Posted on by ruchi

Roti or Parantha Dough

Roti Dough
ruchi

April 30, 2010

This is the basic Roti or Parantha Dough that is used for making rotis and pranathas in Indian Cooking.

Preparation Time: 30 minutes
Servings: About 20 rotis

Ingredients

Whole wheat flour 4 cups
Salt 1 tsp
Water 2 cups

Method

  1. Add salt to wheat flour and mix.

    2. Add salt to wheat flour and mix for the dough

  2. Add 1.5 cups of water and mix everything. Start forming a cohesive dough.
  3. Slowly add more water till everything is bound together in a soft dough.
  4. Knead it a little by stretching and folding. Leave it covered for about 15 minutes for gluten to form.

    5. Knead the dough

  5. Knead the dough again till it becomes smooth. Roti or Parantha Dough is ready.

    6. The dough is ready

Notes:

  1. Every recipe calls for a different consistency dough. This dough is for normal Indian rotis and paranthas.
  2. Puri dough is slightly harder than this.
  3. You can store dough in a air tight box in refrigerator for a few days but try bringing it to room temperature before use for best results.
  4. You can skip salt in roti dough but for paranthas you must add salt.
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Roti or Parantha Dough
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