Indie Roti Recipe

Indie flour is made from indigenous wheat from the Indo-Gangetic plains. This Indian wheat yields itself perfectly for flatbreads such as rotis and paranthas. Indie wheat is cultivated without the use of any chemical fertilizers, pesticides, or insecticides. The farms and the wheat are both certified as 100% organic by USDA and India Organic. Indie is ground using TWF’s Multi-Dimensional Milling™ technology, which boosts the availability of vitamins, minerals, and other micronutrients.

Ingredients

Method

1. Add 200 g of flour into mixing bowl and add water, slowly incorporating little at a time. Note – The natural starch-protein networks absorb the water and require time to realign. Adding water little at a time gives the dough time to accommodate the additional hydration.
2. Knead with the knuckles of your fingers until a smooth pliable dough is formed.
3. Cover with a damp cloth. Rest the dough for at least 20 minutes for softer, easily digestible Indie rotis. Note – Indie is multi-dimensional with complex starch protein interactions. The resting time allows these networks to hydrate and align. It also increases bio-availability of micro-nutrients to your body. This improves quality of rotis/ paranthas, makes them easily digestible and more nutritious.
4. Divide the dough into 10 equal parts, 35g each.
5. Roll them between your palms to make smooth balls without cracks.
6. Roll the smaller balls of dough into thin rotis using a rolling pin. Note – Dust the rotis cautiously. Use of too much dry flour while rolling may make your rotis tougher and drier.
7. Transfer the rotis onto the griddle pan to cook. Always make sure the pan is hot before placing the roti.
8. Flip the roti once the color starts to change. When small air pockets start appearing on the flipped side, transfer the roti on to direct flame to see it puff up!