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
Ingredients
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2 cups
Whole Wheat Flour (Chapati or Atta Flour)
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1/2 teaspoon
salt
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4 teaspoons
oil
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3/4 cup
warm water
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All-purpose or rice flour - for rolling and dusting
Directions
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In a large mixing bowl, mix flour and salt.
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Add oil and mix until all lumps are gone.
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Add warm water a little at a time to form a medium-soft dough ball, being careful not to overwork the dough.
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Add a few drops of oil and coat the dough ball. Cover with a towel and let rest for 15 minutes.
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Heat skill or tawa on medium heat.
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Knead the dough once and divide into golf ball size balls.
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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.
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Shake or rub off excess flour from the roti and place it on the hot tawa.
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Flip to the other side once your see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
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Increase the stove heat to high, gently pick up the roti with tongs and flip the roti over, placing it onto the open flame.
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The roti should balloon up. Flip it over and cook on the other side for a moment.
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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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