Chappati or Roti Recipe

Here is the recipe for the most basic Roti or Chappati. If you want, you can make the dough in advance and keep it in the refrigerator for 3 days. However for the best Rotis, it is advisable to knead the dough just 30 minutes before you make the Roti.

Ingredients:(makes 10 Rotis)

  • 250 grams Whole Wheat Flour
  • 1 tbsp Oil or Ghee
  • 1 teaspoon salt
  • Water to knead the dough
  • More Whole Wheat Flour (for dusting the Rotis when rolling)

In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt. Now add water, a little at a time and knead the flour to make a stiff dough. For best results, cover the dough with cloth and leave it for 30 minutes.
Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a separate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour.
Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. If you do not get it round the first time, then you are learning right – just like everyone else, nothing to worry !
If the dough gets stuck to the rolling pin while rolling, dust it with more flour.

Cooking/Roasting the Chappati or Roti:
Now heat a Tava, reduce the heat to medium and flip the rolled out Roti on the tava. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the tava so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds.
Ideally, you should remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.
Serve Rotis hot with any hot vegetable or curry. You can brush the Roti with a little hot Ghee or Oil for an authentic taste.