Roti or chapati Recipe
Indian · Bread · 25 min total
A soft, whole-wheat flatbread from the Indian subcontinent, perfect for scooping up curries and vegetables.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 1 tablespoon oil or ghee
- 3/4 cup warm water (adjust as needed)
- extra flour for dusting
Instructions
- In a large bowl, mix whole wheat flour and salt. Add oil and rub into flour.
- Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 15 minutes.
- Divide dough into 8 equal balls. Dust with flour and roll each into a 6-inch circle.
- Heat a tawa or non-stick skillet over medium-high heat. Cook each roti for 30-45 seconds until bubbles appear, then flip.
- Cook the second side for 30 seconds, then press gently with a spatula to puff. Flip again and cook briefly until golden spots appear.
- Remove and keep warm in a cloth-lined basket. Repeat with remaining dough.
Tips
- Resting the dough makes rotis softer.
- To puff rotis, press gently with a clean cloth while on heat.
- Rotis are best served fresh, but can be stored in an airtight container for a day.
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