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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.
Namaste Manjula ji,
I love your recipes too! I have visited India several times and miss the authentic cuisine I tasted there. I am so happy to see these genuine recipes.
I have the same problem with getting the rotis to puff. I have tried making these several times. I use chapati flour. I think my rotis come out too hard, but if I make them wetter, they are too sticky to handle. The dough you made looks so silky soft.
What am I doing wrong, please?
Kismet, knead the dough more.
Kincső First bread
http://www.panoramio.com/user/1807930/tags/Chapati
Where do I get this iron pan..??
I tried making the roti……I used Whole wheat flour and I tried the unbleached white whole wheat. I did a 1/2 cup flour, a pinch of salt, and 1/4 luke warm water. Mixed and added oil as you said. I let it sit for 10 mins, and I can not get it to puff out!! Any advice?? Am I using the wrong flour? I’ve tried making the roti 5 different times!!
Dear madam,
i have tried some of your recipes.it is really good and comes out the way you showed.my husband is leaving for france for 2 months.can you suggest some recipes for the 2 months.he will make rice in microwave oven.what should i suppliment him with?
thank you
Just wondering,
you said 1 cup of flour, and half cup of water…
but in the video you used 1 cup of flour, and 1 cup of water… so which is the best way?
Hi Matt,
It was a mistake 1 cup of flour and 1/2 cup of water.
Hello Aunty,
I love your recipes! I just had one question about the roti recipe. On your website it says if you want to make 8 rotis to use 1 c of flour and 1/2 of water, but in your video you make 4 rotis and you say to use 1/2 c of flour and 1/2 c of water…do you mean 1/4 c of water?
Thank you!
Rabia
I have purchased the silpat (silicone mat) to make the roti as you show in this segment but it does not stay in place when I am rolling the roti on it. Any advice?
I’ve not tried with a silpat, but when I have a cutting board that won’t stay still I put a damp kitchen towel under it to keep it steady.
hi manjula ji,
this is priya.. i have tried many of ur recipes at home.. and they came out really well… awesome recipes.. being a south indian, ive tried the north indian dishes and they were so delicious.. but i always have problem wit rotis/ chapathis.. they come out being very hard or become hard after 5 mins.. what kind of atta do u use..? do rotis come out well wit sujata atta..?
I use “chakki ata” by swarna. It has no maida (all purpose flour) so it turns out great.
thanx for the tip shahina.
Hello Aunty ,
Is it possible to roll the chapathis and refrigerate for later use??(just thaw when we are ready to eat??)..Normally i get fluffy chapathis ..Yday i rolled my chapathis for my tiffin box and stored it in the fridge..morning i tried to thaw them ..but it didn’t come out good at all.Any suggestions??Thank you.I love all your recipes.