Sukkha Rotti, or dry bread, is a beloved South Asian flatbread known for its simplicity and satisfying crunch. Unlike many breads, Sukkha Rotti requires no oil or fat, making it a healthier and lighter alternative. This incredibly versatile bread is perfect as an accompaniment to curries, dals, or enjoyed simply with a dollop of chutney. Its delicate texture and subtle flavor make it a delightful addition to any meal, easily customizable to suit individual preferences. The crispy exterior gives way to a soft, slightly chewy interior, a perfect balance of textures that keeps you coming back for more.
This recipe provides a foolproof method for achieving perfectly crisp and soft Sukkha Rotti every time, even for beginner cooks. Ready to learn how to make this delicious and healthy flatbread at home? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Pot
- Rolling pin
- Cotton ball (optional)
Ingredients
- name: Wheat flour
- amount
Step-by-Step Instructions
Step 1. Prepare the Dough
- Take well-sifted wheat flour as needed for the dough. Add a little salt (don't add too much).
- Gradually add water and knead the dough well. The more you knead, the softer the dough will be.
- Sprinkle a little flour to prevent sticking and continue kneading until the dough is smooth and elastic. It shouldn't stick to the surface.
- Let the dough rest for half an hour, covered with a cotton ball (optional).
Step 2. Shape and Prepare the Roti
- Roll the dough into small balls.
- Roll each ball into a thin circle.
Step 3. Cook the Roti
- Heat a flat griddle or pan. Place the rolled dough on the hot surface.
Step 4. Finish Cooking
- Cook the bread, without pressing or rubbing, until golden brown on both sides.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Don't add any oil to the dough or during cooking for a soft, dry bread.
- Kneading the dough thoroughly is key to achieving softness.
- If using a wood-burning stove or tea stove, the bread will be even tastier.
Nutrition
- Calories: Dependent on the amount of flour used
FAQs
1. Can I use whole wheat flour for Sukkha Rotti?
Yes! Whole wheat flour works well, but it might result in a slightly denser and less crispy rotti. Adjust the water accordingly as whole wheat flour absorbs more.
2. What if my dough is too sticky?
Add a little more flour, a tablespoon at a time, until the dough is manageable but still soft. Avoid adding too much, or the rotti will become tough.
3. How do I store leftover Sukkha Rotti?
Store leftover rotti in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag.
Making Sukkha Rotti is a rewarding experience, offering a healthy and delicious alternative to other breads. This simple recipe proves that flavorful and satisfying food doesn't require complicated techniques or unhealthy ingredients. Enjoy your freshly baked Sukkha Rotti with your favorite dishes!