Roti (Chapati)

🧂 Ingredients

• 300 g Whole wheat flour (atta)(Atta is finely ground whole wheat flour, essential for authentic roti.)
• 180 ml Lukewarm water(Adjust amount as needed; the dough should be soft and pliable.)
• 1/2 tsp Salt
• for brushing Ghee or oil(Optional, for brushing on cooked rotis.)

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the whole wheat flour and salt. Gradually add the lukewarm water, mixing with your fingertips until a shaggy dough forms. Begin to knead the dough in the bowl for about 8-10 minutes. The dough should transform from rough and shaggy to smooth, soft, and pliable. It should feel slightly tacky but not stick excessively to your hands. Add a teaspoon of water or flour if it's too dry or sticky, respectively.

   ⏱️ 10 minutes
2. 2

   Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in softer rotis.

   ⏱️ 20 minutes
3. 3

   Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin, even circle, approximately 6-7 inches in diameter. Aim for uniform thickness to ensure even cooking. Dust with a little flour if it starts to stick, but avoid using too much.

   ⏱️ 10 minutes
4. 4

   Heat a flat griddle or cast-iron skillet (tawa) over medium-high heat. Once the tawa is hot (a drop of water should sizzle and evaporate instantly), place one rolled roti onto it. Cook for about 30-60 seconds, until small bubbles start to appear on the surface and the underside has light brown spots. Flip the roti using tongs.

   ⏱️ 1 minute
5. 5

   Cook the second side for about 60-90 seconds, until it develops more brown spots. Now, using tongs, carefully lift the roti and place it directly over a medium flame on your gas stove (or use the broiler if you have an electric stove). The roti should puff up like a balloon within seconds. Rotate it gently to ensure even puffing. If you don't have a direct flame, you can press the edges of the roti gently with a clean cloth or spatula on the hot tawa; it should still puff up.

   ⏱️ 1 minute
6. 6

   Once puffed, remove the roti from the flame and place it on a plate. Brush lightly with ghee or oil, if desired. Repeat the cooking process with the remaining dough balls.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The dough should be soft, smooth, and pliable, like an earlobe, but not sticky. Adjust water or flour sparingly.
• ✓Resting the dough is crucial for soft rotis. Don't skip this step.
• ✓Roll the rotis to an even thickness for consistent cooking and puffing.
• ✓Ensure the tawa is sufficiently hot before placing the roti. This helps it puff.
• ✓If cooking on a gas stove, the direct flame is the best way to achieve a full puff. If using an electric stove, gentle pressing on the tawa can still achieve puffing.

🔄 Variations

• Phulka: This recipe focuses on making phulka, the puffed version of roti cooked over direct flame.
• Plain Roti: If you prefer not to puff the roti over the flame, simply cook both sides on the tawa until done and slightly golden.
• Masala Roti: Add finely chopped cilantro, mint, or spices like cumin powder to the dough.
• Rumali Roti: Requires a very thin dough and a different cooking technique on a large, inverted kadai.

🥗 Nutrition

Per serving