Soft Roti (Paratha) (parota)

Ingredients

• 2 cups All‑purpose flour (sifted)
• 0.5 teaspoon Granulated sugar
• 0.5 teaspoon Salt (fine)
• 180 ml Lukewarm water (about 35°C)
• 1 teaspoon Neutral oil (for dough) (vegetable oil, can substitute ghee or melted butter)
• 2 tablespoons Oil for cooking (use extra oil or ghee while frying)

Instructions

1. Combine dry ingredients

   Place the sifted all‑purpose flour in a mixing bowl. Add 0.5 tsp sugar and 0.5 tsp salt. Stir until evenly distributed.

   Time: PT5M

2. Knead the dough

   Gradually pour lukewarm water (about 35°C) into the flour mixture, mixing with your hand or a spoon. Knead for about 8‑10 minutes until the dough is smooth, soft, and non‑sticky. Add a pinch of flour if it sticks.

   Time: PT10M

3. Add oil and finish dough

   Drizzle 1 tsp oil over the kneaded dough and continue to knead for another 1‑2 minutes until the oil is fully incorporated.

   Time: PT2M

4. Rest the dough

   Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rest for 30‑35 minutes at room temperature.

   Time: PT30M

5. Divide and roll

   Lightly flour the work surface. Divide the rested dough into 4 equal balls (about 80 g each). Using a rolling pin, roll each ball into a thin circle (≈15 cm diameter). Brush a thin layer of oil on the surface and sprinkle a little flour, then roll again like a cinnamon roll and flatten.

   Time: PT10M

6. Preheat the skillet

   Place a skillet or tawa over medium‑high heat. Let it become hot (about 350°F) before cooking.

   Time: PT3M

   Temperature: 350°F

7. Cook the roti

   Place a rolled roti onto the hot skillet. Cook 1‑2 minutes until bubbles appear, then flip. Brush a little oil on the cooked side, cook another 1‑2 minutes until golden spots appear. Remove and keep covered with a towel.

   Time: PT15M

   Temperature: 350°F

8. Rest cooked rotis

   Stack the cooked rotis in a covered container or wrap them in a clean kitchen towel for 2 minutes to retain steam and softness.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, bread flour
• Instead of Granulated sugar: honey (use less water), maple syrup
• Instead of Neutral oil (for dough): ghee, melted butter
• Instead of Oil for cooking: ghee, butter

Equipment Needed

• Mixing bowl
• Measuring spoons
• Rolling pin
• Pastry mat or clean work surface
• Skillet / flat pan (tawa)
• Spatula or tongs
• Plate and kitchen towel

Critical Steps — Do Not Skip

• Kneading the dough to a smooth, non‑sticky consistency
• Resting the dough for at least 30 minutes
• Rolling the dough as thinly as possible
• Cooking on a properly pre‑heated pan

Chef Tips from the Video

• Use warm (not hot) water – about 35°C – to activate gluten without cooking the flour.
• Cover the dough with a damp cloth, not a dry one, to prevent it from drying out.
• If you prefer a flaky paratha, fold the rolled roti once, brush oil, then roll again.

Troubleshooting

Storage

Refrigerator: Place in an airtight container or zip‑top bag for up to 2 days.

Freezer: Separate with parchment paper, freeze in a zip‑top bag for up to 1 month. Reheat directly on a skillet.

Room temperature: If covered, can stay at room temperature for up to 1 day.

Make-Ahead Tips

• The dough can be refrigerated overnight; bring to room temperature before rolling.
• Cooked rotis can be reheated on a dry skillet or in a microwave wrapped in a damp paper towel.