Soft Roti Recipe By Tasty

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

Steps:

• Sift together dry ingredients. Once combined, make a well in the center and add liquids. Mix and knead well.
• Separate the dough into 12 balls. Then, take each ball and roll out into a round disc, the size of a small flour tortilla.
• Grill lightly on a skillet on medium heat, flipping once brown spots appear to avoid burning. The dough should puff considerably.
• Once both sides are done, apply butter or oil to keep the tortilla moist. Repeat for all dough pieces.
• Serve alongside a gravy/curry or use as a tortilla.