Craving the soft, fluffy rotis you find in your favourite restaurants? Forget those tough, chewy disappointments – we’re sharing the secrets to achieving perfectly restaurant-style rotis at home! These aren't your grandma's rotis; we're focusing on three popular variations: the aromatic tandoori roti, the pillowy naan, and the flaky, layered lacca paratha. Each recipe is designed for ease and delivers that sought-after hotel-quality texture and flavour. We'll guide you through simple techniques to elevate your roti game, transforming ordinary flour into an unforgettable culinary experience.
Get ready to impress yourself and your loved ones with these three delectable roti recipes. Whether you’re a seasoned cook or a kitchen novice, our step-by-step instructions and helpful tips will ensure you achieve restaurant-quality results every time. Let's dive into the detailed recipes and unlock the secrets to making perfect hotel-style rotis!
Tools Needed
- Mixing bowl
- Rolling pin
- Iron pan
Ingredients
- Flour: 1 cup
- Curd: 1-2 spoons
- Baking soda: a little
- Salt: a little
- Water: as needed
- Oil: 1 tablespoon
- Milk: ¼ cup (for Naan and Laccha Paratha)
- Semolina: optional, for Tandoori Roti
- Nigella seeds: optional, for Naan
- Coriander: optional, finely chopped, for Naan
Step-by-Step Instructions
Step 1. Prepare the Doughs
- Mix flour, curd, baking soda, and salt for Tandoori Roti. Add water gradually, knead well, and add oil at the end. Rest for 15 minutes.
- For Naan, mix flour, curd, salt, baking soda, oil, and milk. Knead well, add oil, and rest for 15 minutes. Make peda and whisk gently before cooking in a tandoor or on an iron pan.
- For Laccha Paratha, mix flour, salt, oil, and milk/water. Knead well, add oil, and rest for 15 minutes.
Step 2. Shape and Roll the Rotis
- Make small balls (peda) from the dough. Apply water to your hands to prevent sticking.
- Make peda and pour generous oil on it before rolling. Roll out, add more oil, fold it in layers, and then into a roll. Press gently, and roll again lightly.
Step 3. Cook the Rotis
- Sprinkle dry flour on the peda, press, and roll like a roti. Cook on an iron pan (not non-stick) until browned on both sides.
- Add nigella seeds and coriander to Naan before cooking. Cook on an iron pan, first cooking the back side then the front.
- Cook the paratha on a hot iron pan, applying a little oil to both sides until well browned.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Do not use a non-stick pan for any of these rotis. An iron pan is recommended.
- For Laccha Paratha, ensure you add enough oil to prevent it from becoming a regular paratha.
- Don't worry about the perfect shape of your Laccha Paratha.
Nutrition
- N/A
FAQs
1. What's the secret to getting really soft rotis?
The key is using the right flour-water ratio and kneading the dough thoroughly until it's smooth and elastic. Don't rush the kneading process!
2. Can I use all-purpose flour for all three roti types?
While all-purpose flour works, for the best results, use whole wheat flour (atta) for the tandoori and lacca paratha for a more authentic flavour and texture. Naan can be made with all-purpose flour.
Mastering the art of making restaurant-quality rotis is now within your reach. With practice and these simple recipes, you’ll be serving up perfectly fluffy and flavorful rotis for your family and friends in no time. So go ahead, impress your loved ones with your newfound roti expertise!