boiling water, and some oil or butter to cook the roti.
Next, add all your ingredients to a large mixing bowl and combine them well with a knife. Be careful not to burn yourself on the boiling water. Once combined, turn the dough out onto a clean surface and begin to knead. Knead the dough for 10-15 minutes until it is smooth and soft.
Once kneaded, place the dough back into the bowl and cover it. Allow the dough to rest for around 20 minutes. After resting, divide the dough into 8 equal balls. Smooth the balls with a cupped hand and place them back into the bowl. Cover the dough balls with a damp cloth to prevent them from drying out.
Now you are ready to roll out your roti. Take one dough ball and flatten it slightly with your hand. Dip the flattened ball into some flour and shake off any excess. Ensure both sides are lightly covered with flour, this will help you to roll it into a smooth circle. Dust your surface lightly with flour and begin to roll the dough out into a circle, aiming for a thickness of around 2mm. Focus on getting the dough as thin as you can, and remember this technique improves with practice!
Your roti dough is now ready to be cooked. Heat your pan to a medium-high heat and place the roti on the hot pan. Leave it to cook for 10 seconds, then turn it over. The roti is now ready to be flipped and cooked on the other side.
Roti is best served fresh, but if you have leftovers, wrap them in a clean tea towel and store them in a dry place. To reheat, simply place the roti in the microwave for a few seconds.
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Frying pan type
Roti is a delicious soft flatbread that is the perfect side to Indian curries. It can be made in a frying pan, preferably a cast-iron pan, as roti tends to stick to stainless steel pans. A flat, heavy-bottomed griddle or tava is traditionally used for cooking roti, but a skillet or heavy-bottomed frying pan can also be used. The pan should have a smooth surface and be large enough to accommodate the size of the roti.
To make roti, first, add all the ingredients to a large bowl and mix well. Make sure the dough is not too hot, then turn it out onto a clean surface and knead for 10-15 minutes until smooth and soft. Place the dough in a bowl, cover, and let it rest for 20 minutes. Divide the dough into 8 equal balls, smoothing them with a cupped hand. Place the dough balls back into the bowl and cover with a damp cloth to prevent them from drying out.
Take one dough ball and flatten it slightly. Dip both sides into flour and lightly flour the surface. Roll the dough out into a circle, making it as thin as you can, ideally about 2mm thick. Heat your dry pan to a medium-high heat—the right temperature is important for the best results. Place the roti on the hot pan and leave it for 10 seconds to colour slightly. Then, turn the roti over and leave it until it's cooked through.
Flipping the roti a couple of times is important to get the perfect puff. It will usually puff up during the third cook. Let the roti cook for another 10-20 seconds, watching closely to prevent it from burning. As with most breads, roti is best served fresh. Before serving, store the freshly cooked roti on a plate wrapped in a clean tea towel to keep it soft.
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Heat regulation
Roti can be made in a frying pan, but heat regulation is crucial. A cast-iron pan is recommended for roti because it provides better heat control and longevity. A stainless-steel pan can also be used, but it requires more skill to manage the temperature effectively to prevent the roti from sticking.
To regulate heat when making roti in a frying pan, it is important to preheat the pan to the right temperature. A medium to medium-high heat is generally recommended for cooking roti. Once the pan is heated, add butter or ghee before placing the roti dough in the pan.
The roti dough should be rolled out thinly and evenly, aiming for a thickness of about 2 mm. When cooking the roti, leave it on one side for about 10 seconds to colour slightly, then turn it over and cook until done. The roti should be flipped a couple of times during cooking, and it will puff up during the third cook.
It is important to watch the roti closely during the final stages of cooking to prevent burning. The roti is done when it has slightly coloured and puffed up, with a few bubbles or the entire roti pillowing up. The cooking time will vary depending on the thickness of the dough and the heat of the pan, so it is important to adjust the heat as needed and monitor the roti closely to ensure it is cooked properly.
Overall, heat regulation is crucial when making roti in a frying pan. By using the right type of pan, preheating to the appropriate temperature, and closely monitoring the roti during cooking, you can achieve the perfect roti with a slight colour and puff.
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Flipping technique
Roti can be cooked in a frying pan, but it may stick to the pan, especially if it is a stainless steel frying pan. To avoid sticking, you can use a cast-iron skillet, griddle, or tawa, which is the traditional item for cooking roti. You can also use a non-stick frying pan, but it may not provide the same slight char or texture as a cast-iron or stainless steel pan.
Regardless of the type of pan used, it is important to preheat it to the right temperature before cooking roti. The pan should be hot, but not too hot, to avoid burning the roti. Once the pan is hot, add a small amount of butter or ghee to the pan and swirl it around to coat the bottom. Then, carefully transfer the rolled-out roti dough to the pan and wait for a few seconds before flipping it over with your fingers or a spatula.
The first flip should occur after about 6-7 seconds, or when bubbles start to form on the top of the roti and the underside is browning. At this point, you may need to add more butter or ghee to the pan to prevent the roti from drying out. Cook the second side for about 30-50 seconds, or until light brown spots appear on the cooking side.
For the final step, flip the roti back to the original side and cook for another 20-30 seconds, or until brown spots appear on this side as well. The roti should now be puffed up and ready to be removed from the pan. If desired, brush the roti with melted butter, ghee, or oil as soon as it comes out of the pan to keep it soft and pliable.
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Sticking prevention
Roti sticking to the pan is a common problem, especially with stainless steel pans. To prevent this, you can try the following:
Use a cast iron pan
Cast iron pans are considered the best option for cooking roti. While they are more expensive than other types of pans, they offer safety, quality, and longevity. Cast iron pans are less likely to cause sticking issues compared to stainless steel pans.
Adjust the dough
The dough's consistency plays a crucial role in preventing sticking. If your dough is too sticky, adjust it by adding more flour. Conversely, if the dough feels too tight or hard, add small amounts of water until it becomes softer and more pliable. This adjustment is crucial, as a drier dough is less likely to stick to the pan.
Preheat the pan
Before placing the roti on the pan, ensure that the pan is properly preheated to medium temperature. A hot pan can help prevent sticking by creating a barrier between the dough and the pan's surface.
Use oil or butter
Applying a thin layer of oil or butter to the pan before cooking can act as a barrier between the roti and the pan, reducing the chances of sticking.
Increase water content in the dough
While this may cause other problems, increasing the water content in your dough can help prevent sticking. This method may require some experimentation to find the right balance and avoid a soggy roti.
Use a non-stick pan
Non-stick pans are designed to prevent food from sticking to their surfaces. However, they may not provide the same level of char or texture as cast iron or stainless steel pans. Additionally, non-stick pans require careful heat control and specific utensils to avoid potential chemical contamination from PFAS.
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Frequently asked questions
Yes, roti can be cooked in a frying pan. A flat, heavy-bottomed griddle or tava is traditionally used for cooking roti, but a skillet, cast iron, or heavy-bottomed frying pan can also be used.
A cast iron frying pan is best for cooking roti. Roti has a tendency to stick to stainless steel frying pans, so a cast iron pan is recommended to avoid this issue.
First, preheat your cast iron frying pan to medium heat. Then, dip a dough ball into flour, shaking off any excess. Next, place the flattened dough onto the hot pan and cook for 10 seconds. Finally, turn the roti over and cook until done.
To prevent roti from sticking to the frying pan, you can increase the water content in your dough or use a significant amount of fat, such as oil or butter, in the pan.
