Roti Recipe – How to Make Roti / Chapati

Knead the dough: • Take 2 cups (270 g) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used, but a round mixing bowl works too. You can add a little oil if you like. • Start adding water little by little, mixing with your hands and bringing the dough together. Around 3/4 cup (180 ml) + 1 tablespoon (15 ml) is needed, but this varies with the flour. • Once the dough comes together, knead with the knuckles, applying pressure. Fold with your palms and knead again. Keep kneading until the dough feels soft and pliable. If hard/tight, add a little water; if too sticky, add some dry flour. • The dough should be smooth and leave an impression when pressed. Cover with a damp cloth or paper towel for 20 to 30 minutes.

Roll the roti: • After resting, knead again. Divide into 12 equal parts, each around 35 to 37 grams. • Work with one ball at a time, keeping the rest covered. Press a ball smooth, roll it round between your palms with no cracks, then flatten slightly. • Dip the ball into about 1/4 cup atta to dust it from all sides. Roll using a rolling board and pin, moving the pin lengthwise with gentle pressure; the dough should turn on its own. Roll thin into a 5 to 6 inch circle, dusting in dry flour whenever it sticks.

Cook the roti: • Heat the tawa (skillet) on medium-high heat until hot. Dust excess flour off the roti and place it on the tawa. • Cook 15-30 seconds until bubbles appear on top, then flip (don't over-cook the first side). Cook the second side about 30 seconds more until brown spots appear all over. • Remove with tongs and place directly on the flame with the less-cooked first side down. The roti will puff up; flip to cook the other side. It's done when it has brown spots – don't burn it. • Apply ghee immediately. Make all the rotis/phulkas similarly. Serve warm.

On an induction top (without open flame): Roll and place on the hot tawa, cook 30 seconds until bubbles form, flip, cook the second side until nicely browned, then flip again and press with a paper cloth, cotton cloth or spatula – it will puff up. Flip once more to finish, remove and brush with ghee.