Roti
Roti is possibly the most commonly made bread in Indian households. The ingredients are simple and it offers more fiber and protein than bread made with refined flour. I make it special by adding a dollop of ghee as soon as it comes off the fire.
I make roti at home at least once a week and it makes me appreciate the hard work and effort behind the soft, warm rotis I grew up eating for dinner everyday.
Ingredients
The recipe is I use is a modified version of a Bong Eats recipe. They’re one of my favorite YouTube channel for Bengali food.
The modifications I make are:
I use 25g of flour per roti since I like slightly larger rotis.
The amount of water varies with the brand of whole wheat flour you use. I used Bob's Red Mill and it needed 90% hydration.
I rest the dough for at least 30 minutes (preferably 60 minutes). Otherwise, I've noticed that the dough shrinks back as I try to roll it out.