Roti Recipe - How to Make Roti/Chapati

A roti is a type of Indian flatbread made using whole wheat flour and water. This easy Indian flatbread recipe is a must-try.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-soft-roti-phulka-recipe-chapati-video-recipe/

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RECIPE INGREDIENTS

» Ingredients For Roti Recipe:

• 2 cups whole wheat flour
• 1/2 cup warm water or more if needed
• 1/8 teaspoon salt (optional)
• A few drops of oil (optional)
• 2-3 teaspoons of ghee for brushing

RECIPE INSTRUCTIONS

» Make Roti Dough:

1. In a large mixing bowl, add whole wheat flour and salt and mix thoroughly.
2. Add enough warm water and start mixing and knead to make a smooth dough.
3. Knead the dough with your fist and knuckles till it is soft. Roti dough should be really smooth and elastic. Kneading would take about 10 minutes. (You can also knead the dough in a food processor).
4. Smear a little oil over the dough.
5. Cover the dough with a kitchen towel and set aside for 30 minutes.
6. Once the dough has rested for 30 minutes, knead it again for a few seconds.
7. Divide the dough into 11-12 pieces and roll them between the palms to make lemon-sized balls.

» Roll Roti:

1. Dip one dough ball into some dry flour and flatten it.
2. Using a rolling pin, roll it with light hands into a thin flat circle of about 6-7? diameter.
3. Roll all the rotis the same way. Keep them covered.

» Cook Roti on the Flame:

1. Heat a tawa/pan.
2. Once the pan is hot, put the rolled roti (dough circle) on it.
3. When you see bubbles forming, flip it and cook on the other side for a few seconds or until you see brown spots.
4. Hold roti with a tong and place it directly on the flame.
5. At this point, your roti should start to puff. Flip it and cook on the other side too.
6. Brush cooked roti with ghee and serve hot with curry, or dal. If using later, then keep it aside covered with a muslin cloth.

» Cook Roti on the induction and electric stove:

1. Heat a tawa/pan.
2. Once the pan is hot, put the rolled roti on it.
3. When you see bubbles forming, flip it and cook on the other side for a few seconds or until you see brown spots.
4. Put a roti stand directly on the induction/electric.
5. Hold roti with a tong and place it directly on the flame. At this point, your roti should start to puff. Flip it and cook on the other side too.
6. Brush cooked roti with ghee and serve hot with curry, or keep it aside covered with a muslin cloth.

» Cook Roti on a pan:

1. Heat a tawa or a pan over medium heat.
2. Once the pan is hot, put the rolled dough circle (roti) on it.
3. When you see bubbles forming, flip it and cook on the other side for a few seconds or until you see brown spots.
4. Now lightly press down with the back of a spatula. This pressing will help the roti to puff up.
5. At this stage, your roti should start puffing. Keep pressing lightly till the entire roti is puffed. Flip it and cook from the other side too.
6. Brush cooked roti with ghee and serve hot with sabji, and dal, or keep it aside covered with a muslin cloth.

RECIPE NOTES

1. I like to apply some oil or ghee to the dough. This step ensures that the rotis stay soft even after cooling down. To make them even softer, apply ghee or butter when they are hot.