Roti dough
- Whole wheat flour100 g
- Bread flour, or all-purpose75 g
- Water, hot or boiling130 g
- Salt, optional3 g
Step 1: Combine & knead
Add the flours, salt, and boiling water to the bowl along with the water. Mix the dough with a spoon until it becomes a cohesive mass.
Using your knuckles, the dough for 6-8 minutes then roll into a ball.
A tip here is to dip your hand in the water to prevent sticking and incorporate a bit more water into the dough.
To see if you are done kneading, perform the .
After kneading you have three options:
Portion and roll out right away.
Cover with plastic wrap and let at room temp for .5 to 3 hours. This will allow the dough to relax.
Cover and store in the fridge (up to a few days) until you are ready to cook.
Step 1: Combine & knead
Roti dough
- Whole wheat flour100 g
- Bread flour, or all-purpose75 g
- Water, hot or boiling130 g
- Salt, optional3 g
Add the flours, salt, and boiling water to the bowl along with the water. Mix the dough with a spoon until it becomes a cohesive mass.
Using your knuckles, the dough for 6-8 minutes then roll into a ball.
A tip here is to dip your hand in the water to prevent sticking and incorporate a bit more water into the dough.
To see if you are done kneading, perform the .
After kneading you have three options:
Portion and roll out right away.
Cover with plastic wrap and let at room temp for .5 to 3 hours. This will allow the dough to relax.
Cover and store in the fridge (up to a few days) until you are ready to cook.