Indian roti or chapati bread

Published on 5 October 2014

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Run out of bread? Flour and water are usually at home. It may look like our piadina, but it is much easier to digest because it contains no fat.
Excellent filled with cured meats, meat, vegetables or cheeses.

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Ingredients

INGREDIENTS FOR 4 ROTI

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250 g flour
Water as needed (about 1 glass)
Oil as needed
Salt as needed

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Method

Introductory photographs from the original

0 steps completed out of 15

1.Step 1 of 15
I could have used a mixer, but wanted to show how easy it is by hand.
I put flour and a pinch of salt in a bowl.
2.Step 2 of 15
I gradually add water, mixing with a fork.
3.Step 3 of 15
I transfer the crumbly dough to the worktop.
4.Step 4 of 15
I oil my hands, repeating a couple of times if needed.
5.Step 5 of 15
I knead vigorously, slapping the dough on the worktop and adding a splash of water if needed.
6.Step 6 of 15
After 10 minutes, the dough is soft, smooth and elastic.
7.Step 7 of 15
I put it in a bowl, cover with cling film and rest for 30 to 60 minutes.
8.Step 8 of 15
After resting, I work it briefly again.
9.Step 9 of 15
I divide it into four equal portions.
10.Step 10 of 15
I lightly flour the worktop, flatten a portion and rotate it with my palm to form a round. You can use a rolling pin, but the soft dough does not need it. I flatten to 2/3 mm thick.
11.Step 11 of 15
I moisten kitchen paper with oil and grease a large non-stick frying pan.
12.Step 12 of 15
I put a dough disc in and wait for bubbles to form. After a few minutes, moving the pan, I turn it over.
13.Step 13 of 15
I make all the roti, brushing lightly with oil so they do not harden.
14.Step 14 of 15
I filled mine with cooked ham and truffle mayonnaise; the Truffle Mayonnaise recipe is on the blog.
15.Step 15 of 15
I rolled up the roti: a fantastic snack, very easy and delicious!

Original source: https://incucinaconlilly.com/2014/10/05/pane-indiano-roti-o-chapati/

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