Whole Wheat Roti
Adapted from Martin Philips’ “Breaking Bread - A Bakers Journey Home in 75 Recipes”
Yields 12 six to seven inch flatbreads
Ingredients:
347 g / scant 3 cups Whole Wheat Flour - All Purpose, Turkey Red or Red Fife
122 g / 1/2 c + 1 Tablespoon Water
7 g / 1 1/8 teaspoon Salt
2 g / 1/2 tsp Baking Powder
122 g / heaping 1/2 cup Yogurt, whole-milk
Instructions:
In a medium mixing bowl, whisk together the flour, salt, and baking powder. Add the water and yogurt and mix with your hand or the handle end of a wooden spoon until the dough forms a shaggy mass. You may end up kneading it in the bowl or on the counter for a few strokes to incorporate everything. Resist the urge to add more flour - it should be a tacky dough, so if it feels dry, you might find yourself adding another Tablespoon or two of water.
Divide the dough into 12 pieces - a kitchen scale comes in handy here - weighing about 50 grams each. Roll them into round balls and leave them to rest on a well-floured surface for 15 to 45 minutes.
Preheat a griddle or large cast-iron pan over medium heat. On a floured surface, roll the roti balls out very thinly, about the thickness of a penny, and roughly 7 inches in diameter. Put the roti on the preheated pan or griddle and cook for about one minute - you should see small bubbles on the surface. Flip, and after about 30 seconds move the roti to an adjacent open burner set to a medium flame. Set the roti directly over the flame and flip after 5 to 10 seconds. They will puff and char in some spots - this is ideal! Alternatively, you can cook a little longer on each side.
Butter each roti as they come off the flame, or out of the pan, stack them high, and enjoy with your favorite Indian dish - we also enjoy them as wraps or as an alternative to flour tortillas for tacos.