Naan is the most well known bread from India, being served in most restaurants. However, naan is very regional to the state of Punjab in northern India. Most households make roti each day to complement their meals. Roti is a homemade, unleavened bread. Traditional roti is made with whole wheat flour and rolled very thin making them light, fluffy, and soft. I have used buckwheat flour, since it nutritionally has a higher content of protein and fiber. Buckwheat is also gluten-free, so it’s safe to eat for those who cannot tolerate gluten. If you are used to eating traditional rotis, the taste is something you have to get used to, but the health rewards are worth it. Since buckwheat is a hard flour, the roti will not come out to a round shape, which does not matter. Round is just a shape.
1 cup buckwheat flour*
1/4 tsp salt (optional)
1 tbsp olive or canola oil
1/3 cup warm water
All-purpose flour or buckwheat flour– for rolling and dusting
*You may substitute 1/3 cup of buckwheat flour for unbleached all purpose flour or “atta” to make the roti softer and fluffier.
1. In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball.
2. Heat non-stick skillet or tava on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc with a rolling pin on a flat surface. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.