Who doesn’t love soft Rotis smeared with ghee and served with a side of either Aloo Mutter or Chicken Tikka Masala? And if you are like me, you want these Rotis to come straight from the pan to your plate – piping hot.
For those new to Indian cuisine, Rotis also called as Chapatis are unleavened bread made from whole wheat flour. You can compare them with the Tortillas in appearance and use. Often served with a side of vegetables or chicken, this Indian flatbread is an integral part of the South Asian cuisine.
When I arrived in the US as a student, I had no experience in making them, and initially, the chapatis I made were a disaster; nowhere close to the round shape and they were so hard that I could probably use them as a frisbee.
Mom, relatives, and my more experienced friends told me it was all about practice, patience and kneading the dough to a state where it was neither too hard nor soft. Not satisfied with their answer, I googled up and found all kinds of tips or tricks to make soft rotis or chapatis such as using milk, hot water, etc.
I tried them all that but none of them helped until with time and practice, I figured out it was all about the dough and choosing the right atta or wheat flour after all. Note: I stick to Aashirvaad atta most of the times, and it has worked out well for me.
Video Recipe for Indian Roti
Written instructions for the Indian Roti recipePrint
- 2 cups of whole wheat flour + 1/4 cup flour for dusting
- 1/4 teaspoon salt
- 2 tablespoons oil + 1/4 teaspoon while kneading
- 1 cup water or as needed
- Making the dough: Combine 2 cups of wheat flour, salt, oil with 1/4 cup of water and start kneading. Add water in small increments and continue to knead till the dough comes together as a ball. Add 1/4 teaspoon oil to the dough and knead till the oil is absorbed. If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft. Cover the dough and set aside for 15-20 minutes.
- Heat a medium sized pan over medium to high heat.
- Making the chapatis: Pull a small piece approximately the size of a golf ball from the dough. Place the piece between the palms of your hands and shape them into a ball. Flatten the ball and cover both sides with flour. Roll out the flattened ball into a circular shape that is evenly thin (approximately 7-8 inches in diameter).Dust more flour as needed to help with the rolling.
- Dust off excess flour from the Chapati by placing it on the palm of one hand and then flip it onto the palm of your other hand. Repeat this process 3-4 times.
- Place the rolled out chapati in the hot pan. Cook the chapati till small bumps start to form on the surface (approximately 2-3 minutes). Flip the chapati onto the other side and cook for 10 seconds or so until you see bumps. Set the pan aside and using tongs cook the chapati on an open flame. Note the side that was on top hits the flame first. Once the chapati puffs up, flip to cook on the other side. Take the chapati off the flame and brush both sides with ghee and put it in a container that will keep the chapatis warm until you are ready to eat. Repeat this process for the rest of the dough
- Serve the chapatis warm with dal, vegetable or a chicken curry.
These are my favorite side dishes to pair Rotis with –
What about you? What do you eat your rotis with? Drop me a comment or join me on our Facebook community page to leave one.