Brown bread flour is also the healthier option as it has a higher bran content than white flour, a good source of fibre. However, when using Brown Bread Flour it does tend to make our dough a little dense. The trick to achieving Soft Brown Roti is to add a little white flour to the dough. I guess you could use just Brown Bread Flour but you will not obtain the same results. The dough will be a little dense. For these Soft Brown Rotis I used the same method and technique as I would for my White Rotis. The only difference was that I allowed my dough to rest for a little while before rolling them out, this also helped with the soft texture.
I added some olive oil to the dough instead of butter, just to keep it a little more healthy. I used a little bit of butter to brush the rotis. You can totally omit the butter if you prefer. This recipe makes 8 medium sized rotis. You can double the recipe if you want to make a larger quantity. We do prefer smaller rotis, however if you prefer larger ones you may get a little less from this dough. When adding the water the dough will feel a little sticky. As you knead the stickiness will disappear. Brown Bread Flour needs to be hydrated. Bran absorbs a lot of water and therefore needs more water than white flour. The dough should be really soft and a little tacky but not sticking to your hands.
Like with any roti practice makes perfect. So after a few attempts you will make better rotis. If you loved this, please share!
