Soft Indian Roti Recipe (Step By Step Guide)
Roti or Chapati is everyday indian flatbread made with 2 main ingredients - atta flour and water. Learn how to make soft, puffed rotis at home with this step-by-step guide for kneading, rolling, and cooking perfect Indian flatbreads every time.
Equipment
- Rolling stone (chakla) or any flat and sturdy rolling surface
- Rolling Pin to roll the rotis
- Iron Tawa or Any heavy flat pan to cook the roti
- Tongs Needed for flipping roti while cooking
Ingredients
- 2 cup(280g) atta (durum whole wheat flour) + ⅓ cup for dusting
- 1 cup(~190ml) luke warm water or as needed to knead a soft dough
Optional Ingredients
- ½ tablespoon any neutral oil (to smear the dough when it rests)
- Ghee or butter quantity as desired, optional but recommended, for brushing on roti
Instructions
Make The Roti Dough
- Measure the atta flour and place it in a large mixing bowl or parat.
- Gradually pour warm water into the atta. Using your fingers, mix in a circular motion to moisten the flour. As the atta absorbs the water, it will start forming small clumps.
- Continue adding water a little at a time until all the dry flour is wet. Your hands will get messy, but a rough dough will begin to take shape. Check the moisture level by squeezing a handful of dough. It should feel soft and slightly sticky, but not wet. If it feels dry, add a small splash of water and mix again until absorbed.
- Begin kneading using your knuckles. Press the dough down with your knuckles to flatten it, then gather it back together using your palms and fingers. Repeat this motion of flattening and bringing the dough together for 5–7 minutes. Setting a timer helps.
- If the dough starts to feel tight or dry during kneading, lightly sprinkle warm water and continue kneading.In the last 1–2 minutes, use both hands to knead more vigorously until the dough becomes smooth and elastic. This helps develop the gluten. You can also add a few drops of oil at this stage for a smoother texture.
- Shape the dough into a smooth, even ball .Cover the dough with a kitchen towel and let it rest for 15–20 minutes to relax the gluten. You may spread a thin layer of melted ghee or oil on top, but it isn’t necessary if the dough has the right moisture level. The dough will stay moist during resting but can begin to dry out after 20 minutes. If you’re not using it right away, store it in an airtight container and refrigerate.
- When ready to make rotis, remove the dough from the refrigerator and let it sit at room temperature for 10–15 minutes. Cold dough is harder to roll and makes tougher rotis.
- Once the dough is at room temperature, uncover it and divide it into equal portions of about 50–52 grams each. This will yield around 10 rotis.
Roll(Shape) The Roti
- Take each portion of dough and roll it between your palms to form a smooth, round ball. Place ¼ to ⅓ cup dry atta on a plate or shallow dish for dusting.
- Lightly flatten a dough ball and coat it with the loose atta on both sides.et it on a chakla (rolling board) or pastry board and gently press the edges with your fingertips to slightly flatten it.
- Using a rolling pin, begin rolling the dough into a flat circle. Dust with dry flour as needed to prevent sticking. You may need more flour at first, but as you gain practice, rolling will become easier.
- Focus on maintaining an even thickness rather than a perfect round shape—uneven edges won’t affect the taste. Rotate the dough about 90 degrees every few rolls to help form a circular shape. Roll until the roti measures roughly 7 to 8 inches in diameter.
Cook The Roti
- Place a tawa (I use 12 inch cast iron griddle) on high heat to preheat. Keep a container or roti dabba lined with a kitchen towel nearby to store cooked rotis.To check if the tawa is hot enough, sprinkle a pinch of dry flour on it. If the flour darkens immediately, the tawa is ready. Wipe off the flour before placing the roti.
- Shake off any excess drt flour from the rolled roti and place it gently on the hot tawa. Let it cook for about 20–25 seconds, depending on thickness. You’ll see the surface start to change color, look slightly dry, and develop small bubbles—this means it’s about 25% cooked.
- Flip the roti using kitchen tongs and cook the other side for 15–20 seconds. A few brown spots may appear, but avoid overcooking, as it can make the roti dry. If you’re making rotis ahead of time, cook them lightly so they remain soft later.
- For the second flip, lift the roti with tongs and place it directly on a high open flame, with the first side facing the flame. Gently press the center and edges with the tongs to help it puff. If small tears form on edges, press gently near them to help the roti puff evenly. Let it cook for about 8–10 seconds until lightly charred.
- Flip once more to let the second side puff and cook for a few more seconds. Your roti should now be soft, slightly charred, and ready to serve.
- Brush ghee on the hot rotis and serve right away or store then wrapped in a kitchen towel. I line the kitchen towel with a small piece of paper towel, this helps in preventing them from getting soggy.
Notes
- Roll the dough as evenly as possible.This helps in puffing up the rotis.
- Store the leftover dough in the refrigerator for not more than 1-2 days in an air tight container.
- If you are storing rotis to serve a little later, don't let it char too much else it will dry up. At the same time, some people like crispy and chewy rotis, so you can char them to liking.
Nutrition
Calories: 77kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 1mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 7mgIron: 1mg
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