Equipment
* optional
Ingredients
Dough
- 250 g whole wheat flour (atta), finely ground
- 160 ml warm water
- 5 ml vegetable oil
- 2 g salt
Finishing
- 15 g ghee, melted
- 30 g whole wheat flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 135 kcal
- Protein
- 3 g
- Carbohydrates
- 26 g
- Fat
- 3 g
- Fiber
- 5 g
- Sugar
- 0 g
- Sodium
- 99 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 4 mg
- Potassium
- 138 mg
- Calcium
- 12 mg
- Iron
- 1.3 mg
- Magnesium
- 41 mg
- Phosphorus
- 114 mg
- Zinc
- 1.0 mg
- Vitamin A
- 13 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.9 mg
- Folate
- 10 mcg
- Water
- 25 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the flour and salt. Gradually pour in warm water while mixing with your fingers until a rough, shaggy dough forms.
Add the vegetable oil and knead the dough firmly for 8-10 minutes. The dough should transform from sticky to soft, smooth, and pliable.
Cover the dough with a damp kitchen towel or plastic wrap and let it rest at room temperature. This relaxes the gluten.
Divide the rested dough into 8 equal portions. Roll each portion between your palms to form a smooth, crack-free ball, then flatten slightly into a disc.
Heat a tawa or cast iron skillet over medium-high heat. While it heats, dip a dough disc into dry flour and roll it out into a thin circle, about 15cm (6 inches) in diameter. Rotate frequently to ensure even thickness.
Place the rolled dough onto the hot skillet. Cook for 30-40 seconds until small bubbles appear on the surface and the color changes slightly.
Flip the roti. Cook the second side for about 30 seconds until brown speckles appear.
Using tongs, lift the roti off the skillet and place it directly over the open gas flame. It should puff up into a balloon immediately. Flip quickly to spot the other side, then remove from heat. (If using electric stove, press gently with a folded cloth on the skillet to encourage puffing instead).
Brush the hot roti immediately with melted ghee and place in an insulated container or wrap in a cloth to keep soft. Repeat with remaining dough.
Chef's Notes
- The hydration of 'Atta' flour varies by brand. Add water slowly; the dough should be softer than pizza dough but not sticky.
- Resting the dough is non-negotiable. It relaxes the gluten, preventing the roti from shrinking back while rolling.
- If you do not have a gas flame, the 'pressing method' on the skillet works well: after flipping to the second side, wait for bubbles, flip again, and press gently with a clean cloth.
Storage
Refrigerator: 2 days — Store in an airtight container or zipper-lock bag. Reheat on a warm skillet.
Freezer: 1 month — Stack with parchment paper between layers.
Reheating: Reheat on a hot skillet for 30 seconds per side or wrap in damp paper towel and microwave for 10 seconds.
Troubleshooting
Roti is hard or chewy like a cracker
Cause: Dough was too dry or cooked too long at low heat
Fix: Brush generously with water or ghee immediately and stack in a closed container to steam soften
Prevention: Ensure dough is soft (high hydration) and cook on medium-high heat quickly
Roti does not puff
Cause: Uneven rolling or holes in the dough allow steam to escape
Fix: Gently press the flat areas with a cloth while on the skillet to force steam into the unpuffed areas
Prevention: Roll with even pressure and avoid folding the dough while rolling
Cultural Context
Roti (or Chapati) is the daily bread for millions in North India. Traditionally made fresh for every meal, it serves as the utensil for scooping up curries and dals. The art of making a perfectly round, puffed roti is often considered a rite of passage in Indian culinary education.
