Roti Chapati Recipe (with Step by Step Photos)
Roti (chapati) is a traditional Indian style round shaped flat bread which is served with vegetable curries and dals in lunch almost every day in most of the Indian homes. It has only 2 ingredients, whole wheat flour (atta) and water but it requires some practice to make it perfect round shape. This recipe shares all the tricks and tips to make the soft rotis and how to keep them softer after cooking.
Roti and chapati both have the same ingredients and are cooked on tawa but there is only one small difference. Roti is first cooked on tawa and then placed directly on the flame to puff it up like a ball while chapati is cooked only on tawa and sometimes little oil is added on both the sides while cooking.
More Roti Paratha Recipes
Preparation Time:5 minutes + 20 minutes resting time
Cooking Time:10 minutes
Serves:2 (6 roti)
| Ingredients: |
| 1 cup Whole Wheat Flour (atta) + 1/2 cup flour for dusting |
| 1/2 cup Water (or as needed) |
| 1 teaspoon Oil |
| Ghee, as needed |
Directions:
Take 1 cup whole wheat flour in a large bowl having wide mouth.- Add water (used approx. 1/2 cup) little by little as needed and keep mixing the dough using hand. Soon the flour starts binding and come together.
- Knead until the dough is soft and pliable. Don’t make the sticky dough. If it is too sticky, sprinkle some dry flour and knead again. If the dough is too hard, add some water and knead again. Drizzle 1 teaspoon oil over it.
- Knead the dough again for a few seconds. Cover the bowl with a plate or a clean napkin and let the dough rest for 20 minutes.
- Knead the dough again for a few seconds.
- Divide it into 6 equal parts and make a round shaped ball from each one. Take each ball and press it between your palms to give a shape like pattie.
- Take approx. 1/2 cup whole wheat flour in a plate or a wide bowl. Take one dough pattie, cover it with dry flour and place it on a rolling board.
- Roll it out into a small 3-4 inch diameter circle and dip it into dry flour as needed to prevent it from sticking while rolling.
- Roll it out into a 3-4 inch diameter thin circle. Apply the pressure gently and evenly while rolling. It takes some practice to make round and thin rotis.
- You can see the thickness of roti in this picture. Don’t worry, if the roti is little thick, it takes some practice to roll thin rotis.
- Heat a tawa over medium flame. When the tava is medium hot, place one rolled roti over it. Within 20-30 seconds, you will see the tiny bubbles appear on top.
- As the bubbles appear, flip the roti. Cook this side for 20-30 seconds or until you see a few brown spots on the bottom surface. You can use a tong to check that.
- Increase the flame to high, remove the tawa from the flame and put the roti directly over high flame using a tong (keep the top side on the flame, the first cooked side). It will puff up within a few seconds. (If it doesn’t puff up, cook it until a few brown spots appear on both the sides.)
- Flip it and cook another side on the direct flame as well.
- When a few brown spots appear on both the sides, remove the roti from flame.
- Apply some ghee on the roti and put it in a chapati casserole to keep it soft.
Tips and Variations:
- Roti didn’t puff up – when the roti is not rolled evenly, it won’t puff up. Make sure to apply the pressure evenly while rolling the rotis to roll evenly.
- How to Make Soft Roti – Always make the soft pliable dough and rest it for at least 20 minutes before making rotis. The softness also depends on the quality of whole wheat flour.
- Bind the dough using warm water or add 1-2 tablespoons plain curd (yogurt) while making the dough to make it even softer.
- Rotis are turning hard after cooking – Always apply some ghee on roti and put it in a covered container (chapati casserole) to maintain the softness.
- How to Pack roti in lunchbox – Cover rotis with an aluminum foil or paper towel before putting in the lunchbox to prevent it from turning soggy.
Taste:Bland and Soft
Serving Ideas: Serve roti with masoor dal and dum aloo in lunch or dinner.