Roti (Chapati)

Roti / Chapati is an Indian soft flatbread made with wheat flour, water salt, and oil. The roti dough is usually rolled into a circular shape which is cooked in tawa and puffed to soft roti. It is one of the staple food of India and it is typically served for breakfast, lunch, and dinner. And it tastes great with veg korma, chicken korma, tikka masala, paneer masala, salna, and similar dishes.

Course Breakfast, Dinner

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 5

Additional Time 10

Total Time 25

Servings roti

Calories 96

Author Sangeetha Vel

Ingredients

2 cup Wheat Flour
¾ cup Water
2 tbsp Oil
Salt as needed

US Customary - Metric

Instructions

To prepare/knead the dough

In a deep bottom bowl, add wheat flour(atta), oil, salt, and mix everything well
Now pour half a cup of water and gradually start to combine the flour with your hands
Add the remaining quarter cup of water and continue mixing with hands( i used only ¾ cup but it may vary based on the flour and the brand)
Once the flour is combined, start kneading the dough with your knuckles with moderate pressure for at least 5 to 7 minutes or until it turns soft and flexible
Now spread 1 tsp oil on top of the dough and close the bowl with the lid and rest for 15 minutes

To roll the Roti/Chapathi Dough

Now open the lid and the roti dough should be turned super soft. Give it a final knead for 2 to 3 minutes
Divide the dough into 6 equal parts and roll each into a smooth circular ball without any cracks
Dust the ball with dry flour on all the sides and gently flatten it in the middle
Start rolling it with the help of a rolling pin from the middle of the dough and spread evenly in a circular motion to form a 5 to 6-inch diameter roti/phulka(if your dough starts to stick in between rolling feel free to dust with dry flour)
For Chapathi, roll the dough from the middle and apply 1 tsp of oil and fold into a triangular shape and spread evenly using a rolling pin

To cook the Roti in Tawa/griddle

In a tawa/griddle with a medium heat pan, place the rolled roti dough and cook until it starts to bubble up. Make sure you see light brown spots at the bottom side of the roti using a tong
Now remove the roti from the tawa and transfer it to to the phulka stand with the top side facing the bottom (the side which is not cooked yet) and be sure to keep the heat in a medium
The roti will gradually puff up and remove from heat. You could also cook on another side for an even crispier top. Now the roti is ready for you to taste and enjoy
For Chapathi, place the rolled triangular dough in tawa and cook it evenly on both sides until brown spots are seen. Now the chapathi is ready for you to taste and enjoy

To Serve

Serve this delicious soft roti/phulka with stir-fried vegetables, veg kurma, or nonveg sides of your choice

Notes

Always make sure to knead the dough to soft non-sticky consistency. If we press with a finger the impression should fall on the dough
Always make sure to add water gradually while combining the flour which will help to avoid a non-sticky dough
If in case the water gone too much and your dough turned sticky, feel free to add some dry flour and start kneading again to make it soft and pliable
If your dough turned hard then add little water to make it smooth
Roll the dough into a uniform circular shape that is neither too thick nor too thin
Always make sure the tawa/griddle is hot enough before placing the rolled roti dough which helps to achieve a soft roti/chapathi

Serve this tasty and healthy chapathi/roti with veg korma, paneer curry, salna chicken curry, or similar side dishes

Nutrition