Roti, Chapati (Flat Indian Bread)
March 21st, 2007 filed under BreadsRoti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
Makes 8 Rotis.
Ingredients:
- 1 cup whole-wheat flour
- 1/4 teaspoon salt
- 1/2 cup lukewarm water (Use more as needed)
- 2 teaspoons butter or ghee
- 1/4 cup whole-wheat flour for rolling
Method
In a bowl, mix the flour, salt and water. Add more water if the dough is too hard. Knead the dough well to make a medium soft dough. The dough should be soft but not stick to your hand. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more before you start rolling.
Divide the dough into 8 equal parts. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides and start rolling to a 6-inch diameter circle. If the dough starts sticking, dust it with more flour.
Heat the skillet on medium high heat. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Put the rolled roti on the skillet. You will see the roti puff in different places and change color. Turn the roti over. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti completely puff. Flip the roti again. The roti should have light golden-brown spots on both sides. Butter the heated side of the roti (the side that is facing the skillet).
Make sure to put the rotis in a container with a paper towel covering the bottom. Make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.
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August 21st, 2008 at 4:30 am
Hi there
Thanks so much for a great website for us novices. Could you please tell me how well far in advance I can make these rotis and if I can roll them out and freeze them?
I really think your recipes are quick and easy to follow. Great work!
Thanks
Wasima
South Africa
August 20th, 2008 at 6:18 am
hello madam, i have great interest in all your recipes. I read them and do them and enjoy. I want to know the recipe of sweet puffed roti of toor dal or say puran poli (in gujarat). Can you please help me for this recipe. Thank you.
July 25th, 2008 at 12:30 pm
thanks aunty! You had replied for my request regarding side dishes for rice!
July 20th, 2008 at 10:10 am
I love your videos. You are adorable. You make cooking Indian Cuisine seem easy.
LOVE YA!!!!!!
July 19th, 2008 at 4:10 pm
Hi Sim,
while rolling roti did you use too much dry flour that will prevent puffing and roti will get dry. In begaining try rolling roti little thicker.
July 19th, 2008 at 3:43 pm
Hi Manjula,
I was very happy to discovered your website recently. So far I have tried the potato curry and chapati recipes. Both turned out good.
Thank you and the video makes it a lot easier to learn.
But my chapati did no puff up as much as your when I lightly press on the puffed parts. It did puff up on some parts and when I lightly press on those parts, it did not make the other parts puff up.
Do you know what I am doing wrong? Thanks
Sim
June 23rd, 2008 at 3:53 pm
To Maheen:
Usually my first roti is the test roti. Cook one, depending on whether or not it puffs up, adjust the heat before cooking more.
Also, you have to figure out your own stove. One stove may cook roti well on medium high, while another person’s stove may need to be on high to be equal to the medium high of the first person’s stove.
Keep experimenting with temperature and see if that helps.
June 23rd, 2008 at 2:57 pm
heat shou be on medium high.
June 23rd, 2008 at 11:29 am
Hi Manjula,
I made roti last night, but they did not puffed like your, I have electric oven just like yours, wondering what heating temprature do you set to make roti?
June 22nd, 2008 at 8:53 am
Hi Manjula aunty,
I made rotis using Sujatha aatta and all the rotis came out soft.
Thanks.
June 9th, 2008 at 3:43 am
Hi Manjula,
Thank you for websit you make our family hapy
I all the evening bakeing roti and naan for them
June 7th, 2008 at 2:15 pm
Hi Manjula,
Everyone wanted some! 
I just wanted to thank you for your great recipes! Especially the “Roti, Chapati (Flat Indian Bread)”. My baking class and I made it and it turned out SOO good!
Thanks again,
Raquel
June 6th, 2008 at 8:36 pm
Hello Amie, adding flex seed was good, why roti did not puff, I think dough needed to be more soft and knead the dough little more.
June 6th, 2008 at 6:26 pm
Hi Manjula.. I just wanted to thank you for all your wonderful recipes! I tried this recipe but also added 1/4 cup of milled flaxseed for added health benefits (I also used whole wheat flour) and made the dough (a little extra water was needed). They cooked up fine but did not puff up while cooking. Did I maybe roll them too thin? Do you think the flax seed flour keep them from puffing? They still taste fine but was looking for them to do what yours did. What do you think went wrong?
June 3rd, 2008 at 2:15 pm
Hi Manjula,
how can I make big number of Chapati or Paratha (30 to 40) some hours before guests will come and have them as fresh, hot and good as if they just came out of the pan?
Thanks,
Michael
May 30th, 2008 at 12:03 pm
I use Sujata and Golden temple
May 30th, 2008 at 11:41 am
Hi Manjula,
I am a big fan of your recipes.
Please let me know which brand of wheat flour do you use ?
Is it golden temple / Pillsburry or what ?
Thank You,
May 27th, 2008 at 11:12 am
Folks in the Atlanta, GA area may want to know they can find chapati flour in small quantities at DeKalb Farmers’ Market, sold in plastic tubs alongside all the other flours. This is great for those of us who don’t want to buy a huge sack ! That said, I have made chapatis with King Arthur White Whole Wheat flour, and they have worked well.
May 27th, 2008 at 8:03 am
A hint for all readers, in Indian grocery stores, you can ask for “Atta Flour”. I’ve also had good results with “Sharps Flour”, which is a grade (fineness) that they mill the flour to.
May 24th, 2008 at 10:26 pm
Lee, Rotis become hard because after each individual roti is made, they should be covered immediately so the steam keeps the rotis soft. The reason your rotis may not puff because the dough is not knead enough and may be dough should have been little softer.
May 24th, 2008 at 8:12 pm
hi there manjula
i have tried exactly this way you show but my roti dont puff up at all and when i take them out the pain they are nice but hard like crunchy flat biscuit
what have i done wrong?
May 24th, 2008 at 2:38 pm
Hi Manjula,
First, I love your website and your YouTube videos - thank you for sharing them!
I just tried your roti recipe. I used stone ground (a course grain) whole wheat flour. I think it is too heavy for this recipe as my roti came out very solid and would not puff. Am I correct in thinking you are using a finely ground whole wheat flour? I will try again using a finer whole wheat flour and post my results.
Thank you!!
~Martha
May 12th, 2008 at 5:33 pm
Manjula,
Thank you very much for this recipe — I couldn’t have done it without your very instructional video and I cannot wait to try your naan recipe. If I wanted to make onion or chile naan, when would I add those to the bread?
Also, for rolling the roti, I did it by hand, but next time, I think I’m going to simply use my pasta rolling machine … I will try to remember to let you know the results.
May 8th, 2008 at 8:37 am
so far I have not found any roti maker witch works good.
May 8th, 2008 at 1:01 am
Dear Manjula Aunty:
Do you have any recommendations for a roti maker, that you know works well/does not overheat, etc.
Thanks for your opinion.
Respectfully,
Sona.
May 7th, 2008 at 10:53 pm
Hi Manjula Aunty,
Thanks a lot for posting yummy recipes on your website.
I prepared rotis as per your recipe, and the rotis cme out very good.
But then, I am unable to roll the rotis with the same ease as you do. I agree it is a matter of experience:) But then, I need to press the dough in dry flour atleast thrice, otherwise it starts sticking.
Is there anything wrong with my dough (I mean is it too soft)? Or am I pressing the rotis too hard?
It would be of great help if you could post a detailed video on pressing the rotis, so that I can benefit from the same.
Cheers
Mythili
May 7th, 2008 at 5:07 pm
Thank you for all your wonderful recipes and sharing them with us!
It would be great if there was an option to Print the recipe, or a Print view.
Peace and joy!
May 4th, 2008 at 9:15 pm
Hello Sue, can be few reason, are you covering the roti after making each, may be dough is too hard, need to knea the dough more, skillet is not hot enough. these are some reason I can think.
May 4th, 2008 at 8:28 pm
Manjula, I believe I am following the recipe but my rotis don’t puff up and they come out very crispy…like crackers…what am I doing wrong?
April 27th, 2008 at 8:00 pm
sounds very interesting but I have never heard this before.
April 27th, 2008 at 6:58 pm
Loved your video and recipe… can’t wait to try it. I just got back from Trinidad where my mother in law made roti and used a microwave to puff it up. Wish I had the complete recipe but I will let you know when she visits me in the Bronx. Are you familiar with this way of puffing the roti?
April 17th, 2008 at 11:52 am
Would chapatis come out well with all-purpose flour??
I’m not sure I can find whole wheat flour in South America =(
Thanks
April 15th, 2008 at 3:35 am
Dear Manjula.
I think you should make a cook book.
Where did you learn all your skills?
You are so talented.
Thanks
x
April 15th, 2008 at 3:34 am
What a legend.
April 12th, 2008 at 10:37 am
Thank you very much Manjula!
Learning how to cook Inidan food add an another layer of the understanding different culture and people who broaden my perspectives. Please keep posting your video!
By the way, if you are planning to visit Tampa, FL. Please be my guest.
Thanks again.
Adrian
April 3rd, 2008 at 9:51 am
Hello Adrian, you can use the whole wheat flour you buy from any grocery store. It will be darker in color and will be little more coarse but roti will be good another thing you have to be careful just make the dough 10 to 15 minutes before you will make roti othwise dough will start changing the color.
April 3rd, 2008 at 9:19 am
Dear Manjula,
I am curious to know that regular wheat flour from any grocery stores can be used as a substitute. I went to an Indian grocery store to buy whole wheat flour named “golden temple(?)”, it was little bit out of my price range(about $10).
Thank you very much!
Adrian
March 31st, 2008 at 1:14 pm
Roti should be little thicker then Papadam. Dough for roti should be soft and well knead. After each roti cover it, roties steam keep the roti soft otherwise they will be dry.
March 30th, 2008 at 10:14 pm
Sadly the video is no more available. Could you please upload again? Is it true that if we keep the dough longer, rotis are more soft?
March 30th, 2008 at 6:00 pm
Hi manjula,
i am so glad that you started a web site i am so happy abt this. I am a regular visitor of your recipies in you tube.
I have few question regarding chapthi
1. how thick the chapathi should be rolled out?
2. after preparing chapathis they get dry out and become hard how can i prevent it and keep it soft for an hour atleast
3. only some of my chapathis blow like a baloon but others dont blow up whats the problem with my preparation.
Please help me out i want to be a good chapathi maker
thanks
janaki
March 29th, 2008 at 4:14 am
Hi Manjula,
Thank you very much for the wonderful recipes! The Indian kitchen is very popular in Belgium, we looove it!
March 27th, 2008 at 8:02 am
can be 2 reason, dough is too hard or you need to knead the dough more so dough is smooth.
March 27th, 2008 at 6:41 am
woW. it’s dat easy. i’m going to start doing it myself. i love this stuff with curry or sardines dats how we serve it in malaysia…. oil less and gr8 for diet. i’m loving it
March 27th, 2008 at 4:34 am
Dear Manjula ,
First of all i want to say you have a very nice site were people can learn much from the indian cithen , but i have a qustion , i alway’s try to make chapati but from the moment i put it in the fire there are no bubbels coming on the chapati so it don’t go as a balloon like in the movie you show on this site , what i do wrong , i have also a special chapati pan one that i bring with me from india but in that one its also not working..
The flour that i use is weat flour i by that one here in Belgium in a indian shop but the different on my flour is more brown and yours look very white..
Please can you help me..
Best regards
Steven