Burmese Roti Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the roti.

Oil: Adds moisture and helps in making the dough pliable.

Warm water: Helps in forming the dough and activates the gluten in the flour.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten, making the roti more elastic and easier to roll out into thin circles. If the dough feels too sticky, lightly dust your hands and the surface with flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a milder flavor, which can be easier to control in recipes.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in South Asian cooking.

• oil - Substitute with coconut oil: Coconut oil can add a slight coconut flavor and is a healthier fat option.

• warm water - Substitute with milk: Using milk can make the dough richer and softer.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough more tender.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the roti soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the roti at room temperature for up to 2 days. Ensure they are in a cool, dry place away from direct sunlight.
• For longer storage, place the airtight container or resealable bag in the refrigerator. The roti will stay fresh for up to a week.
• To freeze the roti, stack them with parchment paper between each one and place them in a freezer-safe bag or container. Ensure to remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long they’ve been stored.
• When ready to use, thaw the roti in the refrigerator overnight or at room temperature for a few hours.
• Reheat the roti on a skillet over medium heat for 1-2 minutes on each side until they are warm and pliable. You can also microwave them for about 20-30 seconds, but be cautious as they can become chewy.
• If you prefer a crispier texture, reheat the roti in the oven at 350°F (175°C) for about 5-7 minutes.

• Stovetop Method: Place a skillet over medium heat. Once hot, add the roti and cook for about 1-2 minutes on each side until it is warmed through and slightly crispy. This method helps retain the roti's original texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the roti in aluminum foil to prevent it from drying out. Place the wrapped roti on a baking sheet and heat for about 10 minutes. This method is ideal for reheating multiple rotis at once.

• Microwave Method: Place the roti on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds. This method is quick but may make the roti slightly softer.

• Steaming Method: Set up a steamer or use a steaming basket over boiling water. Place the roti in the steamer and cover. Steam for about 2-3 minutes. This method keeps the roti moist and soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the roti directly on the rack or on a baking sheet. Heat for about 5-7 minutes until warmed through. This method is great for a quick reheat with a slightly crispy edge.

• Mixing bowl: A large bowl used to combine the flour and salt, and to mix in the warm water and oil to form the dough.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure out the salt and oil precisely.

• Wooden spoon: Useful for initially mixing the ingredients together before kneading.

• Rolling pin: Used to roll out the dough balls into thin circles.

• Skillet: A flat pan used to cook the roti on medium heat.

• Spatula: Handy for flipping the roti to ensure even cooking on both sides.

• Kitchen towel: Used to cover the dough balls to prevent them from drying out before cooking.

• Countertop or pastry board: A clean, flat surface to roll out the dough.

• Knife: Useful for dividing the dough into small balls.

Prepare ingredients in advance: Measure and set aside flour, salt, and oil before starting.

Use a stand mixer: Save time by using a stand mixer to combine and knead the dough.

Preheat the skillet: Ensure the skillet is hot before you start cooking the roti.

Roll multiple rotis: Roll out several rotis at once and stack them with parchment paper in between.

Cook in batches: Cook multiple rotis simultaneously if your skillet is large enough.