Roti

Name: Roti
Total time: 600 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 cup wheat flour(chakki); 1 tbsp Oil; Water as required; 1/4 tsp Salt

Adeya @Doctorchef

Karachi

#joy
Roti making is an art and it may sound as simple as roz ki chapati banana but it is not that easy. After many trials and errors before and after shaadi,I can now make it for my son at least :) I learnt some of it from my mom,but more from my Ammi(MIL) after shaadi.
Her tip is to knead a firm dough with gradual addition of water and let it rest,to make it soft add oil too. Also she uses straight tawa and less khushki while rolling the roti. In winters,knead it with slightly warm water.

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Ingredients

10mins

4 servings

1 cupwheat flour(chakki)
1 tbspOil
Water as required
1/4 tspSalt

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Steps

10mins

1

In a tasla take aata and add water gradually and knead it slowly with swirling motion.
2

Make sure to punch the aata well to let air flow in and the aata gets well mixed. Add salt and let it rest.
3

Cover the aata with a cloth and let it rest for 15mins.
4

Now knead the aata again,until it is firm,without lumps. Apply oil on it and keep it in fridge for sometime.
5

To make roti,heat the tawa and meanwhile make pera.
6

Roll the pera and give a round shape,on a hot tawa put the rolled chapati.
7

Once some bubbles come,turn it over and sekhen.
8

Now remove the tawa and cook the chapati on direct flame,to let it be fluffy.
9

Sikh jae from both sides so serve hot.