Roti, also known as chapati, is a staple flatbread in many South Asian households. Soft, warm, and wholesome, it pairs perfectly with curries, vegetables, and lentils. Making roti at home is simple and requires just a few ingredients, along with a bit of practice.
Ingredients You Need
2 cups whole wheat flour (atta)
½ teaspoon salt (optional)
¾ cup water (adjust as needed)
1 teaspoon oil or ghee (optional, for softer roti)
Step 1: Preparing the Dough
In a large mixing bowl, add the whole wheat flour and salt.
Gradually pour in water while mixing with your fingers or a spoon.
Knead the dough for 8–10 minutes until smooth and pliable. If it’s sticky, add a little more flour; if it’s dry, sprinkle a bit more water.
Cover the dough with a damp cloth and let it rest for 20–30 minutes. This helps the gluten relax, making the roti softer.
Step 2: Rolling the Roti
Divide the dough into small, equal portions (about the size of a golf ball).
Lightly flour your rolling surface and rolling pin.
Roll each dough ball into a thin, round disc about 6–8 inches in diameter. Try to keep it even, but don’t worry if it’s not perfectly circular—it will still taste great.
Step 3: Cooking the Roti
Heat a flat skillet or tawa over medium-high heat until hot.
Place the rolled roti on the skillet. Cook for 30–40 seconds, or until bubbles start to appear.
Flip and cook the other side for another 30–40 seconds.
Flip once more and gently press the roti with a spatula or cloth to help it puff up.
Remove and keep warm in a covered container or wrap in a clean kitchen towel.
Tips for Perfect Roti
Use warm water while kneading for softer roti.
Resting the dough is key to achieving elasticity.
Practice rolling evenly to ensure uniform cooking.
Roti is best enjoyed fresh and hot, served with curries, vegetables, or even a smear of butter. With a bit of practice, you’ll be making soft, delicious rotis in no time.