Rotis/Chapatis

Rotis/Chapatis

Makes 4-5 (Serves 2)
Rotis, also known as Chapatis, are the holy grail of flatbreads, and a popular meal staple in all Indian homes. Each meal in our home started (and still does) with my mother making and transporting hot and fluffy chapatis from the kitchen straight on to our dinner plates. Making this traditional Indian flat-bread is easier than you think and can be done within minutes, with just a handful of ingredients - Indian whole-wheat flour called “Atta” and simply plain water. 
Atta is simply very finely ground whole-wheat flour that has been milled in a stone mill called Chakki. Stone grinding breaks the starch in the grain to release extra sweetness while burning it slightly, thereby adding a unique flavor to Indian flatbreads. The recipe below will work with regular whole-wheat flour, but your chapatis will lack that special sweetness. Now-a-days, atta flour is also available in most international supermarkets along with Indian grocery stores. So, go the extra mile to find the right flour to make soft and fluffy chapatis. And, if you’ve got sourdough discard sitting in your refrigerator, try our delicious sourdough-discard rotis too. 

Rotis/Chapatis Recipe Video

Ingredients
​

​1 cup Indian whole wheat flour (commonly known as Atta - Pillsbury and Aashirwad are both good brands)
approximately 1/2 cup water
ghee, for brushing (use vegetable oil for vegan option)
1/2 cup atta, for dusting

Recipe
​

1In a large bowl place whole wheat flour. Now, adding little water at a time knead until a soft pliable dough comes together. Cover and let it rest the dough for about half an hour.

2Heat a skillet over medium heat until hot. Divide the dough into 5 equal portions and roll each piece into a ball. Make it flat between your palms and dush it with flour on both sides.

3Heat a skillet over medium heat until hot. Divide the dough into 5 equal portions and roll each piece into a ball. Make it flat between your palms and dush it with flour on both sides.

4When pan starts smoking, put roti on it. Cook until the underside has brown spots, about 10-15 seconds then flip and roast on the other side for 10-15 seconds. Flip again and roast for about 5 more seconds on each side until roti is fully cooked. Brush lightly with ghee. Place it in a bread basket or cover in aluminium foil to keep warm. Continue with remaining dough.

5Serve hot with curry or as a wrap with your favourite filling.
To make lighter rotis (Phulka)
Roll out each ball of dough into a circle. Roast it on medium heat on a skillet for 10-15 seconds on each side and then roast it directly on the flame for a few seconds on each side until puffed. Brush lightly with ghee - serve hot.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.