To reheat, sandwich each roti between two damp paper towels and microwave on high for 10 seconds.
Mix together till everything comes together in a lumpy ball. Add whole wheat flour, olive oil and salt to the yeast mixture. Once the yeast is active, the surface will be slightly frothy. Set aside for 5-10 minutes or until the yeast gets activated. Rotis can be stored in an airtight container in the refrigerator for up to two days. Add warm water, sugar and yeast in a large bowl. To help keep the hot rotis soft, wrap them in a clean dish towel. When the whole wheat flour has absorbed a lot of the liquid, stir the all-purpose flour into the bowl. Add one more cup of flour and stir with a wooden spoon until the flour is incorporated. Add water/milk/yogurt/egg mixture and blend on high speed with a hand mixer for about 5 minutes. If desired, brush one side of each hot roti with 1/2 tablespoon of ghee as soon as you remove them from the skillet. Stir in the whole wheat flour then cover the bowl with a cloth again and leave to soak for 30 minutes. Combine 1 1/2 cups white flour, 1 1/2 cups wheat flour, salt, sugar, and yeast. Cook for about 1 minute, until bubbles form on the topside, then flip over and cook for another 20 to 30 seconds. Here is what you will need to make Whole Wheat Garlic Toasted Flatbread Chips. Keeping the shaped rotis covered, roll out the remaining six.ĭust off any excess flour and place one of the rotis into the hot skillet. When you’ve rolled out six pieces, heat a cast iron skillet on the stovetop over medium-high heat. On a lightly floured surface, roll each piece of dough into a disk about 6” in diameter. The final dough should be soft and slightly tacky.Ĭover the dough and let it rest for 30 minutes, or up to 1 hour.ĭivide the dough into 12 equal pieces (about 32g each), shape each piece into a ball, and cover. If the dough feels dry, moisten your hands with warm water and continue kneading.
Knead the dough by hand, directly in the bowl, until it's smooth.
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