Roti/Chappati Recipe

Roti/Chappati Recipe Ingredients

What Ingredients do I Need for Roti/Chappati?

• 0.5 cup Wheat Flour, Atta - default
• 0.25 cup water - default
• 1 pinch Salt, Table, Iodized - default
• 0.5 tsp Ghee - default

Instructions: How to Make Roti/Chappati

• Combine Dry Ingredients:

  In a medium mixing bowl, add 0.5 cup whole wheat flour and a pinch of salt. Mix well using clean hands or a spoon.

• Form the Dough:

  Gradually add lukewarm water (about 1/4 cup) a little at a time. Mix and knead the flour using your hands until it forms a soft, pliable dough that is not sticky. Adjust with a few drops of water or extra flour if necessary.

• Rest the Dough:

  Cover the dough with a damp cloth and let it rest for 10–15 minutes to make the chapatis softer.

• Divide and Shape:

  After resting, divide the dough into 2–3 small equal-sized balls (loya). Dust each ball lightly with dry flour.

• Roll Out the Chapati:

  Using a rolling pin on a clean surface, roll each dough ball into a thin, even circle (about 6 inches in diameter). Apply a light dusting of flour if it sticks.

• Cook on Tava (Griddle):

  Heat a tava or flat griddle over medium-high heat. Place one rolled chapati onto the hot surface. Cook for 20–30 seconds until small bubbles appear

• Flip and Puff:

  Flip the chapati using tongs. Cook the other side for another 30 seconds. Then flip again and press gently with a clean cloth or spatula to help it puff up.

• Apply Ghee:

  Remove from the tava and lightly brush one side with ghee or oil while hot.

• Repeat:

  Repeat the process for remaining dough balls. Serve warm.

Nutrition facts