How to make roti / chapati / poli (Layered roti)

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🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is lower in saturated fat.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutrition while all-purpose is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein.

Take whole wheat flour into a deep bowl.

Add 2 teaspoons of oil and salt to taste, then mix all dry ingredients together by hand.

Gradually add warm water, mixing until the dough is soft but not too thin or stiff.

Cover the dough and let it rest for 30 minutes.

After resting, knead the dough for about a minute to make it soft.

Take a small ball of dough, about the size of a golf ball.

Coat the ball in dry flour and roll it into an oval shape.

Apply 3-4 drops of oil over the rolled dough and sprinkle with dry flour.

Press the dough and fold it over, then roll it out again into a regular chapati shape.

Heat a skillet over medium to high heat and place the rolled roti on it.

Cook until small bubbles appear, then flip it to the other side.

Apply oil on both sides while cooking and ensure it gets nice golden spots.

For the two-layer roti, take another small ball of dough and roll it like before.

Apply oil and sprinkle dry flour, then fold it and roll it out again into a circular shape.

Roast the two-layer roti in the same way, flipping it when bubbles appear and applying oil as needed.

Ensure the edges are roasted and the roti is fluffy and soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens