SOFT Roti/Chapati FOR BEGINNERS | DETAILED GUIDE On How To Make Indian Flatbread

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour adds nutrition, while all-purpose flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

In a large bowl, take 1 ½ cups of atta.

Add ¼ teaspoon of salt and 1 teaspoon of oil to the flour.

Rub the flour and oil together until you get a breadcrumb-like texture.

Add less than 1 cup of boiling hot water to the mixture.

Mix everything with a spoon and let it sit for 10 minutes.

Once comfortable to handle, start kneading the dough.

Keep a bowl of warm water nearby; dip your knuckle in the water and spread out the dough, pressing with your knuckle, then gather it together.

Repeat the process until you have a soft and smooth dough that is not sticky.

If the dough is too sticky, sprinkle more flour; if too stiff, add more water.

Cover the dough with a bowl or wet cloth and let it rest for 20 minutes.

After resting, knead the dough one more time and form into small balls.

Take each portion and rotate between your palms to form a smooth round ball without cracks.

Press each ball gently to flatten it slightly.

Dust the work surface and the ball with flour before rolling it out.

Flatten the ball with your fingers and start rolling it out gently, turning it slightly as you go.

Ensure the thickness is even; it should not be too thin or too thick.

If it sticks to the surface, sprinkle more flour but avoid adding too much flour.

Roll until you achieve the desired thickness, and remove excess flour by flipping the roti between your palms.

Heat a heavy-bottomed pan or skillet (tawa) on medium-high heat.

Test the heat by sprinkling some water; if it disappears quickly, the pan is ready.

Place the roti on the hot tawa and watch for color changes and bubbles.

Flip the roti when you see color changing and bubbles forming.

If the roti browns too quickly, reduce the heat.

Wait for 2 seconds and flip again; gently touch the roti with a spatula to help it puff up.

Keep cooked rotis in a bowl lined with a clean cloth to prevent sogginess.

Optionally smear with ghee or butter after cooking, or use extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens