Simple Homemade Rotis (Chapatis) with Butter or Ghee Recipe
Introduction
Rotis, also known as chapatis, are soft, thin Indian flatbreads that make a perfect accompaniment to a variety of dishes. Making them at home is simple and rewarding, offering fresh, warm bread that can elevate any meal.
Ingredients
- 250g chapati flour (chapati atta), or 125g wholemeal flour and 125g plain flour, plus extra for dusting and rolling
- 1 tsp sunflower oil
- 2 tbsp salted butter or ghee, to serve
- ½ tsp fine sea salt
- About 120ml cold water
Instructions
- Step 1: In a mixing bowl, combine the flour, sunflower oil, and ½ teaspoon of fine sea salt. Gradually add cold water, about 120ml, stirring as you go until a firm but not dry dough forms.
- Step 2: Turn the dough onto a floured surface and knead well for 7 to 10 minutes until smooth. Place it back in a clean bowl, cover with an upturned plate or cloth, and let it rest for 30 minutes.
- Step 3: If the dough feels sticky after resting, knead in a little more flour. Divide the dough into 12 equal balls and sprinkle each with flour.
- Step 4: Heat a dry griddle or heavy frying pan over medium heat. Place 3 tablespoons of flour in a small bowl for rolling.
- Step 5: Flatten one dough ball with your palms into a disc, dip both sides into the flour, then roll it out into a 12-14cm circle about the thickness of a £1 coin, using a thin rolling pin if you have one.
- Step 6: Place the rolled dough onto the hot griddle and cook for about 1 minute, or until small air pockets begin to form. Flip it using a palette knife or tongs and cook for another 90 seconds until brown spots appear.
- Step 7: Press the chapati gently with a clean cloth while it cooks to encourage it to puff up. Turn frequently to cook evenly on both sides.
- Step 8: Serve immediately with a dollop of butter or ghee in the center, or wrap in foil to keep warm until ready to eat.
Tips & Variations
- For softer rotis, cover the cooked breads with a clean kitchen towel to retain steam before serving.
- You can substitute sunflower oil with vegetable or olive oil if preferred.
- Adding a pinch of baking powder to the dough can help make puffier chapatis.
- Use ghee instead of butter for a richer, more authentic flavor.
Storage
Keep leftover rotis wrapped in foil or stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in an airtight bag for up to a month. Reheat by warming them briefly in a dry pan or wrapped in foil in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of chapati flour?
Yes, you can use all-purpose (plain) flour, but combining it with wholemeal flour will give a better texture and more authentic taste similar to traditional chapatis.
How do I know when the chapati is cooked properly?
Look for small air pockets forming on the surface and brown spots on both sides. The chapati should puff up when pressed gently, indicating it is cooked through and soft inside.
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Simple Homemade Rotis (Chapatis) with Butter or Ghee Recipe
- Total Time: 35 minutes
- Yield: 12 rotis 1x
- Diet: Vegetarian
Description
Traditional Indian rotis, also known as chapatis, are soft, thin unleavened flatbreads made from wholemeal or chapati flour. These easy-to-make breads are cooked on a hot griddle until puffed and lightly browned, perfect for serving fresh with butter or ghee alongside curries or vegetables.
Ingredients
Dough Ingredients
- 250g chapati flour (chapati atta), or 125g wholemeal flour and 125g plain flour, plus extra for dusting and rolling
- 1 tsp sunflower oil
- ½ tsp fine sea salt
- About 120ml cold water (adjust as needed)
To Serve
- 2 tbsp salted butter or ghee
Instructions
- Mix the dough: In a large mixing bowl, combine the chapati flour (or wholemeal and plain flour mix), sunflower oil, and ½ tsp fine sea salt. Gradually add cold water, approximately 120ml, while stirring until a firm yet not dry dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead thoroughly for 7 to 10 minutes until it becomes smooth and elastic. Place the dough back into a clean, dry bowl, cover with an upturned plate or cloth, and let it rest for 30 minutes to hydrate and relax.
- Prepare dough balls: If the dough feels sticky after resting, knead in a little extra flour. Divide the dough evenly into 12 balls and lightly dust each with flour to prevent sticking during rolling.
- Roll out the rotis: Heat a dry griddle or heavy-based frying pan over medium heat. Place 3 tablespoons of flour in a small bowl. Flatten one dough ball into a disc with your palms, dip both sides into the flour, and using a rolling pin, roll it into a circle about 12-14 cm in diameter and roughly the thickness of a £1 coin. Use circular rolling motions to achieve an even thickness.
- Cook the rotis: Place the rolled dough onto the hot griddle and cook for about 1 minute until small air pockets form on the surface. Flip using a palette knife or tongs and cook the other side for approximately 90 seconds until brown flecks appear. Using a clean cloth, gently press the roti as it cooks to encourage puffing. Flip and press repeatedly until the roti puffs up with hot air inside.
- Serve warm: Remove the cooked rotis from the griddle and serve immediately, adding a dollop of salted butter or ghee in the center for extra flavor. Alternatively, wrap them in foil to keep warm until serving.
Notes
- Resting the dough is crucial for soft and pliable rotis.
- If the dough is sticky, add flour sparingly to avoid tough bread.
- The rotis should be cooked on a dry medium-heat griddle or heavy pan—no oil required in cooking.
- Use a clean cloth to gently press the rotis while cooking to help them puff up nicely.
- Best consumed fresh and warm but can be kept wrapped in foil to retain warmth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: rotis, chapatis, Indian flatbread, unleavened bread, wholemeal roti, chapati recipe, stovetop bread
