Roti (rottee) is a kind of unleavened Indian flatbread sometimes called Chapati. Roti is made from atta, a wholegrain flour and is a staple food of most every Sikh household and langar prepared in the gurdwara. Photographs taken at the langar kitchen of gurdwaras and in private homes illustrate the entire process of cooking Roti.
Moisture content and consistency of atta dough is important to the success of making Roti. Turning at just the right time during cooking results in tender Roti. It make take a few tries to get Roti done to perfection, but every Roti taste delicious and is the perfect accompaniment to a variety of foods.
To make Roti from scratch, prepare atta dough:
- 2 cups atta flour
- 1 cup water
- 1-2 Tbs oil (*optional)
Time: About 20 minutes
*Oil is usually used when making large batches of Roti and helps them to stay tender until they are consumed. Roti made with oil may not puff in the same manner as those made with out oil.
Roti is mentioned in the holy scripture of Guru Granth Sahib:
"Har rukhee rottee khae smaalae||
The Lord is remembered by one who partakes plain dry un-buttered bread.
Har antar baahar nadar nihaalae||
The Lord within and without is visible abundantly." SGGS||105
Bibek Roti is made while reflecting on the divine whether prepared by an individual at home or as a group endeavor in the gurdwara by reciting "Waheguru."
How to Make Atta Dough Illustrated Recipe With Step By Step Instructions
Eight Guidelines to Langar
Bibek Principles
