ROTI (रोटी)

Roti is also known as chapati.India can be divided into two zones, the rice eating South and the Wheat eating North.The wheat is called "Genhu" in hindi.The whole wheat kernel is finely ground into Atta (used for making rotis, parathas, pooris, and other whole meal preparations). Refined wheat flour or maida (used for preparing sweets, savories, snacks, pastries and certain breads ) and  sooji (used for making sweets like haluas and breakfast items like upma). Wheat is also cracked to make cereals like dalia and noodles like sevaiya.

Flour or Genhu (गेंहू) is nothing but finely grounded wheat. The key to get a good Roti is a rightly made dough, which should be done by hands only.The dough can be soft, medium or stiff. A stiff dough needs to be kneaded and rested longer and a soft dough needs expert hands to work with. Quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Use the quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity.

Ingredients:

1 cup atta (आटा) (whole wheat flour)
1/3 to ½ cup water (preferably lukewarm)

Extra flour for rolling 

The Dough:

Put the flourt in a large bowl or an Indian parath. Pour in the water slowly, gathering the flour together until you get a soft and moist dough. put it in a clean surface or platform and knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough. Now divide the dough into 6 round balls. 

To Make Roti :
In a small bowl place some atta or whole wheat flour.

Place a tava or a heavy cast iron griddle over medium heat. Take one dough ball, dip it into the flour and roll it into a thin circle, about 5" to 6 “ in diameter. You can use extra flour while rolling the dough to prevent the dough from sticking to the surface.Place the circled dough on the preheated griddle.When small white bubbles appear on the surface of the roti, turn it over with a pair of tongs and cook until the surface bulges with air pockets.With the help of your tongs, lift the roti and toast on both sides over a direct flame for a few seconds until it puffs up. A perfect Roti is ready.