I have been sharing so many Indian Instant Pot Recipes. However, I realized that I have not shared any Indian bread recipes. We eat roti almost every day, so it is important enough to get its limelight on the blog. So, I have given the instant pot recipes a break and posted a couple of Indian flatbread recipes. Here is another popular Indian flatbread recipe – Paratha.
Watch How To Make Soft Roti/Chapati
What is Roti?
Roti (also known as chapati or phulka) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. There are many variations, and it is eaten in many countries. In India, the most popular is this flatbread roti. The other popular variations are paratha, puri, and makki ki roti. In North India, we eat roti almost every day with some vegetable or meat curry or lentils. Each person eats 2-4 roti, depending on their diet. Just 2 ingredients are required to make roti: whole wheat flour, also called atta, and water. There is no leavening agent needed in this flatbread. Some people add salt and some oil. However, both are not necessary to make roti. Roti looks very similar to a tortilla. Even within India, there are variations in how roti is made. Some regions or cultures make them thinner, while others are a bit thicker. e.g., Punjabis make roti thicker, while Gujrati from western India makes roti very thin. I will share the easy step-by-step recipe for North Indian-style roti below.
What is the difference between roti, chapati, and phulka?
They are all almost the same but with some minor differences. Roti and chapati can be used interchangeably. They are cooked on the Tawa (concave pan or griddle). Phulka is cooked on one side on a tawa and the other side on an open flame. Due to the high cooking temperature, air is trapped inside the roti to make it puff like a ball. I will show both variations in this recipe.
Is Roti Vegan?
Yes, it is made with just 2 ingredients – whole wheat flour and water. Simply replace the ghee applied at the end with oil or vegan butter.
Which flour is best to make roti?
After trying many whole wheat flours from Indian grocery stores, I prefer Sujata Chakki Atta or Aashirvaad Select Sharbati Atta or Aashirvaad Whole Wheat Atta. I have also tried to make whole wheat flour at home from wheat berries using a grain mill (Nutrimill), and it works great to use the flour for making roti. It is a bit coarse than the store-bought flour.
How to make roti dough?
If you want to make roti dough using a mixer, here is my easy recipe to make dough using the kitchenaid stand mixer.
Possible issues with roti dough –
If the dough gets too sticky, it means more water got added. Add a tablespoon of flour at a time and knead again till all the flour is absorbed. If the dough gets too hard, it means less water was added. Add a tablespoon of water at a time and knead again. The dough should be soft enough that if you press your finger against the dough, it leaves an impression.
Check out the recipe to make Roti Dough using an electric stand mixer.
How to roll round Roti?
What do you need to make roti?
Steps to roll roti round
Just for fun, here is my daughter rolling roti’s. She really enjoy’s helping mama in the kitchen. Rolling roti’s is very much like playing with play dough 🙂
How to cook phulka?
How to make Roti or Chapati?
If you don’t have a flame or are doing induction cooking. Then you turn the roti and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently. I usually keep the roti after cooking on a paper towel or a thin cloth in a plate. Optionally apply ghee and keep stacking them. Then store in a hot casserole until serving (within a few mins or an hour). Roti’s are best served hot!
Tips to make soft roti
Knead the dough well, it should be not too hard and not too soft/sticky. Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable. Roll the dough with soft hands, applying equal pressure on all sides. Apply ghee or oil to keep the rotis soft for longer. When learning to make roti, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard. As you get experienced, only apply dough once and roll the roti. Making roti needs lots of practice. So be patient and keep practicing.
How to store roti and dough?
Storing Dough: Refrigerate in air-tight container and use within 1-2 days. After about 2 days, the dough color starts to become brownish on the outside. To make roti, get the dough to room temperature before using (else it might seem harder to roll) Storing Roti: Cooked roti can be refrigerated for 2-3 days. They might stick together due to the ghee. So let them come to room temperature or heat to separate them. You can also store in freezer for longer shelf life. Place parchment paper between roti’s and then place them in a freezer bag like Ziploc.
How to reheat roti?
Microwave: Keep on a paper towel and heat for 5-10 seconds. Stovetop Tawa: Heat each side until the roti is soft again. Apply some ghee to make it fresher tasting.
How to pack roti for lunch in a box?
Do not pack hot off the griddle roti in a closed box. It will get soggy. Place the cooked roti on a paper towel, apply ghee. Let it cool a little (not completely). Then pack in an aluminum foil along with the paper towel.
Pair roti with any curry or lentils. Here are a few favorites:
Paneer Butter Masala Palak Paneer Okra or Bhindi Masala Mom’s Chicken Curry
