Authentic Curry Recipes

To Westerners, Naan is the the most famous traditional Indian bread. However, roti is a delightful alternative that will complement your Indian cuisine.

Like its more well-known cousin, Roti is a flat bread.  However there are a few key differences between the two.  Roti is unleavened  i.e. it is not made with yeast and nothing is used to make the dough rise prior to baking.  On top of that, naan is usually cooked in a tandoor – a hot, clay oven of the type which is all over the place in rural Northern India.  Roti, by contrast, is cooked or fried on a tava – a hot griddle pan – using oil.

Here’s an easy recipe for Roi.

Ingredients:

300 g of chapati flour plus enough for dusting
240 ml water
1 tsp salt
1 tbsp oil for frying

Optional:

1 tsp red chili powder
pinch of asafoetida
pinch of turmeric

Method:

Warm the water in a microwave for 1 minute.  Put the flour in a medium-sized bowl, then pour on the water, whisking until it is doughy. Cover the bowl with a clean, damp tea towel and let the dough rest for a half-hour.

Now remove the dough from the bowl and divide into balls of about 2 inches in diametre.  Flatten them out onto a wooden bread board using the heel of your hand. For excessively sticky dough, dust the board and your hand with flour.

Traditionally, a rolling pin is not used to make rotis as the slightly uneven thickness is really a benefit.  Make the edges slightly thinner than the centre.

Sprinkle on the chili powder, asafoetida, and turmeric, for a more spicy and tasty end result.

Now heat the tava or griddle to medium. Pour in a small amount of oil and let it warm for a minute. Slide the roti dough onto the tava which will save you from splashing your hands with oil. The top will brown and bubbles will appear in the interior because of trapped heated air on the bottom.

Flip carefully, avoiding splashing any oil.

Each side should take 2-3 minutes at most. Keep a careful look out for any burning of the edges.

Serving:

Roti, like naan, is best served warm and can be covered with a large bowl or a cloth for a few minutes, if necessary.  Avoid keeping them under there for too long, though, as the steam can make them soggy.

For extra flavour spread some ghee on the roti when you are ready to eat.

If you don’t want bread with your curry, try this perfect rice recipe.