Growing up, Roti wasn’t my favorite thing to eat or make. I always thought it was such a laborious task. Of course, one of the first questions asked when I met my husband’s parents was if I can cook Roti. I know it was joked about for many years, referencing to the deciding factor on a marriage proposal; the roundness and ability to cook a good roti. I was honest and I said, I can cook it and didn’t enjoy making it. Turns out my husband was the master Roti making member of his family. We were a match made in heaven.
18 years of marriage, some things have changed. I have experimented with various Roti recipes and perfected this one to my liking – yes, the hubby approves – 85% was his method. My teenage daughter has been spending a lot of time in the Kitchen with me, and Roti was something that we bonded over. We have tried it a few different ways and both decided this was going to be the one recorded into her Cookbook that she creating for her future. She is compiling a cookbook of all the things that she enjoyed, and that I have cook, as a keepsake.
There are so many recipes out there. Everyone may make Roti differently, and I am not the pro by any means, but this one works best for me. It’s as so flaky and incredibly soft.
Paratha Roti (Oil Roti)
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbs shortening
- Approx 2 cups lukewarm water
- 1/2 cup vegetable oil + 1 tbs
- 1/2 cup vegetable shortening or ghee
- Add flour, baking powder, and salt to a mixing bowl and combine. I used my Kitchen Aid stand mixer with the hook attachment, but you can mix by hand.
- Add 2 tbsp shortening. Mix until crumbly.
- Add water a little at a time. You may not need all the water. Mix into a soft dough
- Add 1 tbs vegetable oil to the top of the dough and cover with a damp cloth. Let rest for 45 - 60 mins
- Flour a clean surface. Add dough. Divide into 6 equal pieces. Form into balls
- Roll each ball and rub it with oil mixture. I used equal part vegetable oil and ghee. You can use shortening and vegetable oil - equal parts
- Oil, roll into a cone, cover and let sit for 30 mins
- Heat skillet, Tawa or large frying pan med to low heat Roll out the Roti, add to heated cookware, turn after 15-20 seconds, rub oil mixture, flip, oil the other side. Cook for another 15-20 seconds
- Flip again to make sure you have the color that is to your preference
- Remove roti from heat, clap with hand. I used a kitchen towel.