INDIAN CHAPATI / ROOTI
Soft, wholesome Indian roti is the heart of everyday meals—nutritious, versatile, and perfect for pairing with curries. Learn how to make authentic roti dough at home with simple ingredients and foolproof steps.
INGREDIENTS
• All purpose bread flour : 250 g / 2 cups
• Water: 180 ml / ¾ cup (adjust as needed)
• Salt (optional): 2 g / ½ tsp
• Oil or ghee/baking butter will work as well (optional): 50g
PREP TIME
10 minutes
COOKING TIME
15 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Mix flour and salt – In a large bowl, combine flour, butter and salt.
2. Add water gradually – Pour water slowly while mixing with your hand until dough begins to form.
3. Knead the dough – Knead for 8–10 minutes until smooth and pliable. Add a few drops of oil if desired.
4. Rest the dough – Cover with a damp cloth and let rest for 20–30 minutes.
5. Divide and roll – Break dough into equal portions, roll each into a ball, then flatten into thin discs (about 15 cm / 6 inches diameter).
6. Cook on hot tava/skillet – Place roti on a preheated skillet. Cook 30–40 seconds until bubbles appear, flip, cook another 30–40 seconds, then flip again until lightly browned and puffed.
7. Serve warm – Stack rotis in a cloth-lined basket to keep soft and serve immediately.
HELPFUL COOKING TIPS
1. Use warm water when kneading to make the dough softer and easier to roll.
2. Resting the dough is crucial—it relaxes gluten and makes rotis pliable.
3. Roll evenly to ensure uniform cooking; uneven thickness leads to burnt spots.
4. Cook on high heat for puffed rotis; low heat makes them dry and hard.
5. Store in a cloth-lined container to keep rotis soft and warm until serving.
NUTRITIONAL INFORMATION (PER ROTI)
• Calories: ~70 kcal
• Carbohydrates: ~15 g
• Protein: ~3 g
• Fat: ~0.5 g
• Fiber: ~2 g
DIETARY TAGS
• Vegetarian
• Vegan (if made without ghee)
• Dairy-free
• Nut-free
ALLERGEN INFORMATION
• Contains gluten (from wheat flour).
• Safe for nut-free and dairy-free diets if prepared without ghee.