Roti, Chapati (Flat Indian Bread)
March 21st, 2007 filed under Breads
Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
Recipe will makes 4 Rotis.
Ingredients
- 1/2 cup whole-wheat flour
- 1/8 teaspoon salt
- 1/4 cup lukewarm water (Use more as needed)
Also needed
- 2 teaspoons ghee (clear butter)
- 1/4 cup whole-wheat flour for rolling
Method
- Mix flour, salt and water togather to make a soft dough (add more water as needed).
- Knead the dough on a lightly greased surface to make the dough smooth and pliable.
- Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
- Divide the dough into 8 equal parts.
- Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
- Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
- Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
- Place the roti over skillet.
- After roti start changing color and start puffing in different places flip 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 puff.
- Flip the roti again. The roti should have light golden-brown spots on both sides.
- Butter the roti, the side that is facing the skillet.
- Keep the rotis in a container with a paper towel covering the bottem.
- Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.
Hi Aunty,
I used to eat frozen chapati but I decided to buy chapati flour to save money although it is a little time consuming(for an inexperienced person like me). I made my first chapati, but it didn’t come out as expected. It was dry, yellow in color and had no brown spots.I dont know why this is.Please let me know if you have any idea.I would very much appreciate it.Thank you!!
Hello,
Where did you get your tavi and on what heat setting have you kept your electric stove? I am used to gas stove but will soon be moving and using electric any tips on using electric stove?
On what heat setting should I keep it on if i need to make rice which have seperate grains rather than sticky grains.
Thank you very much for being so kind sharing this great recipe with us
manjula auntys way of teaching is just beyond words to express THANKYOU from the bottam of my heart for such good recipe teaching
Hello Manjula,
I just discoverd your recipes.
I tried out to make some rotis yesterday. It turned out to be a flop :
very dry, non puffy..
I used a brown flour for chapati…
what’s wrong?
Thanks for your answer.
I’m with Soraya. My rotis didn’t turn out well either. I used “stone ground” whole wheat flour, which looked browner and coarser than the flour Manjual used in the video. Maybe that was my mistake.
the same happened to me
Dear manjula aunty can you please tell me that where can we buy the glass dishes like you have ? thanks for your wonderful recipe.
If you’re talking about the large glass dishes then pretty much anywhere! If you mean the smaller ones she uses for spices, I’ve picked up those 3 for a $1 at the local dollar store (Dollarama, in this case).
Hi,
Is the flour self rising? What kid of flour can I use if I cant get roti flour. Love the video.
You can make it with any type of flour, but depending on the type of flour, you may need less or more water is the only major difference. Whole wheat flours need more water than standard flour, so you need to know when to stop based on the consistency of the dough. Just like you have to make adjustments to the water based on your altitude.
I have the same question as Yan, can you tell me the recipe to make this wonderful Roti using white flour instead of whole wheat please?
hi Manjula,
thank you so much for the recipes, so i wonder if is possible that i don’t use the whole-wheat flour but i use the strong flour or soft flour or even plaint flour? thanks ^^