Easy Homemade Spiced Indian Masala Roti Recipe

Begin by heating 2 teaspoons of oil in a frying pan over medium heat. Add mustard seeds and cumin seeds, letting them crackle to release their aromas. This is your first layer of flavor. Next, add the finely chopped onions and sauté till they turn translucent and slightly golden - this brings out their natural sweetness. To this fragrant mixture, incorporate the ground turmeric, red chili powder, garam masala, and a pinch of salt. Cook these spices for a few minutes until they're well combined and the raw smell disappears, resulting in a rich, aromatic onion masala. Remove the pan from the flame and let the mixture cool down. This spiced onion masala will give your rotis a delicious, hearty flavor, elevating them from the ordinary.

In a deep bowl, mix together one cup of all-purpose flour and one cup of wheat flour. Pour in the cooled onion masala and begin to mix, gradually adding water as needed. Knead the mixture into a smooth, pliable dough - this is where your rotis begin to take shape. If the dough is too sticky, add a little more flour; if too dry, add a bit more water. The key is to achieve a consistency that's easy to roll out yet holds together well on the griddle. Consider this step as laying the foundation for soft, flavorful rotis that are perfectly infused with the spices from your masala.

Take each dough ball and roll it into a thin disc, aiming for even thickness to ensure uniform cooking. Heat a griddle or a flat pan over medium heat, and once hot, place a rolled-out roti on it. Cook for about a minute, then flip it over, applying a teaspoon of ghee or oil around the roti to add a slight crispness and rich flavor. Cook till both sides have those characteristic golden-brown spots, indicating it's perfectly done. Repeat this process with the remaining dough balls. This step demands a bit of attention - the heat should be just right, and the rotis need to be flipped at the right time for that perfect roast.