Roti dough, also known as chapati dough, is a simple unleavened dough primarily made from whole wheat flour (atta), water, and sometimes a touch of oil or ghee and salt. It boasts a soft, pliable texture and a slightly nutty, earthy flavor. The dough is typically rolled out into thin circles and cooked on a hot griddle (tava) until lightly charred spots appear, creating soft, puffed flatbreads. Its color ranges from a light tan to a deeper brown depending on the flour and cooking process.
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Roti dough is best stored in an airtight container or a resealable plastic bag to prevent it from drying out. You can keep it in the refrigerator for up to 2-3 days. If you need to store it for a longer period, freezing is a good option. Divide the dough into portions, wrap each portion tightly in plastic wrap, and then place them in a freezer bag. Frozen roti dough can last for up to 2-3 months. Thaw the dough in the refrigerator before using it.
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