Products
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.
Makes 8 Rotis.
Ingredients:
- 1 cup whole-wheat flour
- 1/4 teaspoon salt
- 1/2 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 6-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.
- Tip: make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.
- 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.
Dear Manjula,
I really appreciate your videos for so many reasons
I was not taught these recipes growing up. I found myself yearning to become closer to Desi culture as I grew older due to the lack of it during my younger years, learning these recipes helps me to become closer to it. I thank you!!!!! Please continue to share your talents with us.
Best,
Kaleena
Hello Manjula ji,
It’s great to see your excellent recipes. I get time to cook only once in a months time. Please let me know how can I reserve cooked parathas and rotis for at least thirty days.
Regards,
Dr. Sudha Madan
You are the best. I make Chapatis a lot and I am going to try your recipe. Thanks for posting and for your guidance.
Hi Manjula,
I am living in germany. My daugther visited me during chrismas and her gift for me were all your wunderfull spices, she cooked your recipes ..and at the end I got a virus named “Manjula *g*!
Now I`m learning from you every day and night. You are very sympathic and it is a pleasure for me to learn delicious recipes from you. Thank you very much for this.
But do me a pleasure..just smile a little bit in your next video; just for me, will you please?
A big hug and alle the best for you in 2010!
Ingarie
I have been trying to make rotis for a good while and you make it seem so peaceful and easy. After watching your video and after trying several times, I finally accomplished a roti! Thank you for your videos. I love them!
Rachel
Dear Manjula Im Brazilian girl trying to make Indian Receips, but sometimes its so hard to find in Brazil some ingredients,
I have one doubt in Samosa, its really necessary to use Semolina Flour?
Thank you so much!
Hello Erica,
Do without semolina
thanks a lot for the correct amount of the ingredients because it was always confusing for me..until the making of these rotis i think i am pretty good but the softness of the rotis is still an un answered question..how to correct that deedi…please help
Hi Aunty
Im jus cooking for abt 6 mnths. Oly after seeing ur videos i got the confidence to try out chappati. But my first rial s a flop. I culd nt understand wat might ve gone wrong. Its not puffing up. May be im rolling it tooo thin??? I need ur help here. Also it ll b great if u guide me in choosing chappati flour. Thnak u soo much
Hi Sathya,
Knead the dough more and dough should be soft.
hi manjula, i’m making this right now.
my dough is resting and then i will make it! thank you for posting all my favourite indian recipes.
Hi Manjula ji,
Your recipe has been very helpful for me, but I need to know that one cup makes 8 rotis.. what should be the size of each ball approx… my chapatis puff up but are a bit thick.. maybe i take more dough in each ball.. kindly guide..
Hi Melanie,
Thickness and size of the roti you can determine it is a personal choice.