Paper-Thin Atta Roti Without Rolling (Liquid Batter Method)
Preparation Steps
6 Steps Total
In a large bowl, combine 2 cups of atta, salt, and 1 tablespoon of oil.
Gradually add water while whisking continuously to form a smooth, lump-free liquid batter. The consistency should be thin enough to pour easily.
Heat a non-stick pan on medium-low heat. Lightly grease with a drop of oil if necessary, then wipe it off.
Pour a ladleful of batter into the center of the pan and quickly swirl the pan to spread it into a thin, even circle.
Cook until the edges start to lift and the top looks dry. Flip the roti and cook the other side, pressing gently with a spatula to help it puff up.
Remove from heat and keep wrapped in a clean cloth to maintain softness.
Chef's Pro Tips
Making it perfect
"Say goodbye to the hassle of kneading dough and rolling rotis! This innovative liquid batter method allows you to make paper-thin, soft rotis in minutes."
Key Success Factor
This technique uses a thin pouring consistency similar to crepes but yields traditional-tasting wheat rotis that stay soft for hours without any rolling pin.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
Olive Oil
1 tbsp
Salt
1/2 tsp
Red Kidney Beans
3 cups
Turkey
2 cups