Janta Roti
Janta roti, an Indian flatbread prepared using precooked wheat flour is very soft and has a melt in the mouth texture.
Ingredients
- 2 cup Wheat flour
- 2 cup Water
- ½ tsp Salt
- ½ tsp Oil
Instructions
- Heat 2 cup water in a pan and allow to boil.
- Once starts boiling add the salt and oil, mix well. Turn off the heat.
- Add the flour in parts and start mixing in the hot water.
- Soon the flour will absorb all the water and a sticky lump will form.
- Then transfer the whole mixture into a plate.
- Cover the plate and allow to cool down for 5-10 minutes.
- When it is still warm, start kneading the dough by sprinkling some flour over it.
- Once the dough is ready, divide the dough into lemon size round balls.
- Roll the balls between both palm and make them into round shape ball. Keep aside.
- Heat an iron tawa / skillet on gas over medium heat.
- Take a rolling board, place a dough ball on it.
- Dust the dough ball with some wheat flour and start rolling into 5-6 inch diameter circular disc.
- By now the skillet must become hot enough for cooking the roti.
- Place the roti on tawa / skillet and roast for 20-30 seconds until small bubbles starts appearing on dough.
- Flip the roti and roast on other side again for 30-40 seconds until the bottom starts becoming light brown in color.
- Turn the gas on high flame and take the roti off the tawa / skillet and place it on direct flame.
- Roti should start getting puffed up. Roast the roti on direct flame for 5-10 seconds and let it puffs up completely.
- Now flip the roti and roast the other side on direct flame just for 2-3 seconds.
- Reduce the heat and take the roti off the gas and keep them in a container that keeps food warm like a casserole / in a roti basket or wrap them up in a kitchen towel / napkin.
- Repeat the rolling & roasting steps and make remaining rotis.
- Serve the delicious roti hot with any vegetable curry / dal !
Notes
- Dont add the flour all at once to the boiled water, else lumps will form.
- Roasting over direct flame is not necessary. But I prefer to do that step.
- The amount of water to make the dough depends upon the quality of the flour. So adjust accordingly either 2 cup or little more.