roti

Easiest, wonderful, delicious and simple sweet potato flatbread or roti recipe made with just two ingredients, no added oil and is yeast-free. It can be eaten as a wrap with either savoury or sweet fillings or as part of a meal with curry or dal. Extra tips included to get much better soft rotis that puff up beautifully when cooked.

Sweet Potato Flatbread or Roti | Oil-free + Yeast-Free + Vegan

all-purpose flour

sweet potato (cooked, mashed

flour

Steam or boil the sweet potatoes (with the skin on) until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.

Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.

Use a fork if it helps to peel them while they are hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes, reheat them until they are hot before using them in this recipe.

In a mixing bowl, add one cup of all purpose flour. Add in the mashed sweet potato. Start by mixing with a fork as the sweet potato will be too hot to handle at this stage.

Once the mixture is okay to handle, continue the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork it as it may start to get sticky and then you will need to add more flour which will result in a hard roti.

Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 equal portions.

Keep a bowl of flour close by. Dust your hands with a little flour and take one piece of dough. Roll it in between your palms into a ball then lightly flatten it. Dip the ball into the bowl of flour and cover it with flour on both sides. Now lightly flatten the edge of the ball with your thumb and first finger. This will help keep its round shape when we roll it out.

Set the floured ball aside or place it back into the mixing bowl. Do the same for the rest of the pieces.

Take one ball and place on the work surface or board. Begin to roll it out. Turn it on the other side and continue to roll out by applying even pressure so that the roti can rotate on itself to create a nice round shape. Flour the roti if you need to but not too much as this may result in a hard flatbread. Roll out until the roti is about 2 mm thick.

Meanwhile, heat a tawa, skillet or crepe pan on medium heat. When the pan is hot, place the roti on it and allow it to cook for 20 to 30 seconds. Then flip the roti at 30 second intervals. When the roti starts to bubble, leave it to cook for a little longer than 30 seconds before flipping. The bubbles mean that the hot air is cooking it from the inside too. Cook the roti for a total of two to two and a half minutes.

Store the roti in a container or plate lined with a clean tea towel. Always keep the rotis covered with the tea towel to keep them soft. This will also prevent them for getting soggy with the steam in the container.

Now repeat for the rest of the rotis. Adjust the temperature of the skillet as needed when it gets too hot. Brush off any loose flour on the pan before adding the next roti.

Occasionally, flip the rotis in the container so that the last one is sandwiched in between the other flatbreads. This helps to further soften them.

https://www.youtube.com/watch?v=WRj0tPEjcBY

✿ Veganlovlie Recipes / Flatbread : In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day (https://www.youtube.com/watch?v=9CoKinIJyDM). I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.

By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones. 

These sweet potato rotis also keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast. 

✿ FULL PRINTABLE RECIPE ✿
▶ https://www.veganlovlie.com/2015/03/sweet-potato-flatbread-no-added-oil.html

Concerning Gluten-Free options:
I have experimented with a store-bought gluten-free flour blend but it didn't work well. It had a blend of rice flour, tapioca flour, cornstarch and some gum. Some people have tried with chickpea flour+millet mix and they said they obtained some decent results although they had to do smaller ones because they were a bit more tricky to handle.
Other people have tried with coconut flour and reported that the rotis turned out good enough although they had to keep flouring them when rolling them out.
I suggest if you using one of these gluten-free flours/mix, you try roll then out in between 2 sheets of parchment or wax paper.
I haven't made these with any other gluten-free flour for myself but if I do find a gluten-free blend that works, I will update this. 

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Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free + Vegan/Vegetarian Recipe

Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Roti-Chapati-Flat-Indian-Bread

whole-wheat flour (chapati ka atta)

salt

water (use as needed)

whole wheat flour (for rolling the roti)

tbspa clarified butter or ghee (for buttering the roties)

Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes..

Divide the dough into four equal parts. Make smooth balls and press flat.&nbsp;Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.

Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.

Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.&nbsp;Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.

Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.

Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

Place the rotis in a container lined with a paper towel. Cover the container after each roti.

Roti or Chapati is everyday Indian flatbread which is made with only 2 ingredients- whole wheat flour (atta) and water. Learn all the tips to make soft roti at home!

Roti Recipe - How to Make Roti/Chapati

oil (optional, 5-10 ml)

ghee (to brush the rotis)

Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that&#x27;s what I used.You can add little oil if you like here, I did not add any.

Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.

Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.

Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.

Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.

Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.

Knead the dough

After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.

Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don&#x27;t dry out.

Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.

Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.

Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.

You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.

Roll the roti

Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.

Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don&#x27;t want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.

Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don&#x27;t burn it.

Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.

Cook the roti

here&#x27;s how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don&#x27;t want the first side to cook a lot.

Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

Making Roti/Chapati on Induction top (without puffing on flame)

Dit is het perfecte recept voor vegetarische roti! Ik heb zelf lang gezocht naar het ideale roti recept en ik moet zeggen dat ik trots ben op dit resultaat. Wat een smaaksensatie. Ik kookte dit gerecht toen een vriendin en haar kids kwamen eten. Iedereen, inclusief kids at de vingers erbij op. Een blijvertje voor ons! 

Vegetarische Surinaamse roti met ei

teentje knoflook

eetlepels Surinaamse masala kruiden

theelepel komijnzaad

eetlepel tomatenpuree

tomaten

aardappels

water

blokjes groenten bouillon

sperziebonen

eieren

roti vellen (of eventueel wraps)

theelepels maizena

Schil de aardappels, snij ze in tweeën of vieren en was de aardappels schoon.&nbsp;Schil de ui en knoflook en snij ze fijn.&nbsp;Snij de tomaten in kleine blokjes.&nbsp;

Verwarm wat olijfolie in een hapjespan en fruit hierin de ui en knoflook voor 2 minuten. Voeg 2 eetlepels masalakruiden, de komijnzaad, gesneden tomaten en tomatenpuree toe en bak even mee. Voeg na 1 minuut de aardappels toe aan het kruidenprutje en roer goed door. Blus af met water totdat de aardappels net onder water staan envoeg een blokje groentenbouillon toe.Kook de aardappels in ongeveer 25-30 minuten gaar op middenhoog vuur. Het water mag mooi worden opgenomen door de aardappels en wat droogkoken, zodat een dikkige saus overblijft bij de aardappels.

Tip: Is jouw saus nog wat dun? Bind deze dan met een papje van een theelepel maizena en een scheutje water. 

Kook intussen de eieren in 7-8 minuten hard in ruimkokend water. Laat ze schrikken en zet even apart. 

Was en dop intussen de sperziebonen. Kook de sperziebonen in ruim water in ongeveer 10 minuten gaar, samen met een blokje groenten bouillon en 1 eetlepel masala kruiden. Giet de boontjes af. Ik vind de boontjes het lekkerst als ze nog licht knapperig zijn. Proef tussendoor even of je boontjes goed zijn. 

Schil de eieren en voeg ze eventueel nog even 2 minuten toe aan de aardappels, zodat ze mooi geel worden van de buitenkant.&nbsp;

Verwarm de roti vellen in de magnetron of in een pan.&nbsp;

Maak nu de borden op met een roti vel, aardappels, boontjes en ei. Scheur het roti vel en gebruik dit als 'bestek', of maak een wrap van je rotivel en doe hier je ingrediënten op.&nbsp;Eet smakelijk!

Soak daal for 15 mins , rinse well and pressure cooker it till 1 whistle. Let it cool down completely . In a pan take Oil, add bay leaf, star anise, clove , cumin , and fry until aroma releases. Add chopped green chillies, garlic and ginger . Fry for 1/2 min, make sure not to overcook it otherwise daal will get bitter in taste.Add 1 chopped onion and fry till light golden brown. Then add chopped tomatoes, cover and cook till soft. Now, add 1/4 Tbspn each of coriander powder , garam masala. Add salt as per taste , mix well and fry for a minute . Now add boiled daal, and stir well. Cover and bring to boil.  At this stage add crushed Kasturi methi. Turn off the flame and daal is ready.           For  Onion Roti Recipe: In a bowl take wheat flour , add 1/4 Tbspn each of Salt , Ajwain , Red chilli powder.  Add 1 chopped onion and 1 Tbspn of ghee , mix well. Add water slowly and form a soft dough.  Cover with a damp cloth and let it rest for 10-15 mins. Take onion dough make balls same as chapatti size and shape into roundles.  Dust some flour over it and roll the dough ball until slightly thin. Take on hot pan and cook well from both the sizes until dots start appearing. At this stage make sure to cook the edges by applying extra pressure. Apply 1 Tbspn of ghee on both the sides and cook at high flame until lightly crisp. Serve roti with Daal by adding a Tbspn of ghee. Enjoy the meals. 

Moong Daal Tadka & Onion Roti Recipes | Daal Tadka | Restaurant Style Dal Tadka

wheat flour

ghee

moong

tbsp oil

onion

tbsp dried fenugreek leaves

tbsp Ajwain(carom seeds)

coriander powder

green chilies

tomatoes

tbsp ginger

tbsp garlic

turmeric powder

tbsp garam masala

bay leaf

tbsp chili powder

tsp cumin

anise

Soak daal for 15 mins , rinse well and pressure cooker it till 1 whistle. Let it cool down completely .

In a pan take Oil, add bay leaf, star anise, clove , cumin , and fry until aroma releases. Add chopped green chillies, garlic and ginger .

Fry for 1/2 min, make sure not to overcook it otherwise daal will get bitter in taste.Add 1 chopped onion and fry till light golden brown.

Then add chopped tomatoes, cover and cook till soft.

Now, add 1/4 Tbspn each of coriander powder , garam masala.

Add salt as per taste , mix well and fry for a minute .

Now add boiled daal, and stir well.

Cover and bring to boil. 

At this stage add crushed Kasturi methi.

Turn off the flame and daal is ready.          

For  Onion Roti Recipe:

In a bowl take wheat flour , add 1/4 Tbspn each of Salt , Ajwain , Red chilli powder. 

Add 1 chopped onion and 1 Tbspn of ghee , mix well.

Add water slowly and form a soft dough.

 Cover with a damp cloth and let it rest for 10-15 mins.

Take onion dough make balls same as chapatti size and shape into roundles. 

Dust some flour over it and roll the dough ball until slightly thin.

Take on hot pan and cook well from both the sizes until dots start appearing.

At this stage make sure to cook the edges by applying extra pressure.

Apply 1 Tbspn of ghee on both the sides and cook at high flame until lightly crisp.

Serve roti with Daal by adding a Tbspn of ghee. Enjoy the meals.

https://www.youtube.com/watch?v=0oYlAFuUP-E

Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.Makes 5 parathas.

Whole Wheat Parathas

whole wheat flour

water (as needed)

tsp oil (as needed)

dry flour (for rolling)

In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).

Knead the dough on a lightly greased surface. The dough should be very smooth and soft.

Set the dough aside and cover. Let the dough rest for at least ten minutes before.

Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.

Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.

Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.

The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.

Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Quick &amp; easy vegan flatbreads that are enriched with chickpea flour. Perfect for mopping up juices &amp; dunking into soups.

Easy Vegan Chickpea Flour Flatbreads.

flour (OR 80 grams)

olive oil

Tbs Nigella (Kalonji) seeds (Optional)

Mix the flours &amp; salt together

Make a well in the middle of the flours and very slowly add water &amp; mix. Keep adding water &amp; mixing until a soft dough forms

Kneed the dough a little, add in 1/2 the oil, then kneed more, adding extra water or flour as needed until the dough is pliable and does not stick to your hands.

Let the dough rest for 10 - 15 minutes

To cook: Heat a frying pan

Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style!&nbsp;

Push the Nigella/Kalonji seeds into the dough if using.

Add a teeeeeny bit of oil to your frying pan &amp; put the flattened disc of dough onto the pan.

Cook until the dough starts to lift &amp; bubble a bit &amp; flip. Cook for a few more minutes

Keep warm on a plate and cook the rest of the dough as before.

These easy to make flatbreads are enriched with chickpea (gram) flour and are quick to make (and eat!)  With just a few simple ingredients you can have tasty flatbreads, ready to eat with your soups, curry or stews. 

Easy Vegan Recipe! 
Ingredients: 
⅔ cup flour OR 80g
⅓ cup chickpea flour (also known as gram or besan flour) OR 35g
1 tsp olive oil
scant ¼ cup warm water
pinch salt

Full recipe blog post here:
https://theveganlarder.com/easy-vegan-chickpea-flour-flatbreads/

Easy Chickpea Flour Flatbreads

Buying the whole lamb leg to break up, instead of just the shanks, makes this recipe cost-effective, as well as utterly delicious.

Massaman lamb leg curry quickled vegetables

Asian (red) eschalots, chopped

red chillies, seeds removed, chopped

tbs ginger

garlic

lemongrass stalks, white part only, chopped

coriander, leaves

kaffir lime leaves, bruised

2.5kg lamb leg (bone in), cut crossways through the

(80 milliliters) sunflower oil

(150 grams) skinless raw peanuts

massaman curry paste

belacan (roasted shrimp paste), finely chopped

tamarind puree

(500 milliliters) Massel Beef Style Liquid Stock

coconut milk

coconut cream

(60 milliliters) fish sauce

limes

tbs brown sugar

desiree potatoes, peeled,

jasmine

(125 milliliters) white vinegar

tbs caster sugar

star anise

radishes, larger ones halved

Lebanese cucumber, thinly sliced

Asian (red) eschalot, finely chopped

red chillies, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

You’ll find many variations of this stuffed pancake dish throughout central and Southeast Asia. This Indian-inspired version is filled with spiced mince lamb. Begin this recipe 1 day ahead.

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Top 36 roti recipes from across the web

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Top Tags

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