📝 About This Recipe
A cornerstone of the Indian dining table, the Roti is a simple yet profound unleavened flatbread made from stone-ground whole wheat flour. When prepared correctly, these discs of dough puff up into majestic balloons over an open flame, resulting in a soft, smoky, and nutty bread that is both comforting and nutritious. This recipe masters the delicate balance of hydration and heat to ensure your chapatis remain pliable and tender long after they leave the tawa.
🥗 Ingredients
The Dough Base
- 2 cups Atta (Stone-ground Durum Whole Wheat Flour) (plus extra for dusting)
- 1/2 teaspoon Fine Sea Salt (optional, for flavor)
- 3/4 cup Lukewarm Water (adjust slightly based on humidity)
- 1 teaspoon Vegetable Oil or Ghee (for smoothing the dough)
Finishing and Texture
- 2-3 tablespoons Ghee or Salted Butter (melted, for brushing the finished bread)
- 1 tablespoon Warm Milk (optional, substituted for a portion of water for extra softness)
👨🍳 Instructions
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1
In a large wide mixing bowl (parat), whisk together the atta and salt until well combined.
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2
Make a well in the center and gradually add the lukewarm water. Use your fingers to incorporate the flour into the water, moving in a circular motion.
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3
Continue adding water a little at a time until the flour comes together into a shaggy mass. Avoid adding all the water at once to prevent the dough from becoming too sticky.
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4
Knead the dough with the heel of your palm for 5-8 minutes. The dough should transition from rough to smooth, elastic, and soft. If it sticks to your hands, add a teaspoon of flour; if it cracks, add a few drops of water.
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5
Drizzle one teaspoon of oil or ghee over the dough and knead for one more minute to coat. This prevents a skin from forming.
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6
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the rolling process much easier.
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7
After resting, give the dough a quick 30-second knead. Divide the dough into equal-sized balls, roughly the size of a golf ball (about 35-40g each).
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8
Preheat a heavy-bottomed cast iron skillet or a traditional tawa over medium-high heat. It is ready when a pinch of flour flicked onto it browns in seconds.
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9
Take one dough ball, flatten it between your palms, and dip both sides into dry flour. On a clean surface, roll it out into an even 6-7 inch circle using a rolling pin (belan).
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10
Place the rolled roti onto the hot skillet. Cook for 30-40 seconds until tiny bubbles begin to appear on the surface.
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11
Flip the roti and cook the second side for 45-60 seconds. You should see brown spots (speckles) appearing on the underside.
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12
For the 'Phulka' effect: Using tongs, lift the roti and place it directly over an open gas flame. It should puff up like a balloon instantly. Flip quickly to char the other side for 2-3 seconds and remove.
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13
If using an electric stove: Stay on the skillet and gently press the edges of the roti with a folded clean cloth or spatula to encourage the steam to puff the bread up.
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14
Immediately brush one side with melted ghee or butter and stack them in an insulated container (hot box) lined with a paper towel to keep them soft.
💡 Chef's Tips
The secret to soft rotis is the 'Resting Phase'; never skip the 30-minute rest or the dough will be springy and tough. Use lukewarm water rather than cold water to hydrate the flour more effectively for a more pliable crumb. When rolling, apply even pressure and try not to use too much dry flour, as excess flour will burn on the skillet and make the roti dry. Ensure your skillet is truly hot before starting; a cool pan will result in a hard, cracker-like roti rather than a soft bread.
🍽️ Serving Suggestions
Serve hot alongside a rich, creamy Paneer Butter Masala or Dal Makhani. Use as a scoop for dry vegetable stir-fries like Aloo Gobi or Bhindi Masala. Pair with a side of fresh red onion rings, green chilies, and a dollop of mango pickle. Enjoy for breakfast by spreading with honey or jaggery and rolling it up like a wrap.