Authentic Indian Flatbread Recipe – Semolina & Olive Oil Roti

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Flatbread Recipe – Semolina & Olive Oil Roti

Introduction

There’s just something so satisfying about warm, freshly baked flatbread, isn’t there? Especially when it’s paired with a flavorful curry or a simple dip. I remember the first time I tried making roti – it was a bit of a disaster, honestly! But with a little practice (and this recipe!), you’ll be whipping up these delicious semolina and olive oil rotis in no time. They’re a delightful twist on the traditional, and I think you’ll absolutely love them.

Why You’ll Love This Recipe

This recipe is all about simple ingredients coming together to create something truly special. It’s easy enough for beginner cooks, but the semolina and olive oil add a lovely texture and flavor that elevates it beyond your average roti. Plus, baking them in the oven takes the pressure off getting that perfect stovetop char – perfect for a relaxed cooking experience!

Ingredients

Here’s what you’ll need to make these amazing rotis:

• 2 cups all-purpose flour (240g)
• 0.5 cup semolina flour (sooji) (120g)
• 5/8 teaspoon salt (approx. 3g)
• 0.33 + 2 tablespoons olive oil (approx. 60ml)
• 0.75 cup water (180ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Semolina Flour (Sooji) – A Key to Texture: Don’t skip the semolina! It gives the roti a slightly nutty flavor and a wonderful, slightly chewy texture. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Olive Oil – A Mediterranean Twist on Traditional Roti: Traditionally, roti is made with ghee or vegetable oil. But I love using olive oil – it adds a subtle fruity note that complements the semolina beautifully. Feel free to experiment with different olive oils to find your favorite!
• Regional Variations in Indian Flatbreads: India is a huge country with incredible culinary diversity! You’ll find countless variations of flatbreads, from the fluffy naan to the flaky paratha. This recipe is inspired by the simplicity of North Indian roti, but with a little Mediterranean flair.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 450°F (230°C). Lightly grease a couple of baking sheets – this is important to prevent sticking.
2. In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Give it a good whisk to make sure everything is evenly distributed.
3. In a separate container, whisk together the olive oil and water.
4. Now, gradually add the oil-water mixture to the dry ingredients. Start kneading! You’ll want to knead for about 5-7 minutes, until a smooth and elastic dough forms. It might feel a little sticky at first, but keep going!
5. Once the dough comes together, cover it with a damp cloth and let it rest for 15 minutes. This allows the gluten to relax, making the roti easier to roll out.
6. Divide the dough into 15 equal portions.
7. On a lightly floured surface, roll each portion into a paper-thin round. Seriously, the thinner the better! This is where the practice comes in, but don’t worry if they’re not perfect circles.
8. Place each flatbread onto the prepared baking sheets.
9. Bake for 4 minutes on one side, then flip and bake for another 2 minutes, or until golden brown with some lovely brown spots. Keep a close eye on them – ovens vary!
10. Cool completely before serving.

Expert Tips

A few little secrets to roti success!

• Achieving the Perfect Paper-Thin Roti: This takes practice! Start by rolling gently and rotating the dough frequently. If it keeps springing back, let it rest for a few more minutes.
• Troubleshooting Sticky Dough: If your dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
• Understanding Oven Temperatures for Roti: 450°F (230°C) is ideal for a quick bake and a slightly crispy roti. If your oven runs hot, you might need to reduce the temperature slightly.

Variations

Let’s get creative!

• Vegan Roti Adaptation: Simply ensure your olive oil is vegan-friendly. The recipe is naturally vegan otherwise!
• Gluten-Free Roti Adaptation (Using Alternative Flours): You can experiment with gluten-free flour blends, but the texture will be different. A blend of rice flour, tapioca starch, and potato starch works well.
• Spice Level Variation – Infused Roti: Add a pinch of chili flakes or some finely chopped green chilies to the dough for a little kick. My friend, Priya, loves adding a sprinkle of cumin powder too!
• Festival Adaptations – Roti for Special Occasions: During festivals, we sometimes brush the baked roti with a little ghee and sprinkle with chopped nuts for a richer treat.

Serving Suggestions

These rotis are incredibly versatile!

• Serve them warm with a hearty chana curry (chickpea curry).
• They’re fantastic with your favorite dips, like hummus or raita.
• A simple cheese and pickle filling is also delicious.

Storage Instructions

• Leftover rotis can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, warm them briefly in a dry skillet or wrap them in a damp paper towel and microwave for a few seconds.

FAQs

Got questions? I’ve got answers!

• What is the difference between Roti and Naan? Roti is typically made from whole wheat flour and cooked on a stovetop (though this recipe bakes it!). Naan is made with white flour, often includes yogurt, and is traditionally cooked in a tandoor oven.
• Can I make the dough ahead of time? Absolutely! You can make the dough up to a day in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before rolling.
• What if I don’t have semolina flour? Can I substitute it? You can substitute with an equal amount of all-purpose flour, but the texture won’t be quite the same.
• How can I tell when the roti is perfectly cooked? The roti should be golden brown with some brown spots, and it should be slightly puffed up.
• Can I cook these on a stovetop instead of in the oven? Yes, you can! Cook them on a hot, dry skillet for about 30-60 seconds per side, pressing gently with a clean cloth.