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This Simple Roti Recipe requires just flour, oil, and salt, to make one of the most basic of all Indian Flatbreads, known, most commonly, as the ‘Chapati’. Roti can be exceeding simple, consisting of nothing more than rolled out rounds of a flour and water dough, or they may incorporate oil, salt, or other seasonings, and require more complex rolling and folding techniques. Today’s Simple Roti Recipe does use salt, oil and some additional optional seasoning, but the actual method for preparing the bread is exceedingly easy.

This Rajasthani Roti recipe yields Paratha made with a blend of chickpea and wheat flours, with Turmeric, Kasoori Methi and Ajowan Seed for extra flavor. This particular variation is my own, but it is named after the Indian State of Rajasthan because it includes Ajwain Seed, which is widely cultivated in that region. This Paratha style differs from the basic form used in my Simple Paratha Recipe in that a different technique is used to produce the characteristic flaky texture, and the dough is made with a flour blend.

This Paratha recipe is for a specific type the Indian flatbreads falling under the generic name ‘Roti’. In Indian cuisine, the simplest form of Roti is the ‘Chapati’, while the Paratha, is a more complex variety. In this style, the dough is oiled (with a vegetable oil or ghee) as it is rolled out, then folded, oiled, and rolled again several times so that, when cooked, the result is a lovely flaky-textured, layered bread. The recipe here uses only 4 ingredients, including water, and is about as simple as a Paratha recipe can be.

This Curried Zucchini Pickle is prepared very much in the style of an Indian Achaar, in that it is prepared with oil, and made aromatic with a complimentary blend of Indian spices. The major deviation from Indian tradition in this particular recipe is that the slices of Zucchini used are first grilled to add a nice smoky taste to the finished pickle.

These Indian-style Roast Potatoes and Peppers are first infused with the flavors of India by butter-frying them with garlic and an aromatic blend of spices, before oven roasting them to a rich, smoky perfection. The dish could easily beaten just with Simple Chapati-style Roti, or freshly made Parathas in a meatless meal, but it works beautifully as a side dish in a larger Tandoori Chicken Meal.

Keema Saag is a delicious and aromatically spiced dry Indian curry combining minced meat with some sort of greens. The minced meat (Keema) is often Lamb, or Goat, while the ‘Saag’ is commonly Spinach. In this recipe, I am using Spinach for the greens, but replacing the more common lamb with ground beef.

Murtabak may be found (with a variety of different spellings), from the North Africa and the Middle-East, to India, and much of South-East Asia. The unifying theme is that this hand-held snack consists of a pancake, or pan-fried bread, stuffed with some combination of meat, vegetables, and seasonings. In Indonesia, the ‘wrapper’ is typically the same sort of dough as used in my Chapati-Style Roti Recipe, but for this variant on the Murtabak, I have used a plain flour Tortilla, and continued on in the Mexican vein with a delicious stuffing combination of spiced Ground Beef, Pickled Peppers, and lots of Cheese.