Tips & Tricks to make soft Rotis / Chapati

Roti or Chapati is an everyday Indian flatbread. Indian meal is not complete without Roti. It is usually paired with dal or shak (vegetable).
I grew up in India and everyday for lunch I would get 2-3 rotlis along with shak, dal and rice. Roti is made with whole wheat flour and is layered with pure ghee. It is a bread that made in each and every Indian household. I use the roti to pick up the shak and dip it in dal for the most wholesome bite.
I have to admit even though it is basic food, it is tricky to make them. The desired shape and texture is soft, thin and round. It took me a long time to perfect making roti, what was more challenging was that I had to learn to make it on an induction cooktop. I have learned to perfect them and in this post I am sharing my tips and tricks and I hope it will help you.
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Prep Time 10 minutes
Cook Time 10 minutes
Course lunch, Main Course
Cuisine Indian

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup water or as needed to knead the dough
  • 2 tsp olive oil to knead the dough
  • Salt only if needed
  • 4-5 tsp ghee to apply over the roti once cooked

Instructions
 

  • Use wholewheat flour and make the dough semisoft
  • Add room temperature water as needed to combine the dough
  • I skip oil or ghee when combining the flour and only use it when kneading the dough
  • Once the dough is combined, it may be little sticky and at that point use some oil and knead the dough
  • Use your fingers and palm of your hands to knead the dough till it is soft and smoothe
  • I put a 5 minute timer for myself to knead the dough and it works every time
  • Once the dough is ready, cover it with soft cloth or kitchen towel and leave it for 5 - 10 minutes
  • After 5-10 minutes, check the dough if it is too soft add more flour and too hard then add little water and re knead it for 1-2 minutes
  • Divide the dough in equal portions and flatten them into small disc
  • Use dry flour and dip the mini discs into the dry flour on both sides
  • Using a rolling pin, apply light pressure and start rolling the dough
  • When you have rolled it 3-4 times or you are halfway into forming complete roti shape, dip it in flour one more time cover both sides and dusting excess flour off
  • Start rolling the dough using light pressure and slowly moving hand in circular motion with the rolling pin, the sides should be thinner compare to the center
  • Once it is flat and thin it is ready to be cooked
  • Turn on a flat iron pan on high heat and have the ghee ready to apply over roti once it is cooked
  • Once the pan is heated change the heat to medium
  • Cook the roti on the pan for 10 seconds and let the roti bubble
  • Once it bubbles then flip on the other side and cook it for little longer until the roti bubbles
  • Once it bubbles use tongs to hold roti and remove the pan and place the roti directly on the flame till it fluffs up, flip and do the same (this process should take only few seconds on each side)
  • If you don’t have stove and are using electric or induction, use a soft cotton cloth or paper towel to press the roti on the edges and in middle with light pressure so it fluffs up
  • Take the roti out of heat and flip it upside down and place it on the pile, slap the roti and flip it again
  • Apply ghee and continue the same process for remaining roti and make a pile of the rotis
  • Store the roti in a casserole or a closed lid container to keep them soft
  • Enjoy the roti with a vegetable or dal
Keyword chapati, chapatis, healthy flatbread, indian flatbread, indian roti, leftover rotli, roti, rotis