How to re-heat roti? You can microwave them, just cover them with a damp cloth and microwave for 30 seconds.

Roti (Whole Wheat Indian Flat Bread) - Simply Recipes Roti (Whole Wheat Indian Flat Bread) - Simply Recipes

She simply uses a cloth to puff the roti directly on the tawa. Both ways are fine, it’s just what you are used to.

A Cold Day Calls for a Hot Pot Dinner

After trying many whole wheat flours from Indian grocery stores, I prefer Sujata Chakki Atta or Aashirvaad Select Sharbati Atta or Aashirvaad Whole Wheat Atta. Over the years and hundred of roti later, I can now make good rotis. I tried everything from adding milk to yogurt and what not but eventually realized that you don’t need any of these. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don’t want the first side to cook too much.

Roti Hot Pot - Temu Roti Hot Pot - Temu

It is always good to have some tofu in a hot pot to soak up the delicious flavor. I prefer deep fried tofu or firm white tofu which will not break up too easily in the broth. Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.

Roti is simplest bread that is made everyday in Indian households. It is made with only 2 ingredients- atta (the wheat flour) and water.

Roti - Homemade Indian Bread - Ministry of Curry Phulka | Fulka | Roti - Homemade Indian Bread - Ministry of Curry

Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour. Now, let the other side cook more than the first side around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough. Apply ghee once done- to add to the flavor and also to keep them soft, brush them with ghee once cooked. Let the dough rest for 20 to 30 minutes- now this is really important. After you knead the dough, cover it with a damp cloth or a damp paper towel and let it rest for 20 to 30 minutes.

One of the main parameters was to see if they fulfill what they promise – to keep the rotis from becoming soggy. Other parameters included price, design, and if the rotis stay warm in them or not.