How To Make Round, Soft, Puffed Up Roti/Chapati

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is nutritious while all-purpose flour is more affordable.

ghee or oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

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

Add chapati flour to a wide bowl.

Add a bit of oil to the flour and rub it in until you have a sandy texture.

Pour in boiling water, starting with less and adding more as needed based on the flour's absorption.

Use a fork to mix the flour and water together.

Once cool enough, knead the dough with your hands for 2 to 3 minutes until smooth and non-sticky.

If the dough is still sticky, sprinkle in small amounts of flour until it reaches a workable consistency.

Form the dough into a ball, coat it with oil, cover it, and let it rest for 30 minutes.

After resting, divide the dough into pieces weighing 35 grams each, shaping them into balls.

Flatten each ball slightly and cover with a damp towel.

Roll each dough ball on a work surface or rolling board, using light pressure to keep it circular.

Dust with flour as needed to prevent sticking, rolling until each roti is about 16 to 17 cm in diameter.

Heat a pan over just above medium heat until hot.

Place the roti on the hot pan and cook until it changes color and small bubbles appear, about 20 to 25 seconds.

Flip the roti and cook for another 20 to 25 seconds until light brown spots appear.

Flip again when larger bubbles appear, cooking until the roti puffs up, about 20 to 25 seconds.

Gently press the puffed areas to encourage further puffing.

Top with a bit of butter, cover with a cloth, and store in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens