Description
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.
Ingredients
Units
Scale
- 2 cups Atta / whole wheat flour
- 1/2 cup additional Atta / whole wheat flour for rolling and dusting
- 1-1/4 cup water
- 1 tsp oil or ghee
Instructions
Making the Dough
- In the mixer bowl of your kitchen aid, add whole wheat flour
- Attach the dough hook attachment to the kitchen aid
- Lock the hook knob and start the mixer at speed 2
- Pour all the water slowly and keep alternating between speed 2 and speed 4 as the dough starts forming.
- Once the dough is formed, add oil to the dough and let it knead at speed 1 for one minute
- Once the dough is ready, divide the dough into 12 equal parts and roll to make dough balls.
- Cover it with a cloth and rest it for 10 minutes.
- Your Dough is ready to make roti’s / chapatis
Rolling the Roti / Chapati
- Set aside the additional flour in a bowl to use it for rolling and dusting
- Work on one dough ball at a time
- Roll the ball in the dry flour and shake off the excess flour.
- Lightly flour the work surface to use for rolling the roti.
- Place the dough on the work surface and flatten with your palm.
- 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.
- Apply flour to the dough as you feel necessary while rolling the roti.
- Repeat the process for the remaining dough balls
- Keep the rounds covered while working on the balls one a time
Making the Roti
- Put a tava/ skillet on the stove and let it pre-heat medium- low heat
- Dust excess flour from the rolled roti
- Place it in the center of the hot tawa
- Wait for 10- 15 seconds till you see bubbles on the surface.
- Once the bubbles form, flip the roti
- After 20-25 seconds you will see bubbles on the other side
- Use a pair of tongs to flip it again and transfer the roti to an open flame.
- You will see the roti puff up slowly.
- Flip again to cook the other side and remove from the heat and place it in hot case.
- 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cuisine: Indian