Roti/ Chapati Recipe

For my home cooked Indian meals, I usually serve my main meals alongside either with basmati rice or roti, or both at the same time. 

Basmati rice is basically an aromatic long grain rice which are traditionally from the Indian subcontinent. Some of the rice are even aged for a few years before going out to the market. Aged basmati rice cooks out beautifully where each grains are long and non sticky which makes your rice looks pretty and presentable. Besides, they provides a full bodied flavour too. Therefore I always like to buy basmati rice which had been aged for a minimum 2 years. However aged basmati rice are a little more expensive as compacted to non aged basmati rice.

Meanwhile, roti or also known as chapati in some other places is an unleavened flatbread from the Indian subcontinent. It is usually made using atta flour, salt and water. Atta flour is a finely ground flour made from Indian wheat or durum. Should you not have atta flour at home, sifted wholemeal flour can be used as a substitute as taught by my Indian friend. 

A secret tip to achieving the soft roti is to use hot boiling water instead of cold water to mix the dough. The hot boiling water will breaks down the gluten of the dough and makes a very soft roti. 

Another pointer to look out too in order to achieve the soft roti, is not to overly flour the dough while rolling it out thinly. There will be temptations to add more flour while rolling as the dough may stick lightly to the rolling pin or work surface. Just be a little patient and keep rolling without adding too much flour. It is advisable to just floured lightly once or twice during the rolling process. Or else the excess flour will cause the roti to becomes dry and tough after cooking it. But don’t get me wrong, the dough aren’t suppose to be sticky, sticky. It should be able to comes off from the bowl cleanly after kneading it, and yet maintains a soft dough texture. 

And lastly, not to roll the roti too thin or too thick. The average thickness of the rolled dough should be around 0.2 – 0.3 mm evenly. If the dough is rolled too thinly, it will becomes crusty. Meanwhile, too thick roti will takes longer time to cook and uneven thickness of roti will caused it not being able to puff up properly.

With all the pointers to look out for, are you ready to make some roti yourself now? Without further ado, let’s get down to the recipe now.

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INGREDIENTS 
Makes 8 – 12 pcs

1 cup atta/ wholemeal flour
1/4 tsp salt
Hot boiling water

1. Sift atta/ wholemeal flour and salt to a bowl.

2. Gradually add in hot boiling water bit by bits, and mix well with a spatula.

*As every flour will need different amount of water, therefore no exact measurement of water is being given in the recipe. Start off with about 1/4 cup, and continue with 1 – 2 tbsp along the way as required.

3. Then knead the dough with hand until it comes off clean from the bowl.

*BEWARE! The dough may be still too hot to handle. Therefore, do test the dough with a finger or two to ensure that you do not burn yourself. Or else you can set it aside to cool for about 5 minutes before continuing.

*If you are worried getting yourself burnt, you can also use a stand mixer to mix the dough in replacement of hand.

4. Cover the dough with cling wrap, and set aside to rest for about 30 minutes.

5. Divide the dough into 8 – 12 pcs, depending on your size preference.

6. Lightly flour the work surface and rolling pin.

7. Roll the dough thinly into 0.2 – 0.3mm evenly.

*Do not attempt to over flour while rolling to prevent the roti from being dry and hard. It is recommended to lightly flour it only once or twice during this rolling process.

8. Repeat step 6 and 7 until all the dough are used up. Layer the roti with non stick parchment paper in between to prevent the dough from sticking.

9. Heat up a non stick pan without cooking oil over medium heat. Add in a piece of the roti into the pan. Once the dough starts to puff up slightly, turn the roti immediately.

10. The roti will start to puff up slowly. Once all are puffed up, remove immediately.

*If your roti does not puff up completely, it is still edible and soft as well. Sometimes the unevenness of the roti will cause the roti for not puffing up completely. 

*If the roti does not puff up completely, just ensure the dough are cooked through thoroughly. It is cooked when the dough changes its colour, and starts to char.

11. Repeat step 9 and 10 until all the roti are cooked. Serve immediately.

Roti/ Chapati Recipe

  • Servings: 8 - 12
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1 cup atta/ wholemeal flour
  • 1/4 tsp salt
  • Hot boiling water

Directions

  1. Sift atta/ wholemeal flour and salt to a bowl.
  2. Gradually add in hot boiling water bit by bits, and mix well with a spatula.
  3. Then knead the dough with hand until it comes off clean from the bowl.
  4. Cover the dough with cling wrap, and set aside to rest for about 30 minutes.
  5. Divide the dough into 8 – 12 pcs, depending on your size preference.
  6. Lightly flour the work surface and rolling pin.
  7. Roll the dough thinly into 0.2 – 0.3mm evenly.
  8. Repeat step 6 and 7 until all the dough are used up. Layer the roti with non stick parchment paper in between to prevent the dough from sticking.
  9. Heat up a non stick pan without cooking oil over medium heat. Add in a piece of the roti into the pan. Once the dough starts to puff up slightly, turn the roti immediately.
  10. The roti will start to puff up slowly. Once all are puffed up, remove immediately.
  11. Repeat step 9 and 10 until all the roti are cooked. Serve immediately.

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