Rotis made easy with
Rotomak
Ingredients
– 2 cups (approx. 240g) whole wheat flour (Atta)
– 1 cup warm water (adjust as needed)
– teaspoon salt (optional)
– 1 teaspoon oil or ghee (optional, for softer rotis)
– Extra dry flour (Atta) for dusting.
step-by-Step Guide:
1. Combine dry ingredients, add oil/ghee (optional), and gradually add water ,mixing with fingertips in a circular motion. Continue until the flour forms a shaggy mass.
2.Knead for 8-10 minutes using the heel of your hand, folding and pressing. Adjust consistency: If dry, wet hands and knead. If soft, add half a teaspoon of dry flour and knead.
Soft Rest
Once smooth, cover the bowl with a damp cloth or lid.
Let it rest for at least 20 to 30 minutes
Perfect Dough
Craft your dough to a smooth, supple perfection — effortlessly pressable yet never sticky
Perfect Portions
Divide the dough into equal portions, roll into smooth, crack-free balls, and dust lightly with flour.
Once they’re ready, switch on the Rotomak roti maker
Ideal Position
When the green light turns on, place a dough ball slightly off-center — between the hinge and the middle of the plate.
Even Press
Gently press the top plate down for about 2 seconds to flatten the dough evenly.
Gentle Lift
Once the dough is perfectly flattened, carefully raise the top plate.
First flip
Flip the flattened dough gently to the other side.
Rise begin
Allow the roti to cook for 10–15 seconds, until tiny bubbles begin to appear.
Second flip
Flip to the other side once tiny bubbles appear.
Bubble Rise
Cook the second side for 15–20 seconds — you’ll notice larger air bubbles forming as it puffs beautifully.
Last flip
Flip the roti once more for the second side to cook
Quick Cook
Give it a quick 5-second cook
Puff Assist
Gently press the top plate down for a moment, then release immediately — allowing the roti to puff and lift the plate naturally.
Perfectly Puffed
When perfectly puffed and lightly golden, gently lift the roti and nestle it into a cloth-lined container to preserve its softness.
