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Author Notes: These are made fresh for any meal and eaten in homes all over India. It is a simple recipe but will require some work to perfect the technique. I suggest watching a few YouTube videos demoing how to do it. If you can get Atta flour, that works best. —Eden Tosch
Makes 12 rotis
- 2 cups Whole Wheat Flour (Chapati or Atta Flour)
- 1/2 teaspoon salt
- 4 teaspoons oil
- 3/4 cup warm water
- All-purpose or rice flour - for rolling and dusting
- In a large mixing bowl, mix flour and salt.
- Add oil and mix until all lumps are gone.
- Add warm water a little at a time to form a medium-soft dough ball, being careful not to overwork the dough.
- Add a few drops of oil and coat the dough ball. Cover with a towel and let rest for 15 minutes.
- Heat skill or tawa on medium heat.
- Knead the dough once and divide into golf ball size balls.
- Dip one ball into the flour to coat and roll it out into a thin disc. Keep dipping the roti into the flour to prevent it from sticking to the rolling surface.
- Shake or rub off excess flour from the roti and place it on the hot tawa.
- Flip to the other side once your see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
- Increase the stove heat to high, gently pick up the roti with tongs and flip the roti over, placing it onto the open flame.
- The roti should balloon up. Flip it over and cook on the other side for a moment.
- Smear roti with ghee and repeat the process with the remaining dough, stacking them as you cook them and covering them with a towel to keep warm and absorb steam.
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