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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
cups Whole Wheat Flour (Chapati or Atta Flour)
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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