Ep. 8 - Roti | The Hungry Punjabi Series
- Rege Batchu
- Mar 12
- 2 min read
Ep. 8 - Roti | The Hungry Punjabi Series
Soft, fluffy, and perfectly round—sharing top tips to make proper Punjabi roti at home.
⏱ 15 mins cooking time
🍃 Veggie & vegan-friendly
🔗 Full recipe below & soon on: www.badandbhaji.com
A soft, pillowy Punjabi roti that puffs up beautifully—perfect with dal, sabzi, or just a slather of butter!
Ingredients
300g atta (whole wheat flour)
~150ml water (adjust as needed)
Method
1. Make the Dough
In a large bowl, mix the flour and water until it starts coming together.
Knead for 5 minutes until the dough is smooth but firm—it should have some resistance when poked and shouldn’t be sticky.
Cover and let it rest for 15 minutes.
2. Knead Again
Knead further until the dough is completely smooth.
If it feels dry, add a tiny bit of water and continue kneading.
Cover and rest for at least 30 minutes.
3. Shape the Dough
Divide into 90–100g pieces.
Roll each piece into a ball by pinching and smoothing it in your palms.
Press each ball into a 3/4 round thick disc with your hands.
4. Roll the Roti
Lightly dust the dough with flour, shaking off excess.
Flour your surface and roll it into a 7-inch disc.
Keep it even—no thick edges or excessive pressure, or it’ll stick.
Shake off excess flour by clapping the roti between your hands.
5. Cook the Roti
Beginner Method (No Open Flame)
Heat a tawa or non-stick pan over medium heat.
Place the roti on the hot pan and cook for 20 seconds—it should start to brown.
Flip and cook for 30 seconds—small bubbles should appear.
Flip again and press lightly with a spatula or cloth, encouraging air bubbles to form.
Keep flipping every few seconds and pressing until it’s fully cooked and soft.
Optional – Brush with butter and place in a tea towel to keep warm.
Advanced Method (Your Puffing Technique)
Heat a tawa until hot, then reduce to medium heat.
Place the roti on the tawa and cook for 20 seconds until it starts browning.
Flip and cook for 30 seconds—you should see bubbles.
Flip again and increase the heat slightly.
Carefully lift one side of the roti, exposing part of it to the direct flame while rotating it for 5 seconds.
Then place the whole roti on the flame—if all goes well, it should puff up.
If it doesn’t puff, press gently with tongs or a spatula to encourage inflation.
6. Serve
Stack roti in a tea towel to keep warm.
Brush with butter or ghee if desired.
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