Richmond BC, Canada #richmondartgallerybc
Reminds me of home.
Ingredients
2 – 2 1/2 (250-300g) atta flour
1 tsp (6g) salt
2 tbsp (26g) oil
1 cup (235g) room temperature water
Instructions
Whisk 2 cups (250g) atta flour and salt together in a large mixing bowl. Add the oil and stir it in until the flour looks sandy. Add the water and mix to make a shaggy dough.
Knead the dough for 10 minutes (you can use a stand mixer). Add more atta as needed to make a soft but not sticky dough.
Drizzle some oil into a bowl and roll the dough ball to coat. Cover and set aside to rest for at least 30 minutes but ideally more than one hour. For 1-2 days you can keep the dough in a sealed container in the fridge. Let come to room temperature before shaping.
Divide the dough into 8 pieces and roll each piece into a ball. Shaping one piece at a time (leave the rest covered), flatten it with your palm to make a disk, then roll it out into a thin circle, about 7-8 inches. Roll out a few pieces of dough before cooking.
Heat up a dry tawa or skillet over medium-high heat. Brush off any flour from the surface of the roti dough then place it on the skillet. Let cook on the first side until the top of the dough just starts to look dry, then flip the dough.
Brush the top side with a thin layer of oil. Let the second side cook until it has light brown spots, then flip the dough again. Brush the second side with oil.
Continue cooking the roti until both sides have browned and even turned black in spots, flipping once or twice as needed. At this time you can help the center puff up by pressing the dough with a cloth or paper towel, or the spatula.
Place the cooked roti in a tortilla warmer or ziplock bag lined with a paper towel or wrap them in a cloth towel. Let steam and soften for 5 minutes (or just while the remaining roti cook) before serving.
