Roti is so very easy, and so very very good with everything from fried chicken, to kabob, to curry. For those who don’t know, roti is the simplest of the Indian flatbreads, made from whole wheat (atta) flour, water, and salt. It is eaten all over South Asia (and apparently, in certain parts of the Caribbean). And what distinguishes it is that it is unleavened. Which means no yeast. Which means no rise. Which means that it can be ready in the time that it takes to prepare the rest of your meal.
So … how do you do it? Simple.
2 cups Whole wheat Flour
1 cup Water
1 tsp Salt
Mix the flour, water, and salt in a bowl, knead for five minutes, and allow to rest for about an hour so that the flour can hydrate (during this time, I like to msake a curry, or do some dishes, or read a novel).
When the hour is up, heat a cast iron skillet on high, and turn on a second burner, also on high (you’ll see why in a minute). Divide the dough into six walnut-sized balls. Flour a board, and one at a time, roll each ball into a very thin disk. Add a little bit of spray oil to the cast iron pan, and cook each disk about one minute on each side. Then flip the disk onto the open burner. It should puff up almost immediately. Leave for about 30 seconds, then flip, and allow it to sit on the open burner for another fifteen seconds or so. Then remove to a towel-covered plate to keep warm.
All told, once the dough is made and rested, it takes me all of about ten minutes to roll, cook, and puff a serving of six roti.