Thai Roti Lady Recipe

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

Sugar: Adds a hint of sweetness to the dough.

Salt: Enhances the overall flavor of the roti.

Water: Helps to bring the dough together and achieve the right consistency.

Vegetable oil: Used for brushing the rotis, adding a slight crispiness and preventing them from sticking.

When rolling out the dough, make sure to use a lightly floured surface to prevent sticking. If the dough is too elastic and keeps shrinking back, let it rest for a few more minutes. This allows the gluten to relax, making it easier to roll out into thin circles.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may result in a denser texture.

• 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.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, though it will slightly alter the flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid content as it is more liquid than sugar.

• salt - Substitute with sea salt: Sea salt can be used for 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 used in the same quantity.

• water - Substitute with milk: Milk can add richness and a slight sweetness to the dough.

• water - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and creaminess, which is often used in Thai cuisine.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is solid at room temperature, which can affect the dough texture.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a richer flavor, though it may slightly alter the taste of the roti.

• Allow the roti to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet 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 piece and place them in a freezer-safe bag or container. Squeeze out as much air as possible before sealing.
• Label the bag or container with the date to keep track of their freshness.
• When ready to use, thaw the roti in the refrigerator overnight or at room temperature for a few hours.
• Reheat the roti in a skillet over medium heat for 1-2 minutes on each side or until warmed through. You can also microwave them for about 20-30 seconds, but be cautious as this may make them slightly chewy.
• For an extra touch, brush the reheated roti with a bit of vegetable oil or butter to restore their original softness and flavor.

• Stovetop Method: Place a non-stick skillet over medium heat. Once hot, add the roti and cook for about 1-2 minutes on each side until warmed through. This method helps maintain the roti's crispiness.

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

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

• Toaster Oven Method: Set 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 provides a balance between speed and maintaining texture.

• Steaming Method: If you prefer a softer roti, you can use a steamer. Place the roti in the steamer basket and steam for about 3-5 minutes. This method is ideal for those who enjoy a more pliable texture.

• Mixing bowl: A large bowl used to combine the flour, sugar, and salt, and to mix the dough.

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

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

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

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

• Spatula: Used to flip the roti in the skillet to ensure even cooking on both sides.

• Pastry brush: Used to brush vegetable oil onto the cooked roti.

• Knife: Used to divide the dough into small balls.

• Clean cloth: Used to cover the dough balls while they rest.

Prepare ingredients in advance: Measure and mix flour, sugar, and salt ahead of time to streamline the process.

Use a stand mixer: Utilize a stand mixer to quickly combine and knead the dough, saving you manual effort.

Rest dough properly: Allow the dough balls to rest while you prepare other components or clean up, making efficient use of time.

Cook multiple rotis: Use a large skillet or griddle to cook several rotis at once, reducing overall cooking time.

Preheat skillet: Ensure the skillet is preheated to the right temperature before cooking to speed up the process.