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Indian Chapati Recipe

Roti


  • Author: Hina K Batra
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 rotis 1x

Description

Roti, Chapati, or Phulka is a circular flatbread, prepared mainly with ground whole wheat flour (atta) and water,  especially in the Northern parts of India. It is usually served with curries, or with a thick dal or with stir fried vegetables. Learn how to make soft rotis that remain much longer soft even when cold.


Scale

Ingredients

  • 200 grams whole wheat flour (atta) plus for dust the rotis
  • Salt to taste (If needed)

  • Hot water as required

  • 1 teaspoon ghee + for serving (optional)


Instructions

  • In a large bowl, take the whole wheat flour, salt to taste (if needed).
  • Start adding hot water little by little to knead the dough.
  • Continue kneading with your hands and bring the dough together.
  • Then dip your knuckles in water and fold the dough with your palms to make a soft dough.
  • Knead it well until the dough is smooth and crackle free.
  • Apply ghee on it and knead it once again to make the dough less sticky.
  • Cover the dough with a clean kitchen cloth and let it rest for 10 minutes.
  • Once the dough is rested, knead it again for a minute.
  • Then, divide the dough into equal portions and make small roundels.
  • Take one portion of the dough and press gently between the palms to flatten it slightly.
  • Keep covering the other balls to prevent them from drying.
  • Now, sprinkle some dry flour on the rolling board and roll a ball by rotating evenly to get a flat round circle.
  • Dust off excess flour from the rolled roti .
  •  Heat an iron tawa (griddle) on medium-high flame.
  • Once the tawa is hot enough, place the roti on it.
  • Cook for 15-30 seconds until the roti have light brown spots and little less cooked.
  • Flip and cook the other side for another 3-5 seconds till the roti has cooked enough. 
  •  Now, use a tong and remove the roti from the tawa.
  • Place little less cooked side of roti directly on the flame. 
  • The roti will start to puff.
  • Turn and cook the other side on flame as well. The roti will puff more.
  • Make all the roti/phulka similarly.
  • Apply some ghee on top (optional).
  • Serve hot.

Notes

  • Hot water helps to make rotis soft without making them hard or chewy, and thus rotis stay soft much longer.
  • While kneading the dough, you feel hard/tight, add little water and knead again and if it feels too sticky/soft, add some dry flour and bring the dough well.
  • If you feel difficulty rolling the roti anytime and the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
  • Applying ghee or oil to the dough is optional. It makes the roti or chapati soft for longer. 
  • Make sure the tawa is hot enough before you place the roti on the tawa.
  • You need lots of practice for making roti. So be patient and keep practising.
  • Category: Roti
  • Cuisine: Indian

Keywords: Indian whole wheat Roti Recipe, Easy tawa Roti, How to make Soft Rotis, Phulka Recipe