All our lives we’ve been eating white rotis so it’s what we prefer. A good curry always deserves a good roti, soft and delicious like we’re so used to here in SA. But Brown Rotis can be just as delicious if made right. After a few trials and errors these brown rotis turned out amazing. This recipe is for Soft Brown Roti, yes it turned out really soft as the name suggests.
Brown bread flour is also the healthier option as it has a higher bran content than white flour, a good source of fibre. However, when using Brown Bread Flour it does tend to make our dough a little dense. The trick to achieving Soft Brown Roti is to add a little white flour to the dough. I guess you could use just Brown Bread Flour but you will not obtain the same results. The dough will be a little dense.
For these Soft Brown Rotis I used the same method and technique as I would for my White Rotis. The only difference was that I allowed my dough to rest for a little while before rolling them out, this also helped with the soft texture.
I added some olive oil to the dough instead of butter, just to keep it a little more healthy. I used a little bit of butter to brush the rotis. You can totally omit the butter if you prefer. This recipe makes 8 medium sized rotis. You can double the recipe if you want to make a larger quantity.
We do prefer smaller rotis, however if you prefer larger ones you may get a little less from this dough. When adding the water the dough will feel a little sticky. As you knead the stickiness will disappear. Brown Bread Flour needs to be hydrated. Bran absorbs a lot of water and therefore needs more water than white flour. The dough should be really soft and a little tacky but not sticking to your hands.
Like with any roti practice makes perfect. So after a few attempts you will make better rotis.
Soft Brown Roti
- 1 cup brown bread flour
- 1/2 cup cake wheat flour
- 2 tbsp olive oil
- 1 cup freshly boiled water
- pinch of salt
- 1 tbsp melted butter
- Place dry ingredients in a bowl. Add the oil and mix it in
- Pour the boiling water over and use a fork to mix it all together, until the flour and water is well incorporated
- Knead into a soft dough. If dough is too sticky add a little more white flour
- Cover the dough with a clean kitchen towel and allow it to rest for 30 minutes, in a warm place
- Divide the dough into 8 pieces. Roll them into round balls, flatten with your hands. Dust them with flour and roll them into circles, about 18cm in diameter
- Toast on a pan or tava on medium heat. Toast one side and allow it to bubble a little, turn it over and brush with butter. Turn over again, the roti will have golden brown spots. Brush the other side with butter and cook for a few seconds on each side
- Store in between paper towels to keep the rotis soft