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
Scale
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
