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.
Wow. This is beautiful. Never thought there is so much beauty to making a roti!
Thank you……
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Dear aunty,
I love your north Indian curries a lot.
Even I love having tandoor roti, whenever i want to prepare it i used to bake it on wired pan (papad ka tava) but it will not be like tandoor roti it will be like pulkas. So could you guide me where can i get the stone. Or do you know any other alternate.
While preparing tandoor roti you mentioned to use the pesai stone. Where shall we get this stone??
thankyou – my hard to please kids really enjoyed this recipe
Dear Aunty:
please help. i’ve viewed your video on making chapati many times and you make it look so very easy. but each time i try it out, my dough turns out sticky, and then i end up adding extra flour which makes it hard. Help! what am i doing wrong???
thanks very much Aunty!
Karen,
Try adding water little at a time use the water measurement just a guide line then oil the palms before kneading the dough.
I love your videos — thanks so much for sharing this recipe!
Manjula Aunty,
I really appreciate your beautiful website. I love you for your simplicity and the delicious recipes that you share. I am a pretty good cook, but when it comes to roti I don’t know what goes wrong. I am not sure what I am doing wrong. Can you tell me what is the secret to soft rotis?
[...] Roti Recipe & Video [...]
Thanks for this fantastic website. My teenage son is a vegetarian and next year he is going on a trip to India (we live in Australia) where he will have to shop and cook for himself. I’m trying to learn to cook vegetarian Indian cooking so that I can teach him before he goes. I bought a cookbook from Amazon.com, but found all the ingredient bewildering and there were no pictures to show that I was on track. So I was thrilled to try your roti recipe and find it all worked just like in your video! Thanks so much. I’m looking forward to trying other recipe too.
hello aunty,
can u tell me how to preserve chapathi for a week.
my plan is to make excess chapathi on weekend,so that on weekdays whn i come home after work,just heat chappati n eat.
How can i preserve roti for 5 days?