We are on to the Alphabet ‘J’ in my A to Z International Flatbread series and I can’t wait to talk all about this Janta Roti. Janta Roti is by far the softest roti I have eaten and it is so simple to make. I talked briefly about a flatbread that I made over the stovetop for being the really best one in my Emirati Khameer post. My husband’s aunt always made this roti when we went to India. I never knew that this had a particular name and it was famous in one of the states in India. My husband’s grandfather who was in his 90s then liked to eat rotis but the lack of strong teeth made it not very comfortable for him. My husband’s aunt made this soft roti specifically for him as it was comfortable for him to chew and eat. Also, she mentioned that this is from a precooked dough and since it is double cooked, it makes it very easy on sensitive stomachs to digest. My little one got attached to this soft roti and last year when we went to India, he asked me to make this roti for him and also name it after her. He called it the Patta Paati Chapathi and that is how we ever since call it. Now that it officially has a name, I am going to call it the Janta Roti from now on.
My Other recipes in the A-Z International Flatbread Series –
A for Aish Baladi B for Boulanee Katchalu C for Chickpea Flatbread / Socca D for Dhal Puri E for Emirati Khameer F for Fruit Focaccia G for Gozleme H for Himbasha I for Indian Fry Bread Preparation time - 10 minutes plus 30 minutes Resting timeCooking time - 30 minutesDifficulty level - EasyRecipe adapted from - Cooking 4 All Seasons
Ingredients to make Janta Roti - Makes about 16
Whole wheat flour - 2 cups Water - 2 cups Milk - 1 cup (I used 2 % milk) Sugar - 3 tsp Ghee - 2 tsp Salt - 1 tsp
Procedure to make Janta Roti -
In a wide pan, add the water, milk, and sugar and bring it to a boil.
Add the ghee and then the flour to the boiling water and mix well to combine.
Turn off the flame and cover the pan tightly.
Once the dough cools down to a comfortable temperature, knead the mixture into a soft dough. It does not take long at all and the dough has a beautiful texture when kneaded.
Divide the dough into 16 equal-sized balls.
Roll the dough, dusting it with a little flour. When rolling, the dough could tear a bit as we work with half-cooked dough. The edges will not be too smooth, so don’t fret if the dough breaks apart. Just try to keep it together as much as possible and keep rolling.
Heat a pan/tawa. Place the rolled roti on the hot tawa and cook on both sides until it is light brown and fluffy. The roti fluffs up very well and it is incredibly soft. There is no need for any oil or ghee when cooking the roti.
If you prefer, brush the cooked roti with a little ghee before serving. Keep the Janta roti warm until ready to serve.
Suzi For This Odisha Style Roti
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