Learn to make soft and puffed up rotis like a pro – Are your rotis turning out like frisbees? Follow this recipe to make soft Rotis or Chapatis every time!
- 2 cups of whole wheat flour + 1/4 cup flour for dusting
- 1/4 teaspoon salt
- 2 tablespoons oil + 1/4th teaspoon while kneading
- 1 cup water (or as needed), at room temperature
- 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 1/4th 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 your palm of one hand and then flip it on 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 1-2 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.
- Smear the chapatis with ghee and serve it warm with dal, vegetable or a chicken curry.
- To fasten up the process, roll out the next chapati as one cooks in the pan.
- Make sure to dust off the excess flour off the chapati before you cook it. This ensures that the chapati stays soft.
- Before storing it in an air-tight container, let the chapati cooled down a bit so as to not make it soggy.
Keywords: Soft rotis, chapatis