Roti is a staple flatbread in India, made simply from atta (whole wheat flour), salt, and water. The technique is crucial: dough must be smooth without tears, and the cooking process involves two stages to create steam that makes the roti puff up. Though not every roti will puff, they remain delicious and versatile for various dishes. A mixture of whole wheat and all-purpose flour offers an effective substitution for traditional atta, creating a soft, elastic dough with minor adjustments in water content.
Roti is celebrated for its simplicity, using just atta and water, requiring careful technique to achieve the signature ballooning effect during cooking.
A successful roti puffs up due to steam trapped inside during cooking, resulting in a delightful pocket similar to pita bread.
To create perfect roti, the dough must be rolled without tears and cooked in two stages, ensuring it is correctly dried before puffing.
Using a mix of whole wheat and all-purpose flour can be a great alternative, potentially requiring slight adjustments to water for the dough.
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