Homemade Roti / Chapati

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

What is roti?

Roti, also known as Chapati or Phulka, is a traditional  flatbread found in Indian cuisine. Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour, called atta in Hindi. Indian diet is incomplete with some type of bread and roti is the most common type of bread that is made on a daily basis followed by garlic Naan that you get in most Indian restaurants. We use it all the time to dip into curries, like our Brown Lentil Curry, dals, like this Dal Palak, or our Saag Aloo. 

What you’ll need 

You don’t need much for delicious roti and chances are good you might have it on hand. Here is what you’ll need:

• Whole wheat flour - traditionally, it is made with atta flour, which you can find at your local Indian food store
• Water- to bind it together .You may also  use milk or yogurt whey if you prefer
• Oil - we use either olive oil or vegetable oil, but you could use any oil you have on hand. You may also use ghee if you prefer.

How to make it

It won’t take you long to make great tasting Indian flatbread nearly every time. To make it:

Step 1.  Kneading the dough

Start by placing your flour in the bowl of a stand mixer. Be sure to place the dough hook attachment on your mixer. 

Add a small amount of cool water and turn on the mixer on low. As the dough hook spins, slowly pour the remaining water into the bowl. 

Once the dough comes together, pour in the oil and knead with the dough hook for about one minute.

Step 2 - Resting the dough

Remove the dough and form a ball out of it. Place the dough ball on a flat surface and use a knife to cut into 12 equal pieces.

Use your hands to roll each piece into a small ball. Cover the balls with a paper or cloth towel and allow it to rest for 10 minutes. 

Step 3 - Rolling the dough - Roti

Once the balls have rested, roll each one in flour and then roll each ball into a flat, even disc. Make sure you make the dough a consistent thickness throughout. Do not press very hard while rolling. Try to use minimum dry flour while rolling.

Step 4 - Cooking the rolled roti dough

Heat your pan or skillet over medium-low heat. Allow the pan to get hot throughout before adding the first disc. 

Cook on one side for a few minutes or until the dough starts to bubble. Carefully flip the dough using either tongs or a spatula. As the second side cooks, you can gently push on air pockets that form to help the air get to all parts of the bread. 

Once the bread has puffed up throughout, remove from heat and brush some ghee or oil and  Serve the roti. You can even store the roti  it in a  Tortilla warmer container

Is roti vegan?

Yes, it is a vegan bread. It only contains water, flour, and oil. If you choose to make it or top it with ghee, though, it is no longer vegan.

Is it gluten free?

No, our recipe uses whole wheat flour and traditional Indian flatbread uses atta, which is another type of wheat flour.

What flour is best for this recipe?

We use whole wheat flour for our chapati. Traditionally, it is made with atta flour, which you should be able to find easily at your local Indian food store. You may also be able to find it at your local grocery store or online if you are interested in trying it.

Why don't my Roti puff up when cooking?

Roti may not puff up if they are too thick or are cooked on a low temperature. Aim to roll out thin, and cook over medium heat. Watch us make the roti - chapati  recipe to see how!

Tips and tricks

• We use a stand mixer with a dough hook to make kneading the dough much easier. You can knead the dough by hand if you prefer or don’t have a stand mixer. 
• The trick when working with dough is not only in the right amount of ingredients, but also in kneading . Relaxing the gluten helps make the dough pliable and produces  softer  rotis.
• When you roll the dough, make sure it is the same thickness throughout. If it is thicker in some parts and thinner in others, it won’t puff up nicely when cooked.
• Make sure your pan is hot before adding the rolled dough. This will help make sure it cooks evenly.
•  Don’t over cook the Roti  or they will be tough.
• To add flavor and also to keep them soft, brush them with ghee or oil once cooked.

What should I serve Indian flatbread with?

You can serve this flatbread with any recipe that has a gravy or curry. Some of our favorite recipes to serve this with include:

• Rajma
• Dal Makhani
• Malai Kofta
• Palak Paneer

How do you store the flatbread?

Roti stores best in an airtight container . The Roti stay soft and fresh outside for upto 24 hours .You can store it for about 5 days on the counter. It is a great side to send along with your family when they go to work or school and they have a warm curry to eat.

Can I freeze it?

Yes! You can freeze the recipe for up to 6 months. To freeze it, allow it to cool completely. Place the bread in a freezer safe bag and use a sheet of wax paper to separate the pieces. When you are ready to serve or eat the bread, allow it thaw in the refrigerator overnight. Once it has thawed, you can warm it in the oven set on 200 or warm it in a  Microwave for 10-12 seconds and serve.

Tag us!

If you make this recipe, Don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind 

Continue to Content

Homemade Roti Chapati Recipe

Yield: 12

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Roti is a tender, essential  Indian flatbread recipe that uses only 3 ingredients. Our surefire method for making roti yields delicious perfectly puffed bread. You’ll love serving this with curries and dunking into our delicious Dal tadka. For best results, check out all the tips and tricks below to make great tasting, perfectly puffed bread each time.

Print

Ingredients

• 2 cups Atta / whole wheat flour
• 1/2 cup additional Atta / whole wheat flour for rolling and dusting
• 1-1/4 cup water
• 1 teaspoon oil or ghee

Instructions

Making the Dough

1. In the mixer bowl of your kitchen aid, add whole wheat flour
2. Attach the dough hook attachment to the kitchen aid
3. Lock the hook knob and start the mixer at speed 2
4. Pour all the water slowly and keep alternating between speed 2 and speed 4 as the dough starts forming.
5. Once the dough is formed, add oil to the dough and let it knead at speed 1 for one minute
6. Once the dough is ready, divide the dough into 12 equal parts and roll to make dough balls.
7. Cover it with a cloth and rest it for 10 minutes.
8. Your Dough is ready to make roti’s / chapatis

Rolling the Roti / Chapati

1. Set aside the additional flour in a bowl to use it for rolling and dusting
2. Work on one dough ball at a time
3. Roll the ball in the dry flour and shake off the excess flour.
4. Lightly flour the work surface to use for rolling the roti.
5. Place the dough on the work surface and flatten with your palm.
6. Use a lightly floured rolling pin and roll out the dough to around 1/6- 1/8-inch-thick round roti with a diameter of around 6 to 7 inches.
7. Apply flour to the dough as you feel necessary while rolling the roti.
8. Repeat the process for the remaining dough balls
9. Keep the rounds covered while working on the balls one a time

Making the Roti

1. Put a tava/ skillet on the stove and let it pre-heat medium- low heat
2. Dust excess flour from the rolled roti
3. Place it in the center of the hot tawa
4. Wait for 10- 15 seconds till you see bubbles on the surface.
5. Once the bubbles form, flip the roti
6. After 20-25 seconds you will see bubbles on the other side
7. Use a pair of tongs to flip it again and transfer the roti to an open flame.
8. You will see the roti puff up slowly.
9. Flip again to cook the other side and remove from the heat and place it in hot case.
10. Repeat it with rest of the rolled dough.

Making Roti/Chapati and puffing it on a open flame

here's how you can make roti - chapati on tawa and putting it directly on flame to puff.

After instruction number 6

Remove the roti from the tawa using a tong and place it directly on flame with the first side (which is little less cooked) directly on the flame. It will puff up like a balloon remove it from the flame with the help on a tong.

Notes

• We use a stand mixer with a dough hook to make kneading the dough much easier. You can knead the dough by hand if you prefer or don’t have a stand mixer. 
• The trick when working with dough is not only in the right amount of ingredients, but also in kneading . Relaxing the gluten helps make the dough pliable and produces  softer  rotis.
• When you roll the dough, make sure it is the same thickness throughout. If it is thicker in some parts and thinner in others, it won’t puff up nicely when cooked.
• Make sure your pan is hot before adding the rolled dough. This will help make sure it cooks evenly.
•  Don’t over cook the Roti  or they will be tough.
• To add flavor and also to keep them soft, brush them with ghee or oil once cooked.

Follow us for more delicious Recipes !

Did you make recipe? don’t forget to come back and leave your feedback and star rating.