Pakistani roti, also known as chapati or flatbread, is a staple in Pakistani cuisine and is commonly served with various dishes. It is a simple and versatile bread made from whole wheat flour. Here’s a basic recipe for making Pakistani roti:
- 2 cups whole wheat flour (atta)
- 3/4 to 1 cup warm water
- 1 tablespoon oil or ghee (clarified butter)
- A pinch of salt (optional)
Mixing the Dough:
- In a large mixing bowl, add the whole wheat flour. If you prefer, you can sift the flour to make it finer.
- Add a pinch of salt (if using) and mix it into the flour.
- Pour in the oil or ghee and rub it into the flour with your fingertips. This step helps make the roti softer and more pliable.
- Gradually add warm water in small quantities and mix the flour until it forms a soft, smooth dough. Adjust the amount of water as needed; you may not need to use all of it.
- Knead the dough for about 5-7 minutes until it becomes elastic and well combined. The dough should not be too sticky or too dry.
Resting the Dough:
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This resting period allows the gluten to relax, making it easier to roll out the rotis.
Preparing the Rotis:
- Heat a tawa or griddle on medium-high heat. You can also use a non-stick pan if you don’t have a tawa.
- Divide the rested dough into small lemon-sized balls. Roll each ball between your palms to make them smooth and round.
- Dust the rolling surface and rolling pin with some flour to prevent sticking.
- Take one dough ball and flatten it slightly with your hand.
- Roll out the dough ball into a thin, round circle using the rolling pin. Rotis are typically about 6 to 8 inches in diameter, but you can make them smaller or larger according to your preference.
- Roll gently and evenly, applying even pressure to get an even thickness.
Cooking the Rotis:
- Carefully transfer the rolled roti onto the heated tawa or griddle.
- Cook the roti for about 30 seconds to 1 minute on one side, or until you see bubbles starting to form.
- Flip the roti to the other side using a flat spatula or tongs.
- After another 30 seconds to 1 minute, the roti should start puffing up. You can gently press the edges with a folded kitchen towel or spatula to encourage puffing.
- Once the roti is fully puffed and both sides have brown spots, it’s cooked and ready to be removed from the tawa.
- Remove the cooked roti from the tawa and place it in a covered container or a cloth-lined basket to keep it soft and warm.
- Repeat the process with the remaining dough balls until you have made all the rotis.
Serve the hot and freshly made Pakistani rotis with your favorite curries, dals, or any other dish of your choice. They are best enjoyed when hot and straight off the griddle. Enjoy your delicious homemade rotis!