1× Recipe
Ingredients
Tap to tick offDough
- 2 Cups Whole Wheat Flour
- ½ Cups Water
warm
Method
In a large bowl
- 2 Cups Whole Wheat Flour
- ½ Cups Water
warm
1
Slowly mix water into flour by hand until dough has no flour showing. Should still feel dry.
Optionally let sit for 1 hour to proof.
2
Roll golfball sized chunks of dough on a floured surface with a rolling pin until 8 to 10 inches in diameter.
3
Add roti to hot frying pan. Flip and cook until it starts to lightly burn.
Optionally, place directly over a gas burner so roti puffs up.
Serve with ghee or butter to taste.