Easy Paratha (Oil) Roti can be achieved with the perfect recipe! One of the first videos I posted to my youtube channel 6 years ago was a step by step tutorial for oil roti. The video (click here to watch) received over 500 thousand views and has some really good tips for roti making. Like with anything the more you do it, the better you become at it. Working with roti dough is no exception and over the past 6 years my roti making has evolved to a point where I really understand what makes or breaks a good roti, but the best tip I can give you is to start with a fail proof recipe!
Teaching my son to make roti
Teach your children to cook! Cooking is becoming a lost life skill. Teach your children (including your sons) to make basic dishes so that they can become self sufficient adults. I recently taught my 7 year old son how to make roti. He loves roti. It’s in his top 3 favorite things to eat, right next to my homemade mac and cheese and Papa John’s pepperoni pizza. So I thought, why not teach him how to make the dough? Since he’s only 7 I knew kneading the dough would be tricky and I wanted him to be successful so that he remained interested in the process. That is how this easy paratha (oil) roti recipe was created. The rotis pictured below are from the batch that my son made.
The Easy Roti Tutorial on Youtube:
Making roti shouldn’t be such a laborious task. That is why I am giving you this easy paratha (oil) roti video tutorial. With a little guidance my son was able to complete every step with pride. I want you to feel that same sense of accomplishment. So if you’ve struggled with roti making, please give this recipe a try! And don’t forget to follow me on instagram. I’ve been sharing lots of tips there and snippets of my every day life!
The Printable Roti Recipe:
- 3 cups of all purpose flour, plus 1 cup for dusting
- 1 teaspoon baking powder
- ¼ teaspoon of rapid rising yeast
- 1¼ cup of water
- ¼ cup of room temperature fat, like vegan butter, ghee or oil
- ½ cup of oil for cooking, like sunflower, canola or vegetable oil
- In a large mixing bowl add the flour, baking powder and rapid rising yeast
- Mix together with a whisk to combine
- Make a well in the center of the flour mixture and add the water
- Use a spatula to mix the water and flour together to form a soft dough ball
- Turn your dough ball onto a clean, floured surface and slightly knead the dough adding a little bit more flour if needed
- Return the dough ball to the mixing bowl, cover and let rest for 20-30 minutes
- After the dough has rested for at least 20 minutes, divide the dough into 5 equal pieces
- On a floured surface, roll a piece of dough out until it is a large, round, flat disk (like a large tortilla)
- Add about 1 tablespoon of fat to the rolled out dough, brush the fat over the entire surface of the rolled out dough
- Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone
- Tuck the ends of the dough into the bottom of the cone and push the cone tip into the base
- Repeat for other 4 pieces of dough.
- Cover and let sit for 5 to 10 minutes
- Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat
- Roll out one of the buttered roti doughs (oiled off roti) into a large thin disk, about ⅛ inch thickness (like a large tortilla)
- Place roti on the warm skillet or tawah
- Cook until tiny bubbles / air pockets appear on the top of the roti (for about 30 seconds to 1 minute)
- Flip and brush with cooking oil and cook for about 1 minute (or for as long as it will take to apply the oil)
- Flip again and apply oil to the other side. Cook for an additional 30 seconds to 1 minute, then remove from heat
- Clap the roti (if you have those skills) or put the roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to)
- Serve Warm with your favorite curry
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