Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour. Here is a recipe for roti, with thekera, which will add a tangy taste into it.
Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp (optional)
Oil – 4 tsp
thekera soaked water (soaked for whole night)
All-purpose flour – for rolling and dusting
1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add thekera soaked water a little at a time to form a medium soft dough ball. Do not overwork the dough. Add the chopped soaked thekera too.
3. Knead the dough once and divide into golf ball size balls. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
4. Shake or rub off excess flour from the rotli and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.
5. Repeat with the remaining dough.