Best 5 Chappatis Roti Recipes

ROTI RECIPE - HOW TO MAKE ROTI/CHAPATI

Steps:

• Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that's what I used.You can add little oil if you like here, I did not add any.
• Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.
• Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
• Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
• Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
• Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
• After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
• Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
• Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
• Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
• Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
• You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
• Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.
• Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.
• Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
• Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.
• here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don't want the first side to cook a lot.
• Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

CHAPATI (ROTI)

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

CHAPPATIS (ROTI)

Steps:

• Put flour and salt in a bowl.
• Add water a cup at a time, kneading.
• When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
• When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
• Pour a little oil into the dough and knead it inches.
• Add the rest of the oil (the dough will look very oily and that's the way it should be).
• Cover with a clean cloth and let sit for at least an hour.
• Roll the ball in a little bit of flour so it's not sticky.
• Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
• Flour the counter/board.
• Roll out each ball to about 6 inches in diameter.
• Brush with melted butter.
• Fold in three (like you fold a letter).
• Now it should almost look like a long tube.
• Take one end of that tube and fold it in to the centre and gently press it inches.
• Take the other end of the tube and fold it over the seam.
• Now you should have a little bundle of dough.
• (In other words, fold the dough into thirds one way, and then the other).
• Flour a plate and place the bundles on them.
• Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
• On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
• When it starts looking a bit translucent, flip it over.
• Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
• Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
• You will have to adjust the heat during the whole frying process.
• Clean off the pan with paper towels or a clean cloth in between frying each chappati.
• Don't turn the chappatis too much, just once or twice is enough.

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

BASIC ROTIS OR CHAPPATIS

Steps:

• In a large bowl, add the flour, making a small depression in the centre.
• Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.
• Add remaining water as required, until the flour comes together to form a dough.
• If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.
• Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be.
• Cover and keep aside for 15 to 20 minutes.
• Heat a heavy skillet on a low flame.
• Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.
• Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.
• After about 20 seconds, turn the roti and cook on the other side.
• When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.
• It should puff up completely; you might need some practice with it.
• Once it puffs up, remove it from the flame and serve hot with any vegetable side!
• Oh, and repeat the cooking procedure for all 6 balls.