How To Make Roti Chapati

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How to Make Roti
Table of Contents
Chapter 01 Roti Recipe- How to make Roti/Chapati
Chapter 02 Roti Recipe | Phulka Recipe
Chapter 03 Soft Rotis – How to make them at home
Chapter 04 Sticky Dough
Hard Roti
Chapter 06 How to keep chapatis soft for several hours
Chapter 07 Roti Recipe- How to Make Roti (Chapati)
Chapter 08 How to Keep Roti Soft for a long time?
Chapter 09 How to Store Roti Dough?
Chapter 10 Tips To Keep Chapati Dough (Atta) Fresh And Soft For
Longer
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Chapter 01 Roti Recipe- How to make Roti/Chapati

Servings 12 rotis
Learn all the tips and tricks to make soft roti at home.
This everyday Indian flatbread was a staple growing up, one that I ate
every single day.
Roti is made of whole wheat flour and nothing else really and is eaten in
India with dal and curries.
stack of roti placed in a silver antique looking plate with a rolling pin
placed in the background and plate of wheat flour on the side
Roti is an integral part of Indian cuisine, the north Indian cuisine
especially.
I was born and raised in north India and grew up eating it everyday of
my life.
Roti, dal and rice were always on the table in my house for literally
every meal.
It took me several years to learn to how to make a good roti. Trust me,
it’s a skill which needs a lot of practice.
I learnt so much cooking but this was something that took time. Now,
after making years I am confident enough to make rotis and make them
several times every week.
What is Roti?
In simple words, roti is a flatbread made with wholemeal wheat flour. It
is known as “atta” in hindi.
Atta is also used to make other breads like paratha and puris in India on
a daily basis.
Roti is simplest bread that is made everyday in Indian households. It is
made with only 2 ingredients- atta (the wheat flour) and water.
Some people add salt, some add oil but in my house it was always made
with these 2 ingredients only.
Like I said, it is the simplest form of bread.
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It is known by different names in different parts of the country and

sometimes there’s also a difference in the way you cook it.
Roti/Phulka/Chapati/Rotli are more or less the same thing.
They might have some difference in their thickness (like rotli in Gujarat
is very thin while my North-Indian version is slightly thicker) and the
way they are cooked but more or less they are same.
You need a rolling pin and a rolling board to make this flatbread.
We call it chakla /Paatlo (the board) and Belan /Velan (the rolling pin) in
Hindi.
Is roti vegan? Yes, if you don’t apply ghee on the roti after it’s cooked,
then it is vegan.
My mom never applied any ghee on roti, I guess it’s just not a tradition
to have ghee on roti in eastern Uttar Pradesh (where I am from).
On the other hand, Sarvesh never ate roti without ghee! He’s a punjabi
and ghee is must on rotis for him.
If you want to keep it vegan, simply skip the ghee or use vegan butter.
Is roti gluten-free? The traditional roti is not gluten-free since it is made

of wheat.
How is Roti Cooked
So this will vary in different parts of the country.
At my home, it was first rolled and cooked on tawa until cooked slightly
and then put on direct flame until it puffs.
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But at a lot of people I know (including my mother-in-law), cook it all

on the tawa.
She simply uses a cloth to puff the roti directly on the tawa. Both ways
are fine, it’s just what you are used to.
I usually puff it directly on flame since I like the taste better that way or
maybe it’s because my tastes buds are just more used to that taste of the
bread cooked on direct flame.
pair of hands rolling a flatbread on a board with a wooden rolling pin
Tips to make soft rotis
One of the biggest challenges that I faced when I first started making
rotis was that they never turned out soft.
Sometimes, they would be so hard that they could crack like a wafer.
Not kidding!
Over the years and hundred of roti later, I can now make good rotis. I
tried everything from adding milk to yogurt and what not but eventually
realized that you don’t need any of these.
It’s a skill which comes with practice. The more you make it, the better
you will get. Each step right from making the dough, kneading it, to
rolling the roti is important and has an effect on the final outcome.
I am sharing you some of the things that I have learned in my roti

making journey! 🙂
The dough needs to be soft and pliable– now, I know this can get
confusing. But you have to knead a soft dough.
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If the dough feels too tight- add more water, start by adding 1-2
teaspoons at a time and add more as needed.
If the dough feels too wet/sticky- add more flour.
It should be smooth and when you press the dough with your fingers, it
should leave an impression.
Knead with warm water- not a really big deal but it definitely helps if
you use warm water to knead the dough.
You can even add some oil to the dough. I don’t do it though but some
swear by it.
Knead the dough with the knuckles on your fingers- stretch the dough,
knead using the knuckles, then fold and knead again.
Keep doing this until your dough is smooth and pliable.
Let the dough rest for 20 to 30 minutes- now this is really important.
After you knead the dough, cover it with a damp cloth or a damp paper
towel and let it rest for 20 to 30 minutes.
The makes the rolling easier, the rotis so much better.
Roll each dough ball to a smooth ball, round and no cracks- to roll a
good roti, start with making sure that dough that you are going to roll is
round and smooth.
If you start with a nice round and smooth dough, your chances of
making a good roti will increase. Once the ball is round, then press it
lightly between your palms to make it little flat.
Roll evenly using a rolling pin– ah! the toughest thing to do and this
definitely comes with practice.
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You have to apply equal pressure while rolling the roti and once you
master it, the roti will automatically move as you roll.
Move the rolling pin all the way through the rolled roti so that it rolls
evenly from all sides. Comes with practice so definitely don’t worry if
you can’t do it in the first go.
Tawa should be hot before you add the rolled roti– this is one
mistake that I did when I started making rotis and paratha. My tawa
wouldn’t be hot enough and I would add the rolled roti to it.
The roti will take more time to cook since the tawa was not hot and that
would result in a hard over-cooked roti.
So, make sure sure the tawa is heated well on medium-high heat before
you put the roti on it.
Dust the dry flour (atta) from the rolled roti before putting it on the hot
tawa– it makes your roti less dry and more soft.
Apply ghee once done- to add to the flavor and also to keep them soft,
brush them with ghee once cooked.
a hand breaking a piece of roti that is placed in a plate along with a bowl
of dal and a potato curry
Why my roti didn’t puff?

The most frustrating part of this entire roti making process happens
when it doesn’t puff.
Even after making it for many years, I still have rotis which won’t puff.
The biggest reason is that it wasn’t rolled evenly. If it’s rolled too thin,
to the point where edges are almost tearing apart (and the center of the
roti is thick), then the roti won’t puff.
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Make sure that its thickness is same throughout, that’s a good roti which
will puff.
It also won’t puff if the dough was too tight/hard.
Frequently Asked Questions
How to store roti?

If I am sending them with my husband to work, I always put an
aluminium foil first, then a paper towel and then place the roti on top.
If you just roll them in an aluminium foil or paper towel, they will
become soggy.
I store them the same way in the refrigerator with two layers.
How to re-heat roti?

You can microwave them, just cover them with a damp cloth and
microwave for 30 seconds.
You can sprinkle some water on the roti before heating them up.
Can you freeze these?

Yes, you can freeze them. Just let it come down to room temperature.
Then place a parchment paper between each roti and make a stack.
Then transfer the entire stack into a freezer bag and freeze.
Which brand of atta is the best? I use Sujata Gold atta and find it the
best for rotis. You can use the brand that you like.
Method
1- Take 2 cups (270 grams) atta in a large bowl. Usually a round flat
plate with shallow edges called paraat is used but I just had a round
mixing bowl so that’s what I used.
You can add little oil if you like here, I did not add any.
2- Start adding water, little by little.

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3- As you add water, mix with your hands and bring the dough together.
I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You
may need more or less water depending on the kind of flour.
4- Once the dough comes together, start kneading the dough. Knead with
the knuckles of your finger, applying pressure.
5- Fold the dough using your palms and knead again applying pressure
with your knuckles.
6- Keep kneading until the dough feels soft and pliable. If it feels
hard/tight, add little water and knead again. If it feels too sticky/soft, add
some dry flour and mix.
7- Once done, the dough should be smooth. Press the dough with your
fingers, it should leave an impression.
8- Cover the dough with a damp cloth or paper towel for 20 to 30

minutes.
I placed my paper towel under tap water and then squeezed all the water
from it and used that damp paper towel to cover the cloth.
9- After the dough has rested, give it a quick knead again.
10- Divide the dough into 12 equal parts, each weighing around 35 to 37
grams.
11- Start working with one ball, while keep the remaining dough balls
covered with a damp cloth so that they don’t dry out. Take one of the
balls and press it between your fingers to make it smooth.
Then roll it between your palms to make it round and smooth. There
should be no cracks.
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12- Press the round dough ball and flatten it slightly.
13- Now take around 1/4 cup atta in a plate for dusting the roti while
rolling it. Dip the prepared dough ball into the dry flour and dust it from
all sides.
14- Then start rolling the roti, using a rolling board and rolling pin.
15- Move the rolling pin lengthwise across the dough applying gentle
pressure as you roll. If you are rolling it correctly, the dough will move
in circular motion on its own and the roti will roll evenly. This comes
with practice.
You can also roll and then take the dough and move it a little with your
hands and roll again.
You will have to dip the roti in dry flour several time while rolling the
roti. Anytime the dough starts sticking to the rolling pin, dip the roti into
the atta from both sides and then continue rolling.
16- Roll it thin until you have a 5 to 6 inch diameter circular roti.
17- Heat the tawa (skillet) on medium-high heat. Make sure the tawa is
hot enough before you place the roti on the tawa.
Dust excess flour off the rolled roti and place it on the hot tawa.
18- Let it cook for 15-30 seconds until you see some bubbles on top
side. At this point flip the roti, you don’t want the first side to cook too
much.
19- Now, let the other side cook more than the first side around 30
seconds more. Use a tong to see how much it has cooked from the
second side now. If you see brown spots all over, means it has cooked
enough.
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20- Now, remove the roti from the tawa using a tong and place it directly
on flame with the first side (which was little less cooked) directly on the
flame.
The roti if rolled evenly will puff up, flip with a tong to cook the other
side as well. The roti is done when it has brown spots, don’t burn it.
Apply ghee on the rotis immediately. Make all the roti/phulka similarly.
What if you have an induction top and can’t puff the roti on flame.
No worries, here’s how you can make chapati (or roti whatever you call
it) on tawa without putting it directly on flame to puff.
21- Roll the roti as usual and place it on the hot tawa.
22- Let it cook for 30 seconds until you see some bubbles on top. At this
point flip the roti. You don’t want the first side to cook a lot.
23- Now, let the other cook side until it has nice brown spots (so it
should cook more than the first side).
24- Now flip again (with the first side now at the bottom), press the roti
with a paper cloth, any cotton cloth or spatula. It will puff up.
Flip again to cook the other side some more. Remove from tawa and
brush with ghee.
The rotis are best enjoyed warm! Serve then with dal like dal tadka and
simple Indian stir-fry like bhindi masala or aloo palak.
Roti or Chapati is everyday Indian flatbread which is made with only 2

ingredients- whole wheat flour (atta) and water.
Learn all the tips to make soft roti at home!
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Prep Time 10 mins

Cook Time 15 mins
Resting Time 20 mins
Servings 12 rotis
Ingredients
2 cups atta whole wheat flour, 270 grams + 1/4 cup for rolling the roti
1-2 teaspoons oil optional, 5-10 ml
water as needed to knead a soft dough, I used around 3/4 cup (180 ml)
+ 1 tablespoon (15 ml)
ghee to brush the rotis
Instructions
Knead the dough
Take 2 cups (270 grams) atta in a large bowl. Usually a round flat
plate with shallow edges called paraat is used but I just had a round
mixing bowl so that's what I used.
You can add little oil if you like here, I did not add any.
Start adding water, little by little. As you add water, mix with your
hands and bring the dough together. I needed around 3/4 cup (180 ml)
+1 tablespoon (15 ml) water here. You may need more or less water
depending on the kind of flour.
Once the dough comes together, start kneading the dough. Knead with
the knuckles of your finger, applying pressure.
Fold the dough using your palms and knead again applying pressure
with your knuckles.
Keep kneading until the dough feels soft and pliable. If it feels
hard/tight, add little water and knead again. If it feels too sticky/soft, add
some dry flour and mix.
Once done, the dough should be smooth. Press the dough with your
fingers, it should leave an impression.
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Cover the dough with a damp cloth or paper towel for 20 to 30

minutes.
I placed my paper towel under tap water and then squeezed all the
water from it and used that damp paper towel to cover the cloth.
Roll the roti
After the dough has rested, give it a quick knead again.

Divide the dough into 12 equal parts, each weighing around 35 to 37
grams.
Start working with one ball, while keep the remaining dough balls
covered with a damp cloth so that they don't dry out.
Take one of the balls and press it between your fingers to make it
smooth. Then roll it between your palms to make it round and smooth.
There should be no cracks. Press the round dough ball and flatten it
slightly.
Now take around 1/4 cup atta in a plate for dusting the roti while
rolling it. Dip the prepared dough ball into the dry flour and dust it from
all sides.
Then start rolling the roti, using a rolling board and rolling pin.
Move the rolling pin lengthwise across the dough applying gentle
pressure as you roll. If you are rolling it correctly, the dough will move
in circular motion on its own and the roti will roll evenly. This comes
with practice.
You can also roll a little and then take the roti and move it a little with
your hands and roll again. Roll it thin until you have a 5 to 6 inch
diameter circular roti.
You will have to dip the roti in dry flour several time while rolling the
roti. Anytime the dough starts sticking to the rolling pin, dip the roti into
the atta from both sides and then continue rolling.
Cook the roti

Heat the tawaa (skillet) on medium-high heat. Make sure the tawa is
hot enough before you place the roti on the tawa.
Dust excess flour off the rolled roti and place it on the hot tawa.
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Let it cook for 15-30 seconds until you see some bubbles on top side.
At this point flip the roti, you don't want the first side to cook too much.
Now, let the other side cook more than the first side, around 30
seconds more. Use a tong to see how much it has cooked from the
second side now. If you see brown spots all over, means it has cooked
enough.
Now, remove the roti from the tawa using a tong and place it directly
on flame with the first side (which was little less cooked) directly on the
flame.
The roti if rolled evenly will puff up, flip with a tong to cook the other
side as well. The roti is done when it has brown spots, don't burn it.
Apply ghee on the rotis immediately. Make all the roti/phulka
similarly. Serve warm.
Making Roti/Chapati on Induction top (without puffing on flame)

here's how you can make chapati (or roti whatever you call it) on tawa
without putting it directly on flame to puff.
Roll the roti as usual and place it on the hot tawa. Let it cook for 30
seconds until you see some bubbles on top. At this point flip the roti.
You don't want the first side to cook a lot.
Now, let the other side cook until it has nice brown spots (so it should
cook more than the first side). Now flip again (with the first side now at
the bottom), press the roti with a paper cloth, any cotton cloth or spatula.
It will puff up.
Flip again to cook the other side some more. Remove from tawa and
brush with ghee.
Notes
Please read all the tips and pointers in the post if you are making roti for
the first time. They will definitely help.
Dough keeps okay for 2 days in the fridge. I let it sit out at room
temperature for a bit before making rotis. Cooked rotis stay okay for 3-4
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days in the fridge, separate them with parchment paper so that they don’t
stick and put in a ziplock bag and store.
making soft rotis takes practice. Can be so many reasons right
from kneading the dough to cooking it on tawa. Read the entire post
again. Keep practicing, it’s a skill which comes with time.
it’s all in the rolling. If the middle part puffed and edges did not, it
means it wasn’t rolled evenly.Try again, you get better with practice 🙂
Hi Manali.. Thanks for a detailed process.. I have been trying to learn

roti’s past couple of days.. The shape is perfect as I keep a round vessel
on it and cut it.. But they are very hard! Like you mentioned, I think I
am adding too much ata before heating it.. Let me try your process
tommorow ..
Love the post! My roti gets hard? What can be reason -is it less water
while kneading
could be, try to make a soft dough and knead well. Let the dough
rest and cover with a damp cloth.
Chapter 02 Roti Recipe | Phulka Recipe

Indian bread or roti is an unleavened flatbread that is made in almost
every part of India. My home is also not an exception. Roti, sabzi (a dry
vegetable dish) and dal are regular staple dishes at home. Rotis are also
served with a vegetable or paneer (cottage cheese) curry.
Roti recipe
These rotis or flat breads are made from whole wheat flour and water.
Ghee and salt may or may not be added. I add some salt and ghee to the
dough. The whole wheat flour which is used in making these Indian
breads are hard to semi hard wheat durum wheat. The wheat is finely
ground. This wheat flour is called as “atta”.
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The same flat bread is called roti or phulka in different regions of India.
These breads can be made thin or of medium thickness. In some regions
like Gujarat, the phulkas are made very thin. I know this as I have hands
on experience of savoring these kind of phulkas from a Gujarati
colleague. I usually make thin to medium thickness phulkas.
Difference between phulka and Chapati
Phulka is a hindi word, which means to puff. The roti gets puffed up
when exposed to dry heat like that of the a direct flame and puffs up.
This puffing up can be achieved on a direct flame and also on the tava
itself. A tava is concave flat pan to make the rotis. Whereas I call these
phulkas, hubby calls them rotis.
A chapati is a slightly different kind of flatbread. the word “chapati” is

derived from a Marathi word “chapat” which means “flat”. Instead of
rolling the chapatis were flattened by hand. Of course, its time
consuming to flatten the chapati by the palms in today’s times. So
nowadays a rolling pin is used. A chapati can be also thin or medium
rolled.
Chapati is also made on a tava and can puff or partly puff (pic below).
Oil is used while roasting the chapatis on the tava. There is a version of
chapati made in Maharashtra called as ‘poli’. Where the rolled dough is
layered with oil/ghee and folded thrice. Then rolled again finally – much
like the way we make parathas in north India.
The phulka can be smeared with or without ghee or oil. In my home, we

do apply ghee on the roti while serving it with a veggie dish like aloo
gobi, aloo matar, bhindi masala, lauki kofta or with dals like dal fry, dal
tadka, dal makhani.
As the rotis are made from whole wheat flour so they are healthy and
easy to digest. Here in this post, I will explain the basic method of
making roti or phulka.
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Ingredients for making roti:
3 cups whole wheat flour/atta

1 to 1.25 cups water or more if needed
½ to ¾ tsp salt (optional)
1 to 2 tsp oil or ghee (optional)
How to make roti or phulka
Kneading dough
1. Take whole wheat flour/atta in a bowl. Seive the whole wheat flour
with salt. Add a bit of water and ghee and start mixing.
whole wheat flour for roti recipe
2. Adding some water to the dough in parts, begin to knead the dough.
Kneading Dough For Rotis
3. Continue to knead the dough. keep on adding water as required. If you

add all the water at once then the flour will become too sticky to handle.
Also you need to knock down the dough with your fist while kneading.
Gluten strands have to be formed. If gluten strands are not formed then it
will be difficult to roll the rotis.
At the final stage of kneading the dough, some people also prefer to
throw the dough from approx 1-2 feet height to the bowl while kneading.
This helps in making the dough soft. But I prefer to apply pressure from
my fist. In the pic below you can see the hand posture which is used to
knead the dough.
4. Keep on kneading till the dough becomes pliable and soft. the final
dough consistency should not be very soft or hard. The dough for rotis is
more soft than the dough kneaded for Poori. after kneading the dough, it
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is advisable to cover it with a plate or cloth and keep it aside for 20 to 30

minutes. Although you can make the rotis straight away after kneading
the dough but this 30 minute waiting period helps.
You can also use kitchenaid or roti maker appliances to knead the
dough. I also use kitchenaid stand mixer to make the dough and it works
really well. Many roti maker gadgets knead the dough well but till now
there is not a good gadget which helps in puffing the rotis.
Rolling roti
5. Now make small to medium balls of the dough. Roll the balls in the
palms of your hands.
6. Flatten the ball. Sprinkle some whole wheat flour to the dough ball.
Alternatively, you can also dust the rolling board with flour.
7. Turn on the gas stove and put the tawa to make it hot. The tawa has to
be sufficiently hot to make soft rotis. I generally make rotis on a high
flame. On sim or low flame, the rotis become hard and on a very high
flame they cook too fast. So regulate the temperature while making the
rotis.
So how do find out that tawa is hot enough to make roti – back home,
we sprinkle little whole wheat flour in tawa or griddle and if it becomes
dark quickly then the tawa is ready to make rotis.
8. While tawa is getting hot, start rolling the dough ball into a flat round
circle.
9. Keep on rolling till you get a circle as shown in the below pic. Making
the round rotis is not easy and with practice you will be able to roll them
round. Sprinkle some wheat flour if the dough begins to stretch or
become sticky while rolling.
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The trick to roll round roti is that when you are rolling the dough then
the roti should also be moving in circular direction.
Also make sure that the rotis are not thick as they take much time to
cook and also not easy to puff up and digest.
10. Now put the roti on a hot tawa/griddle.
11. first cook one side. It should be less than half cooked or about one-
fourth cooked as shown in the pic below.
12. Turn and cook the other side. This should be a little bit more cooked
than the first side. Brown spots should be visible. The pic below shows
the roti ready to put on fire.
13. Now hold the roti with a tong and keep the first side which was
cooked, directly on fire. The roti will start to puff.
14. Turn and keep the other side on fire. The roti will puff more. Avoid
burning the rotis and also don’t overdo it as roti will not be soft and will
become crisp and hard like papads.
15. Remove and apply ghee on the roti. Applying ghee or oil keeps them
soft for a long time. Roti made with this method is ideally served hot. If
you cannot serve them hot, then you can keep them in a container that
keeps food warm like a casserole or in a roti basket. You can also wrap
them up in a kitchen towel or napkin.
16. Serve the soft rotis with dals like chana dal, masoor dal or a veggie
dish like aloo gobi, vegetable kadai, stuffed capsicum etc. When you
plan to serve them with dry veggie dish then its best to apply some ghee
or oil to rotis while serving them. Applying ghee on them also helps in
keeping the rotis soft.
Few rips for making soft roti or phulka

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1. I do add ghee/oil in the dough. Adding ghee or salt makes the roti
soft. You can also skip adding ghee or oil. This is the basic method of
making a whole wheat flour dough. This dough you can use for making
stuffed Parathas like Aloo paratha, Gobi paratha, Paneer paratha.
2. It is not necessary to roast the roti directly on fire. You can also cook
it on the tava or griddle. Use a heavy spoon or spatula to apply pressure
on the roti while cooking on a griddle, so that the roti puffs up. Do the
same on the other side. But the rotis made on fire are more soft but they
should ideally be served hot. If you want to serve the rotis later and want
them to store in container, then its advisable to make them on tawa.
3. The dough should be kneaded very well so that the gluten is formed.
The dough should be smooth and well kneaded. If the dough is hard then
rotis will not puff up. On the other hand, if the dough is very soft and
sticky then you won’t be able to roll it and it will not puff up at all.
4. You have to roll the dough very well so that it is even, otherwise the
roti will not puff up.
5. After kneading the dough, you can keep it aside for an hour or so and
that will also help the roti to become soft.
6. Lastly, quality of each brand of whole wheat flour is different. So

while making roti on tava or griddle, each flour will take little different
time to cook. So you have to experiment to know the perfect timing for
the flour you are using and better stick to one flour. Depending on the
quality of flour, less or more amounts of water will be required.
7. After making roti, if you apply some ghee or oil then that also keeps
the rotis soft.
8. Kneading the roti with hot water makes it very soft and these rotis
remain soft even after hours. Best to use this method when making rotis
or phulkas for tiffin box lunch. Care should be taken when mixing the
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hot water with the flour. Use a spoon or spatula first to mix and when
the temperature is bearable knead with hands. Even kneading the rotis
with milk makes soft rotis.
9. After making rotis, if some extra dough is left then keep it in fridge.
Cover the dough bowl with a plate while keeping it in fridge. Although
its better to use fresh kneaded dough, but this way you can use leftover
dough for 1-2 days (if kept in fridge). After 1-2 days of keeping in
fridge, the dough color starts becoming brown and it becomes hard and
also starts smelling and thus not good for making rotis. You can give
that spoiled dough to street cows to eat.
P.S. Kneading the dough well, rolling the dough and cooking it on
griddle are three important steps which need to be mastered to make soft
rotis. Mistake in any of these steps may lead to hard rotis or the one
which are not puffed up well.
Method to make roti or phulka from whole wheat flour.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine Indian
Course: Main Course
Servings roti
Units
Ingredients
▢ 3 cups whole wheat flour or atta
▢ 1 to 1.25 cups water or more if needed
▢ ½ to ¾ teaspoon salt (optional)
▢ 1 to 2 teaspoon oil or ghee (optional)
Instructions
kneading dough
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Take whole wheat flour/atta in a bowl. Sieve the whole wheat flour
with salt to taste. Add a bit of water and ghee and start mixing.
Adding some water to the dough in parts, begin to knead the dough.
Continue to knead the dough. Keep on adding water as required.
Knead the dough till it becomes pliable and soft. The final dough
consistency should not be very soft or hard.
Now make small to medium balls of the dough. Roll the balls in the
palms of your hands.
Flatten the ball. Sprinkle some whole wheat flour to the dough ball.
Alternatively, you can also dust the rolling board with flour.
making roti on tawa

Turn on the gas stove and put the tawa to make it hot.
While tawa is getting hot, start rolling the dough ball into a flat round
circle.
Once the tawa is sufficiently hot then put the roti on a hot
tawa/griddle.
First cook one side. It should be less than half cooked or about one-
fourth cooked.
Turn and cook the other side. This should be a little bit more cooked
than the first side. Brown spots should be visible.
Now hold the roti with a tong and keep the first side which was
cooked, directly on fire. The roti will start to puff.
Turn and keep the other side on fire. The roti will puff more. Avoid
burning the rotis and also don’t overdo it as roti will not be soft and will
become crisp and hard like papads.
Remove and apply ghee on the rotis. Applying ghee or oil keep them
soft for a long time. Rotis made with this method is ideally served hot.
If you cannot serve them hot, then you can keep them in a container
that keeps food warm like a casserole or in a roti basket. You can also
wrap them up in a kitchen towel or napkin.
Serve the soft rotis with dal or a veggie dish.
22

I’ve grown up eating soft rotis and here’s my guide to making them at
home. Also called chapatis / phulkas / rotli, these two ingredients Indian
flatbreads are magical because they are fast, easy and so satisfying.
Yes, I said it. I think rotis are magical. Because they are made with one
ingredient – wholemeal wheat flour (atta) and water if that counts as an
ingredient. You don’t need any leavening agents like yeast or baking
soda or even yogurt. All you need is some practice and patience.
Soft puffy rotis stacked on a plate
Growing up, we had rotis every single day so I would like to think that I
have a fair experience in everything rotis. And that’s what I’m sharing
today – everything I know about making soft rotis at home. Lets go one
by one.
Dough for Rotis

The dough for rotis or chapatis is made with two simple ingredients –
wholemeal wheat flour or atta, and water. Some people add a pinch of
salt (I do that sometimes), some add a little oil, but mostly, I prefer them
without any of these. The rough estimates for flour to water is given in
the recipe below.
Kneading the Dough

It’s important that the dough is smooth, soft and pliable. This means that
when you press down on the dough, you don’t face too much resistance,
and when you press it with your fingers, it should leave an indentation.
The dough should not be sticky or too dry. It should feel smooth to
touch. Once you mix the flour and water, knead using your knuckles and
palm. Stretch the dough with your palms, bring it back with your fingers,
knead with your knuckles and repeat till it feels soft.
Water in the dough

23
Water in this dough plays a really important role. It created steam when
the rolled out rotis are placed on heat and that’s what makes them puff
up. How cool is that. So I like to add a few extra drops of water as I
knead and keep kneading for a while. The atta (flour) keeps absorbing
the water. So the more water you can integrate into the dough without it
becoming sticky, the better it is.
Resting the dough

Over time I’ve realised that while resting the dough is not critical to
making good rotis, it’s definitely helpful. Resting the dough does just
that – it helps the dough come together, smoothen out even further and
helps the dough become more pliable, easier to roll, and produces softer
rotis.
Rolling out rotis

This might be the tricky part and honestly this comes with practice and
patience. In the beginning, don’t get hung up on the shape of the rotis.
As long as they are somewhat circular, you are good to go. A small lime
sized ball is enough, make sure its smooth and round as you start (watch
the video for this), and then roll them out gently with a rolling pin. Too
much pressure and your roti might tear and too little pressure and your
roti might not flatten out evenly.
Cooking Soft Rotis

Start on a hot tawa or skillet when you cook them. If your skillet is not
hot enough, the rotis will take too long to cook and this will dry them
out. You start rotis on a tawa, and finish them on an open flame to puff
them up. If you don’t have an open flame, you can press down gently
with a cloth along the sides and they will start to puff up on the skillet.
I like to finish off hot rotis by smearing them with ghee. I can’t have
rotis without it. If you don’t have ghee, you can make some at home
with my homemade ghee recipe. And if that’s not possible, just smear
them with some butter.
24
Soft Rotis – How to make them at home

Making soft rotis at home only needs two ingredients – atta (wholemeal
wheat flour) and water. From kneading the dough to rolling them out
and cooking them, the entire process takes approx 10-15 minutes with
some resting time in between. Once you master this skill, homemade
bread is never far away!
chapati, how to make rotis, phulka, rotli, soft rotis

Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 12 rotis
Ingredients
2 1/2 cups Atta / Wholemeal Wheat Flour set aside 1/4 cup flour for
dusting
3/4 cup Water lukewarm (approx)
1-2 teaspoon Ghee to smear on rotis
Instructions
To make the dough, place the flour in the center of a wide mouthed
bowl or a plate with a high rim. Make a well in the center and add 1/4
cup water. With your fingers, mix the water and flour together; add
another 1/4 cup water and mix. Do the same thing again till the dough
starts to roughly come together. If the dough is too dry, add a teaspoon
of water at a time. Once the dough comes together, start kneading the
dough, alternating between your palms and your knuckles. Press it down
with your palm, pull it with your fingers and then pull it back. Use your
knuckles to press down on the dough, making indentations and repeat till
the dough is soft and pliable. This should take 3-4 minutes. I like adding
a few drops of water and kneading and i repeat this process 2-3 times.
25
Once the dough is ready, cover it with a barely damp cloth and rest it
for 15-20 minutes.
While you roll the dough, put a tava on the stove and let it pre-heat.
To roll the dough, take a small lime sized piece of dough and smoothen
it into a ball between your palms. Place it on a rolling board or the
kitchen counter and gently press it down to flatten it. Now dust the
dough gently with dry atta and start rolling it. Move the rolling pin along
the length, pressing gently as you go. If your roti feels sticky at any
point, dust it with some dry flour. Keep rotating the roti in a circular
motion and rolling till its approx 5-5.5 inches in diameter and is evenly
rolled out.
Make sure the tawa or skillet has heated evenly before you start
cooking rotis. It should be hot, but not smoking. Place the roti in the
center of the tawa. Wait till you see bubbles on the surface. Once the
bubbles form, flip the roti. Once you see bubbles on the other side, use a
pair of tongs to flip again and transfer the roti to an open flame. In less
than 5 seconds, you'll start to see the roti puff up. Flip again to cook the
other side, and remove from the heat. If your roti doesn't puff up, don't
worry, just cook it till you see brown spots.
While they are still hot, smear the rotis with ghee so that it melts.
Stack them one on top of the other. The residual heat, keeps them soft,
and prevents them from drying out.
bubbles form, flip the roti. Once the bubble form on this side, take a soft
cloth or towel and start pressing down lightly on the roti, rotating it as
you go. It will start puffing up as you press. Roti is cooked when you see
light brown spots on both sides. Smear it with ghee or butter while it's
still hot, and serve immediately.
Water: Different brands of water soak up different amounts of water.

Increase or reduce the water by a tablespoon or two if required
26
Storing the dough: The dough can be stored in an airtight container

in the fridge for up to two days. The colour might darken slightly, but
that doesn’t mean the dough is spoiled. Don’t use the dough if it starts to
smell sour.
Substitutes for water:
The dough can also be kneaded with milk, whey or vegetable stock.
Different people prefer different liquid for kneading.
Multigrain Atta: Using multigrain atta might result in crisper, slightly
denser rotis that may not be as soft. Plain, whole wheat flour produces
the softest rotis
Freezing rotis:
Plain rotis (without ghee) can be frozen up to 3 months by stacking them
on top of the other with a layer of parchment paper in between them.
I’ve detailed this process below the recipe card.
Storing cooked rotis:
Cooked rotis, smeared with ghee, can be stored, wrapped in a soft cloth
or aluminium foil outside for a day. I prefer storing them in an airtight
container on the kitchen counter. We even snack on them during the day.
Frequently Asked Questions about making Chapatis
Difference between rotis and chapatis: These are mainly different names
for the same thing. Up north these are called rotis, down south people
prefer chapati, in Gujarat they are called phulkas or rotlis.
Are rotis healthy: Rotis are a great source of fiber and when consumed
with dal and sabzi, they make a wholesome meal
Why do rotis become hard?

Rotis can become hard if they haven’t been kneaded with enough water,
and the dough isn’t soft and pliable to start with. Another reason for
them becoming hard is if the tava or skillet wasn’t hot enough to start
with.
Why don’t my rotis puff up?

27
Puffed up rotis take practice and patience. A few reasons could be that
the dough wasn’t soft, the tava wasn’t hot enough, or they weren’t rolled
out evenly and had thick and thin spots. But seriously, keep trying and
soon enough, you’ll be making beautiful rotis. Its a skill once learned,
will last you a lifetime.
How to freeze rotis or chapatis:

Rotis or chapatis can be easily frozen. Cook them, and then stack them
one on top of the other with parchment paper between each roti – this
helps them from sticking to each other. To freeze rotis, make sure to use
rotis without ghee. I prefer making stacks of 6-8 so that they can be
defrosted for a single meal. Once you have a stack, wrap it in a foil,
place it in a ziplock and place it flat in the freezer. After a few hours,
once the rotis are frozen you can move it around your freezer. To
defrost, place the foil wrapped rotis in the fridge overnight and heat
them on the tava. Or you could take them out of foil, and microwave
them for a few minutes.
Chapter 04 Sticky Dough

Stickiness is related to the hydration in your dough, no more and no less.
... At the same time, if you are making a drier dough that you know
should not be sticky then it's a sign that your dough either hasn't
incorporated the water, the gluten hasn't fully developed, or maybe you
need a bit more flour in it
When kneading bread dough, how sticky is 'too sticky'?

I often see the directions "If it's too sticky, add more flour". This
usually comes shortly after "Add as little flour as possible."
Being a perfectionist, these two instructions combine to make me an

agitated baker. In general, how sticky is too sticky? Does a general
answer to that question exist? I know that, no matter what, my 100%
hydration pain au levain will be a lot different than a 60% whole wheat
28
or something. However, how often should I be putting aside the dough

for bulk ferment and then washing gobs of dough off my hands?
Having dough stick to your hands is not a sign of failure.

Stickiness is related to the hydration in your dough, no more and no less.
A focaccia dough is going to be very sticky, and it is meant to be. Unless
you knead with oil (a valid technique for sticky doughs) you will be
cleaning dough off your hands, and a lot of it. At the same time, if you
are making a drier dough that you know should not be sticky then it's a
sign that your dough either hasn't incorporated the water, the gluten
hasn't fully developed, or maybe you need a bit more flour in it. If
you've been kneading 10 minutes and it's still sticky then a dusting or
two might be required. If you've been very precise with your
measurements (you weigh everything in grams, including the water)
then this should rarely happen.
If dough on your hands bothers you then you can reserve some dry flour
and add it in as you knead it, it will keep the dough from sticking and
make it easier to handle.
EDIT: From the comments it sounds like you are reserving flour and
only adding it after you let it autolyse. This isn't ideal, what will happen
is that the yeast will operate on the water and gluten available, and the
flour will soak up the rest meaning the available moisture is gone.
Adding flour after you autolyse means it won't get incorporated. Add all
the flour before you autolyse and don't add any after, except maybe a
very small amount for dusting. I'd suggest if its still sticky try giving it a
longer resting period or knead with oil instead.
You are also kneading before you autolyse, which is also not
recommended, the right way to do it is to mix your ingredients until
incorporated, then rest, then knead. If you knead it before you toughen it
up too much.
29
Hard Roti
Rotis can become hard if they haven't been kneaded with enough water,
and the dough isn't soft and pliable to start with. Another reason for
them becoming hard is if the tava or skillet wasn't hot enough to start
with
Appropriate amount of moisture is the best friend of soft chapatis. If
your dough or the rolled chapatis lose too much moisture while and after
cooking, you might end up with rubbery, or worse, crusty chapatis that
are straight out of a nightmare.
Why are my rotis cracking and not soft and fluffy

Having been there and done that and trying every method, trick, and tip
out there, I can assure you I have found many solutions to this. Don’t
feel disheartened or beat yourself up though! This is completely
common and part of the learning process. After making hundreds of rotis
I assure you won’t have this problem anymore.
The key to making soft, fluffy rotis that will fluff up and be soft to the
touch is in the atta (dough) and your tava. Ensure your atta is kneaded
properly and your tava is HOTT and you won’t have any more troubles.
I recommend these additional tips and tricks for your atta and when
cooking your rotis.
Add a teaspoon or so of salt, depending on how much flour you have

taken.
Add 2–3 teaspoons of oil/ghee. This ensures that your rotis will be
soft and they will remain soft if put in a casserole.
Water ( Don’t measure this. You will know how much water you
require depending on the smoothness of the dough).
Add water till you are able to assemble the dough. Once you have
roughly formed a dough, add water little by little, blend the dough with
your knuckles and the heel of your palm to incorporate the water in the
dough. If you have added enough water and blend enough for a couple
of minutes, you will find that your dough has become soft and smooth
30
and NOT sticky (too much water) OR cracking in places (too less
water). If you press it with a finger, the indent will remain. The number
one key to soft rotis is kneading well.
If you want, you can cover the dough with a wet cloth and let it rest
for 30 mins OR wrap it in foil and store in the fridge but I usually go
straight to making the rotis.
Make sure you are not rolling the roti too thick.
Your tava has to be quite hot and you have to find out the perfect spot
where it can avoid uneven heating and wet spots on the roti.
When your roti is cooked well, you will be able to see some places
puffing up. Ensure that you cook both sides well.
Remove from the tava and put onto the direct high flame to achieve a
perfectly puffed up roti. Store in a casserole or serve immediately. If you
are planning on packing them for lunch, wrap them in a few tissues or
foil.
Hope this helps! Keep trying and cooking. The more you cook, the more
easier it will all become and the tastier your food will get!

by one.
Dough for Rotis

31
the recipe below.
Kneading the Dough

Water in the dough

Resting the dough

rotis.
Rolling out rotis

32
Cooking Soft Rotis

Start on a hot tawa or skillet when you cook them. If your skillet is not
hot enough, the rotis will take too long to cook and this will dry them
out. You start rotis on a tawa, and finish them on an open flame to puff
them up. If you don’t have an open flame, you can press down gently
with a cloth along the sides and they will start to puff up on the skillet.
Soft rotis smeared with ghee

I have a FAQ below the recipe card that you can refer to, which has
answers to more questions.
But most importantly, remember – making soft rotis at home takes some
practice and patience. A few tries, and you’ll be making them like a pro!
Rotis are best enjoyed with

Dhaba Style Dal Fry
Veg Jalfrezi
Potato Cabbage Fry
Creamy Matar Paneer
Bhindi Masala
Aloo Gobi Masala

Making soft rotis at home only needs two ingredients – atta (wholemeal
wheat flour) and water. From kneading the dough to rolling them out
and cooking them, the entire process takes approx 10-15 minutes with
33
some resting time in between. Once you master this skill, homemade
bread is never far away!
Course: How To, Side Dishes

Cuisine: Indian, North Indian
Keyword: chapati, how to make rotis, phulka, rotli, soft rotis
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 12 rotis
Ingredients
dusting
Instructions
Once the dough is ready, cover it with a barely damp cloth and rest it
for 15-20 minutes.
While you roll the dough, put a tava on the stove and let it pre-heat.
To roll the dough, take a small lime sized piece of dough and smoothen
it into a ball between your palms. Place it on a rolling board or the
34
kitchen counter and gently press it down to flatten it. Now dust the
dough gently with dry atta and start rolling it. Move the rolling pin along
the length, pressing gently as you go. If your roti feels sticky at any
point, dust it with some dry flour. Keep rotating the roti in a circular
motion and rolling till its approx 5-5.5 inches in diameter and is evenly
rolled out.
bubbles form, flip the roti. Once you see bubbles on the other side, use a
pair of tongs to flip again and transfer the roti to an open flame. In less
than 5 seconds, you'll start to see the roti puff up. Flip again to cook the
other side, and remove from the heat. If your roti doesn't puff up, don't
worry, just cook it till you see brown spots.
While they are still hot, smear the rotis with ghee so that it melts.
Stack them one on top of the other. The residual heat, keeps them soft,
and prevents them from drying out.
bubbles form, flip the roti. Once the bubble form on this side, take a soft
cloth or towel and start pressing down lightly on the roti, rotating it as
you go. It will start puffing up as you press. Roti is cooked when you see
light brown spots on both sides. Smear it with ghee or butter while it's
still hot, and serve immediately.
Water:
Different brands of water soak up different amounts of water. Increase
or reduce the water by a tablespoon or two if required
Storing the dough:
The dough can be stored in an airtight container in the fridge for up to
two days. The colour might darken slightly, but that doesn’t mean the
dough is spoiled. Don’t use the dough if it starts to smell sour.
Substitutes for water:
The dough can also be kneaded with milk, whey or vegetable stock.
Different people prefer different liquid for kneading.
35
Multigrain Atta:
Using multigrain atta might result in crisper, slightly denser rotis that
may not be as soft. Plain, whole wheat flour produces the softest rotis
Freezing rotis:
Plain rotis (without ghee) can be frozen up to 3 months by stacking them
on top of the other with a layer of parchment paper in between them.
I’ve detailed this process below the recipe card.
Storing cooked rotis:
Cooked rotis, smeared with ghee, can be stored, wrapped in a soft cloth
or aluminium foil outside for a day. I prefer storing them in an airtight
container on the kitchen counter. We even snack on them during the day.

Why do rotis become hard?

Rotis can become hard if they haven’t been kneaded with enough water,
and the dough isn’t soft and pliable to start with. Another reason for
them becoming hard is if the tava or skillet wasn’t hot enough to start
with.
Why don’t my rotis puff up?

Puffed up rotis take practice and patience. A few reasons could be that
the dough wasn’t soft, the tava wasn’t hot enough, or they weren’t rolled
out evenly and had thick and thin spots. But seriously, keep trying and
soon enough, you’ll be making beautiful rotis. Its a skill once learned,
will last you a lifetime.
How to freeze rotis or chapatis:

36
Rotis or chapatis can be easily frozen. Cook them, and then stack them
one on top of the other with parchment paper between each roti – this
helps them from sticking to each other. To freeze rotis, make sure to use
rotis without ghee. I prefer making stacks of 6-8 so that they can be
defrosted for a single meal. Once you have a stack, wrap it in a foil,
place it in a ziplock and place it flat in the freezer. After a few hours,
once the rotis are frozen you can move it around your freezer. To
defrost, place the foil wrapped rotis in the fridge overnight and heat
them on the tava. Or you could take them out of foil, and microwave
them for a few minutes.
Chapter 05
by one.
Dough for Rotis

the recipe below.
37
Kneading the Dough

Water in the dough
Resting the dough

rotis.
Rolling out rotis

Cooking Soft Rotis

Start on a hot tawa or skillet when you cook them.
38
If your tawaa / skillet is not hot enough, the rotis will take too long to
cook and this will dry them out. You start rotis on a tawa, and finish
them on an open flame to puff them up. If you don’t have an open flame,
you can press down gently with a cloth along the sides and they will
start to puff up on the skillet.
But most importantly, remember – making soft rotis at home takes some
practice and patience. A few tries, and you’ll be making them like a pro!
Ingredients
dusting
Instructions
Once the dough is ready, cover it with a barely damp cloth and rest it for
15-20 minutes.
39
While you roll the dough, put a tava on the stove and let it pre-heat. To
roll the dough, take a small lime sized piece of dough and smoothen it
into a ball between your palms. Place it on a rolling board or the kitchen
counter and gently press it down to flatten it. Now dust the dough gently
with dry atta and start rolling it. Move the rolling pin along the length,
pressing gently as you go. If your roti feels sticky at any point, dust it
with some dry flour. Keep rotating the roti in a circular motion and
rolling till its approx 5-5.5 inches in diameter and is evenly rolled out.
Make sure the tawa or skillet has heated evenly before you start cooking
rotis. It should be hot, but not smoking. Place the roti in the center of the
tawa. Wait till you see bubbles on the surface. Once the bubbles form,
flip the roti. Once you see bubbles on the other side, use a pair of tongs
to flip again and transfer the roti to an open flame. In less than 5
seconds, you'll start to see the roti puff up. Flip again to cook the other
side, and remove from the heat. If your roti doesn't puff up, don't worry,
just cook it till you see brown spots.
While they are still hot, smear the rotis with ghee so that it melts. Stack
them one on top of the other. The residual heat, keeps them soft, and
prevents them from drying out.
Make sure the tawa or skillet has heated evenly before you start cooking
rotis. It should be hot, but not smoking. Place the roti in the center of the
tawa. Wait till you see bubbles on the surface. Once the bubbles form,
flip the roti. Once the bubble form on this side, take a soft cloth or towel
and start pressing down lightly on the roti, rotating it as you go. It will
start puffing up as you press. Roti is cooked when you see light brown
spots on both sides. Smear it with ghee or butter while it's still hot, and
serve immediately.
Notes
Storing the dough: The dough can be stored in an airtight container
in the fridge for up to two days. The colour might darken slightly, but
that doesn’t mean the dough is spoiled. Don’t use the dough if it starts to
smell sour.
40
Substitutes for water: The dough can also be kneaded with milk,
whey or vegetable stock. Different people prefer different liquid for
kneading.
Multigrain Atta: Using multigrain atta might result in crisper,
slightly denser rotis that may not be as soft. Plain, whole wheat flour
produces the softest rotis
Freezing rotis: Plain rotis (without ghee) can be frozen up to 3
months by stacking them on top of the other with a layer of parchment
paper in between them. I’ve detailed this process below the recipe card.
Storing cooked rotis: Cooked rotis, smeared with ghee, can be
stored, wrapped in a soft cloth or aluminium foil outside for a day. I
prefer storing them in an airtight container on the kitchen counter. We
even snack on them during the day.
Notes
Storing the dough: The dough can be stored in an airtight container in
the fridge for up to two days. The colour might darken slightly, but that
doesn’t mean the dough is spoiled. Don’t use the dough if it starts to
smell sour.
Substitutes for water: The dough can also be kneaded with milk, whey
or vegetable stock. Different people prefer different liquid for kneading.
Multigrain Atta: Using multigrain atta might result in crisper, slightly
denser rotis that may not be as soft. Plain, whole wheat flour produces
the softest rotis
Freezing rotis: Plain rotis (without ghee) can be frozen up to 3 months
by stacking them on top of the other with a layer of parchment paper in
between them. I’ve detailed this process below the recipe card.
Storing cooked rotis: Cooked rotis, smeared with ghee, can be stored,
wrapped in a soft cloth or aluminium foil outside for a day. I prefer
storing them in an airtight container on the kitchen counter. We even
snack on them during the day.

41
Why do rotis become hard? Rotis can become hard if they haven’t been
kneaded with enough water, and the dough isn’t soft and pliable to start
with. Another reason for them becoming hard is if the tava or skillet
wasn’t hot enough to start with.
Why don’t my rotis puff up? Puffed up rotis take practice and patience.
A few reasons could be that the dough wasn’t soft, the tava wasn’t hot
enough, or they weren’t rolled out evenly and had thick and thin spots.
But seriously, keep trying and soon enough, you’ll be making beautiful
rotis. Its a skill once learned, will last you a lifetime.
How to freeze rotis or chapatis: Rotis or chapatis can be easily frozen.

Cook them, and then stack them one on top of the other with parchment
paper between each roti – this helps them from sticking to each other. To
freeze rotis, make sure to use rotis without ghee. I prefer making stacks
of 6-8 so that they can be defrosted for a single meal. Once you have a
stack, wrap it in a foil, place it in a ziplock and place it flat in the
freezer. After a few hours, once the rotis are frozen you can move it
around your freezer. To defrost, place the foil wrapped rotis in the fridge
overnight and heat them on the tava. Or you could take them out of foil,
and microwave them for a few minutes.
How to keep chapatis soft for several hours

01/10Tips to make soft Chapatis that stay fresh for a long time
42
Chapatis or rotis are a staple in every kitchen in India. They are a type of
Indian flatbread that is enjoyed with savoury curries. Traditionally, the
dough for chapatis is kneaded with water, salt and wheat flour. This is
the usual method in most households, however, many people still
struggle to make soft and puffed chapatis. We bring to you the reason
behind hard chapatis and what you can do to make soft rotis that stay
fresh for long. And did you know that you can also preserve chapatis for
as long as a year? Read till the end to find out how!
02/10Why do chapatis become hard?

Appropriate amount of moisture is the best friend of soft chapatis. If
your dough or the rolled chapatis lose too much moisture while and after
cooking, you might end up with rubbery, or worse, crusty chapatis that
are straight out of a nightmare.
Therefore, to make soft rotis, you must ensure that they trap enough
moisture inside them even after the cooking process is complete. Here
are the steps you can follow to make soft and puffed chapatis!
03/10Add oil to the flour

Adding a little oil to your wheat flour will result in soft and tasty rotis as
the oil lends conductivity to the flour. It will help the chapatis heat up
faster when on the pan without losing a lot of moisture.
04/10 Knead a soft dough

Many people make the mistake of kneading the dough in a hurry and add
insufficient water. You must add the appropriate amount of water to
knead a soft and smooth dough. Do not overdo it as it might cause the
rolled rotis to break. You can also add lukewarm water or milk to your
dough and knead for at least 15 minutes for best results. Leaving it to
rise for 20-30 minutes would make it softer and easier to roll.
05/10Roll the perfect Chapati

When you are making the balls before rolling your chapatis, make sure
they are small in size and free of any corners or crevices. The balls
43
should be smooth and moist. Use a rolling board and pin with a slightly
rugged surface so that the rotis don’t stick to them.
Sprinkle the surface with flour before you begin rolling the rotis. No
need to strictly measure them but try to roll chapatis that are 5 to 7
inches in diameter and 1.5 mm to 2.5 mm in thickness.
06/10Puff the Chapati on the flame

After that put the first side centrally and directly on the flame until
puffed properly. If the roti is not puffing up properly, press it lightly
with a spoon. Ending up with a puffed and cooked chapati should not
take more than 60 seconds or else it might lose too much moisture and
become tight pretty soon.
If your chapati has some portions that have not puffed, use your tongs to
put that part over direct heat. Before putting the rotis on the flame,
ensure that the burner is not too hot or else it might poke holes in them
and as a result, they will not puff up. Reduce the flame 5-7 seconds
before putting the rotis over the burner. Toasting the rotis this way helps
form a tight layer which entraps water vapours. These evaporate when
exposed to the heat of the direct flame to give you perfectly puffed rotis.
This might seem like a chore at first, but you will get used to it with
time. Keep the pan on high heat before you put the rolled chapati over it.
The temperature of the pan should be about 160-180 degrees before you
cook your roti.
You can check if your pan is perfectly hot by putting a few drops of
water over it. If they sizzle and evaporate immediately, you can start
cooking! Once you put your rolled roti on the pan, cook the first side for
just 10 to 15 seconds, flip it and cook for 30 to 40 seconds.
08/10The science of the pan

For making soft chapatis that stay that way, it is important to be mindful
of the pan you use to cook them. If you are using a copper pan, it should
be 1.5 mm in thickness, steel pan can be 3 mm and aluminium pan can
44
be 2 mm so that the heat is evenly distributed and the rotis can be

perfectly cooked. The surface of the pan should be clean and smooth
before you start making the chapatis.
09/10Store over one another & apply ghee

Store over one another & apply ghee
Once your chapati is puffed, press using a spoon to flatten it and store
one above the other. This will help to reduce the chances of moisture
loss. Do not use your hand to flatten it or the steam that escapes the roti
can scald it. If you apply a bit of ghee on your rotis while they are hot, it
will keep them moist and enhance their taste. Eat them with your
favourite stir fry or curry as soon as possible!
10/10How to preserve your Chapatis?

How to preserve your Chapatis?
Polybag
We have a bonus for you. Want to know how to preserve your chapatis
for later? Just put them in a polybag and store in the freezer. When you
have to use them, leave them out for about an hour to defrost, sprinkle a
few drops of water on the surface and heat them in the microwave.
Alternatively, toast them one by one on a pan after applying oil on both
sides.
Aluminium Foil
You can also wrap the rotis in aluminium foil and store in an airtight
container to keep them fresh for a whole week!
Ziplock Bag
If you want to store chapatis for any longer than a week, it will be a
better option to store rolled chapati dough in a ziplock bag by putting
butter paper in between them. Cover the chapatis on both sides with
some flour to prevent sticking. Do not store too many rolled chapatis in
one bag as they might stick.
Cooking questions How to Make Chapati Soft?

How to make chapati soft?
Hi
45
I would like to know how one should make chapatti so that it stays soft
and edible. If it is made in morning and consumed in the afternoon.
Specially for kids in tiffin-box.
I have been told one needs to put many spoons of oil for chappatis to be
soft ! Again am not convinced cos from health point of view one needs
to consume least of oil in diet
How to make and keep chapatis soft without using too much oil?
You do not need to add too many spoons of oil to keep chapaties soft.
You need to add only a little.
For chapaties to stay soft for a long time, the following things should be
done. Whole process of making chapaties matters. A wrong step can
result in not so soft chapaties.
The ingredients
- It is important to use good quality wheat flour.
- Using lukewarm water to make chapati dough helps in keeping
chapaties soft.
- Using only milk or a mix of milk and water to make chapati dough
helps in keeping chapaties soft.
The consistency of the dough
- Use just enough liquid/water to make soft and pliable dough. Too hard
(tight) dough will make it difficult to roll and the chapati will be hard
too.
- If the dough is loose (contains more water than necessary, you will
need to use more dry flour while rolling which can make chapati hard.
- Resting dough for 20-30 minutes is a must to make soft chapati.
- Knead dough well after it has rested for

20-30 minutes and before making balls.
- Keep dough balls covered till you are ready to roll them. You may
cover them with a wet cloth or keep them in a box.
46
- Once a round is rolled out, add a few drops oil onto the circle and
spread it. Fold the circle in half and again to form a triangle.
- Roll again to form a circle or a triangle (your preference).
- While rolling, remember to roll the edges thinner than the center. This
helps in puffing up of the chapati while cooking.
Important points while cooking chapati
- The heat while cooking chapati is important.
- The tava(girdle) should be heated well before you place the rolled
chapati on it. Once the tava is heated, you can keep the heat medium.
- Maintain the heat where you get the chapati to puff up and get light
brown spots.
- Too high heat will cook the chapati too quickly and burn the chapati.
- Too low flame will take longer for the chapati to cook and make the
chapaties stiff and hard.
- Press the chapati lightly with a spatula while it is on the tava. Press at
the point where you see the steam escaping. This will help the chapati to
separate the layers and puff up nicely.
How you store chapati is important too.
As soon as the chapati is made, store it in a container. That way, it will

not dry out and become hard.
There are special chapati boxes available. You may make use of them.
47
You may visit the page below to read the step by step instructions with
photos.
Making chapati
Hope this helps.
You may use milk and water 50/50. Or you may use only milk to make
wheat flour chapati dough.
One little trick to make chapati soft

by: Gloria
One little trick is to add a little mashed potato to the flour and knead all
together - this makes chapati stay soft until next day!
Roti Recipe- How to Make Roti (Chapati)

Roti is a whole wheat flatbread that's a staple in most Indian homes.
Also known as Chapati or Phulka, this popular Indian bread is enjoyed
with lentils, curries and stir-fries. Follow these tips and tricks, and learn
how to make soft, puffy rotis every single time!
There's something about the smell of fresh puffed up rotis that transports
me back to my mum's kitchen in seconds! It's a flatbread I grew up
eating everyday.
Since roti is my kids' favorite accompaniment for Indian curries, I want
them to learn the art and science behind making a fail-proof roti. With
this recipe and a few tips and tricks that I've learned over the years,
anyone can make and enjoy warm and puffy roti or phulka.
What is Roti?
48
Roti, also known as chapati or Phulka, is a circular flatbread from the

Indian subcontinent made from stoneground whole-wheat flour (gehu).
It's a staple in everyday Indian cooking.
A simple soft dough is prepared using water, then divided into smaller
portions. Each dough ball is rolled into flat disc using a rolling pin called
belan, on a flat surface called chakla. It is then cooked in a flat pan,
called tawa.
Humble Origins of Roti: There are mixed stories when it comes to the
origins of roti. Some citing suggest its existence in the Harappa Culture
in Indus Valley Civilization 5000 years ago.
While other sources suggest that it was a staple food for the Swahili
speaking people in East Africa, and it travelled to India via the trade
route.
A puffed up Indian roti
Difference between Roti, Phulka and Chapati
Roti, pronounced as row-tee, and Chapati, pronounced as chuh-paa-tee,

are often used interchangeably, and refer to the same flatbread. After the
dough is rolled out, it is then cooked on the tawa (or skillet), flipping
multiple times until cooked all the way.
Phulka, pronounced as full-kaa, is cooked on one side till small air

pockets
Indian Recipes » Roti Recipe- How to Make Roti (Chapati)

Indian flatbread, roti, brushed with ghee
49
eating everyday.

What is Roti?

called tawa.
route.


pockets form. Then you flip it and cook until air pockets form on this
50
side. Now, using tongs you cook it over direct flame until the air pockets
combine to make it puff up like a balloon.
Home » Indian Recipes » Roti Recipe- How to Make Roti (Chapati)


eating everyday.
This video file cannot be played.(Error Code: 102630)

What is Roti?

called tawa.
51
route.


The main ingredient for making Roti is Atta, which is the Hindi word for
whole wheat flour. In addition to that we need water, to knead the
dough. These 2 ingredients are a staple in every Indian household.
Atta (Flour): I like to use fine ground Whole wheat 'Chakki' atta to
make roti. It is just the right consistency of flour to make these
flatbreads. I have shared my preferred brands below.
Water: Warm water is the secret to soft roti. The key is to keep it
warm, not hot, not cold. I take regular water and pop it in the microwave
for 15 to 20 seconds and that does the trick
Ghee & Salt: These optional ingredients that add to the taste of roti
and keep it soft for longer. I generally skip the salt, but add 1 teaspoon
of ghee to knead the dough if I plan to use it over 2 days.
Which Flour is Best for Roti?

52
In the order of preference, I like Sujata Chakki Atta (Whole Wheat),

Pillsbury Whole Wheat Chakki Atta, or Aashirvaad Whole Wheat Atta.
Home » Indian Recipes » Roti Recipe- How to Make Roti (Chapati)

Published: Jan 8, 2021 · Updated: Feb 22, 2021 by Aneesha · This post
may contain affiliate links · As an Amazon Associate I earn from
qualifying purchases · 2 Comments
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Jump to Recipe

eating everyday.

What is Roti?

53
called tawa.
route.


You might also like another popular Indian Flatbread recipe for Naan.
What are the Ingredients of Roti?
Dry dough in a stand mixer
54

In general I find that the Indian brands are better for roti. The rotis don't
stay soft with the other whole wheat flour brands.
Accessories Needed to Make Roti
You'll need a rolling pin, any flat rolling surface, a non-stick pan and
tongs to make roti. Here are my tried and tested accessories:
Rolling Pin (also called Belan)
Chakla (Rolling surface) or any flat cutting board
Non-stick pan or tava
Tongs
How to Keep Roti Soft for a long time?

Here are a few tips and tricks that will keep your rotis soft for longer:
Add 1 teaspoon of ghee or oil to the dough while kneading. This adds
some fat to the dough, which keeps rotis softer for longer.
Knead the dough using warm water. To warm water, take water in a
cup and microwave it for 15 to 20 seconds. The water should be warm to
the touch, not hot.
55
While making rotis keep the spare dough covered with a damp paper
towel at all times to keep it moist.
Another trick is to store them in a tortilla box or wrap them in aluminum
foil as soon as they are made, since exposure to air dries them out.
A final trick is to apply ½ teaspoon of ghee to each roti while stacking
and storing.
How to Fix Roti Dough Consistency?
Sometimes, the dough turns out too hard or too sticky due to various
factors involved. If you've read the tips above, chances are, it won't
happen. But if it does, here's how to save your roti dough:
Too hard: Add a few tablespoon of warm water and gently knead that
into the dough.
Too Sticky: Add a few tablespoons of dry atta (flour) and knead that
in the dough. Add more if needed until you reach the right consistency.
How to Make Roti- Step by Step Instructions

Step 1: Make Roti Dough (by hand or stand-mixer)
How to Knead Roti Dough by Hand
In a large mixing bowl, add flour and ¼ cup of water. Using your
fingers, gently mix the dough until all the water is absorbed.
Add another ¼ cup water and keep mixing until it starts to form the
dough. Depending on the brand of your flour, you will need ¾ to 1 cup
of water. In the end, the dough should be soft but not sticky.
Using your fist and lower palm, knead the dough for 1 minute. Wet
your hand to smooth the dough. Add the oil (if using) and knead for
another 30 seconds.
Cover it with a damp kitchen towel and rest for 15 minutes for the
glutens to develop. After that, knead the dough once again.
How to Knead Roti Dough Using Stand Mixer

56
Add the dough to the mixing bowl. Turn on the stand mixer with
dough attachment on the lowest speed. Start adding water, ¼ cup at a
time. After adding about ¾ cup water, the dough should start coming
together, in about 3 minutes. If needed, stop and scrape the sides of the
bowl.
At this point, check to see the consistency of the dough. The dough
should be soft and pliable such that, when pressed with your thumb it
leaves an impression. It the dough feels firm, turn the mixer on and add
the remaining water.
Knead the dough for a minute on low speed. Optionally, you can add
1 teaspoon oil or ghee during this process.
Turn the mixer off and cover the dough with a damp kitchen towel
and rest for 15 minutes. After that, knead it again for 15 seconds.
First 4 steps showing how to knead dough in stand mixer

Step 2: Roll it out
To make the roti, divide the dough into 12 equal portions, about the
size of a lime and roll between your palms to make a smooth round ball
without any cracks. Cover all dough balls with a damp towel.
Put the other ¼ cup flour on a plate for dusting the dough while
rolling. Ensure that your rolling pin and surface is dry.
Take one dough ball at a time, while keeping the remaining dough
covered with a damp towel so they don’t dry out. Dip the dough ball in
the plate of dry flour, shake off the excess, then place it on a flat rolling
surface, like a chakla, countertop, or a cutting board. Then flatten it
gently by pressing with your fingers.
Start rolling gently from the center in an outward motion, turning it
about 45 degrees between each roll. Dust with flour in between to
prevent sticking.
Continue rolling until you flatten the dough into an even disc, about 7
inches in diameter. In the meantime, preheat a nonstick pan over
medium-high heat.
4 steps showing how to roll dough to make roti

57
Step 3. Cook Roti (or Phulka)
Dust off the excess flour from the rolled roti and place flat in the non-
stick pan or tawa. Cook until small air pockets start forming on the
surface, about 30 to 45 seconds.
Using tongs, flip the roti. Cook until you see air pockets develop on
this side, about 15 to 20 seconds, then flip again.
Cooking roti in a skillet

To Make Roti/ Chapati
Using a flat spatula, gently press the roti while rotating it, until it
begins to puff up. Flip it a few times to cook it evenly.
Cooking roti in a non stick pan

To Make Phulka
Using tongs, lift the roti and move the pan on another burner. Reduce
the heat to medium and cook the roti on direct flame until all the air
pockets combine, making it puff up like a balloon.
Rotate in between to prevent it from burning. Flip it a few times to
cook it evenly.
Indian Recipes » Roti Recipe- How to Make Roti (Chapati)

eating everyday.
58

What is Roti?

called tawa.
route.


59
You might also like another popular Indian Flatbread recipe for Naan.
What are the Ingredients of Roti?
Dry dough in a stand mixer

In general I find that the Indian brands are better for roti. The rotis don't
stay soft with the other whole wheat flour brands.
Accessories Needed to Make Roti
You'll need a rolling pin, any flat rolling surface, a non-stick pan and
tongs to make roti. Here are my tried and tested accessories:
Rolling Pin (also called Belan)

Chakla (Rolling surface) or any flat cutting board
Non-stick pan or tava
Tongs
60
How to Keep Roti Soft for a long time?
Here are a few tips and tricks that will keep your rotis soft for longer:
Add 1 teaspoon of ghee or oil to the dough while kneading. This adds
some fat to the dough, which keeps rotis softer for longer.
Knead the dough using warm water. To warm water, take water in a
cup and microwave it for 15 to 20 seconds. The water should be warm to
the touch, not hot.
While making rotis keep the spare dough covered with a damp paper
towel at all times to keep it moist.
Another trick is to store them in a tortilla box or wrap them in
aluminum foil as soon as they are made, since exposure to air dries them
out.
A final trick is to apply ½ teaspoon of ghee to each roti while stacking
and storing.
How to Fix Roti Dough Consistency?
Sometimes, the dough turns out too hard or too sticky due to various
factors involved. If you've read the tips above, chances are, it won't
happen. But if it does, here's how to save your roti dough:
Too hard: Add a few tablespoon of warm water and gently knead that
into the dough.
Too Sticky: Add a few tablespoons of dry atta (flour) and knead that
in the dough. Add more if needed until you reach the right consistency.
How to Make Roti- Step by Step Instructions

Step 1: Make Roti Dough (by hand or stand-mixer)
How to Knead Roti Dough by Hand
61
another 30 seconds.
How to Knead Roti Dough Using Stand Mixer
Add the dough to the mixing bowl. Turn on the stand mixer with
dough attachment on the lowest speed. Start adding water, ¼ cup at a
time. After adding about ¾ cup water, the dough should start coming
together, in about 3 minutes. If needed, stop and scrape the sides of the
bowl.
At this point, check to see the consistency of the dough. The dough
should be soft and pliable such that, when pressed with your thumb it
leaves an impression. It the dough feels firm, turn the mixer on and add
the remaining water.
Knead the dough for a minute on low speed. Optionally, you can add
1 teaspoon oil or ghee during this process.
Turn the mixer off and cover the dough with a damp kitchen towel
and rest for 15 minutes. After that, knead it again for 15 seconds.
First 4 steps showing how to knead dough in stand mixer

Step 2: Roll it out
62
the plate of dry flour, shake off the excess, then place it on a flat rolling
surface, like a chakla, countertop, or a cutting board. Then flatten it
gently by pressing with your fingers.
prevent sticking.
medium-high heat.
4 steps showing how to roll dough to make roti

Step 3. Cook Roti (or Phulka)
Dust off the excess flour from the rolled roti and place flat in the non-
stick pan or tawa. Cook until small air pockets start forming on the
surface, about 30 to 45 seconds.
Cooking roti in a skillet (Tawaa)

To Make Roti/ Chapati
Cooking roti in a non stick pan

To Make Phulka
pockets combine, making it puff up like a balloon.
Rotate in between to prevent it from burning. Flip it a few times to
cook it evenly.
Steps Showing how to make Phulka over direct flame

63
Serving & Storing Suggestion

How to Store Roti?
Remove cooked roti and store in a tortilla case lined with aluminum foil
and a paper towel. The aluminum foil traps the heat and keeps them
warm. The paper towel soaks any condensation and prevents them from
turning soggy. Layer the rotis and store.
For storing leftover roti, tightly wrap them in aluminum foil layered with
paper towel and refrigerate.
How to re-heat roti? Wrap the rotis in a damp paper towel and
microwave for 30 seconds.
Serving Suggestion
Enjoy warm with your favorite dal, vegetable or curry. To enhance the
flavor, spread ½ teaspoon ghee or olive oil before serving.
Pro Tips for Soft Rotis
After kneading the dough, cover it with a damp cloth and rest it for 15
minutes to allow the glutens to develop. After that knead again for a
quick 15 seconds before rolling.
For softer rotis, knead the dough in warm water that has been
microwaved for 15 to 20 seconds. Also, while making rotis keep the
spare dough covered with a damp paper towel at all times.
To ensure that the roti doesn't dry out while cooking, heat the pan on
medium-high heat before you place it in.
To get puffed up rotis, roll it out to an even thickness. Uneven
thickness causes the dough to crack while cooking, causing it to deflate.
The key to getting a round shaped roti is to rotate and roll. With
practice, one learns to 'rotate while rolling', but that takes time.
Perfecting the roti shape comes with practice, so don't be hard on
yourself the first few times.
How to Store Roti Dough?

64
I store leftover Roti dough in an airtight container in the refrigerator for

maximum 2 days. I find that after 2 days, the color of the dough begins
to darken and taste changes.
Common Questions or Roti
Is roti the same as tortilla?
Even though both are flatbreads cooked on the stove, the Spanish or
Mexican Tortilla is made with all-purpose flour, oil, water and
seasoning. Roti on the other hand, is mostly made with whole wheat
flour and water. Occasionally, salt and ghee are added based on personal
preference. One can say that Roti is like a whole wheat tortilla.
Why is my roti rubbery?
That's probably because your pan wasn't hot enough. For the roti to cook
evenly and build up enough hot air to puff up, the pan has to be heated
on medium-high heat before you place it in. Adding it to a cool pan, will
dry it out while cooking and make it rubbery.
Why does my roti not puff?
Making roti is like baking, it's a little bit of science combined with some
practice. Few reasons why roti didn't puff up could be, that the pan
wasn't hot enough, or the dough was too soft or too hard, or it wasn't
rolled out to an even thickness. That being said, don't lose hope if your
roti doesn't puff up the first time, read the tips section above and keep
practicing.
How can I make my roti soft for long time?
Adding 1 teaspoon of ghee or oil to the dough while kneading adds some
fat to the dough, which keeps them softer for longer. Also, knead the
dough using warm water. Another trick is to store them in a tortilla box
or wrap them in aluminum foil as soon as they are made, since exposure
to air dries them out. A final trick is to apply ½ teaspoon of ghee to the
roti while stacking and storing.
Is Roti Vegan?
65
Yes. Since the roti dough is made with whole wheat flour and water, it is
vegan. If you wish to add some kind of fat while kneading, use olive or
canola oil to keep it vegan.

Aneesha Gupta
Learn how to make Roti or chapati, a popular Indian whole wheat
flatbread. Use this easy recipe, tips and tricks for a soft and puffy roti
every time!
Ingredients
2 cups whole wheat flour plus ¼ cup for dusting while rolling
¾-1 cup warm water or as needed (microwaved 15-20 seconds)
1 teaspoon olive oiI or ghee optional
Knead Dough Using hands

another 30 seconds.
Roll it out
Round dough balls on a marble surface
66
Dry flour and flat rolling surface on blue background
the plate of dry flour, shake off the excess, then place it on a flat surface
and flatten it gently by pressing with your fingers.
Dusting roti dough in dry flour
prevent sticking.
Rolling dough ball into Indian chapati
medium-high heat.
Rolled dough for making Indian roti
Cook Roti (or Phulka)

Dust off the excess flour from the rolled roti and place flat in the pan
or tawa. Cook until small air pockets start forming on the surface, about
30 to 45 seconds.
Cooking Indian flatbread in a non stick pan
Gently pressing Indian roti with a spatula
To Make Phulka
pockets combine, making it puff up like a balloon. Rotate in between to
prevent it from burning. Flip it a few times to cook it evenly.
Puffing rotis on the stove over direct flame
67
Serve Warm
Remove cooked roti and store in a tortilla case or wrap it in aluminum
foil. Repeat the process for other rotis. Enjoy warm with your favorite
curry. To enhance the flavor, spread ½ teaspoon ghee or olive oil before
serving.
After kneading the dough, cover it with a damp cloth and rest it for 15
minutes to allow the glutens to develop. After that knead again for a
quick 15 seconds before rolling.
For softer rotis, knead the dough in warm water that has been
microwaved for 15 to 20 seconds. Also, while making rotis keep the
spare dough covered with a damp paper towel at all times.
To ensure that the roti doesn't dry out while cooking, heat the pan on
medium-high heat before you place it in.
To get puffed up rotis, roll it out to an even thickness so it can puff
up. Uneven thickness causes the dough to crack while cooking, causing
it to deflate.
Note: The nutrition facts below are my estimates. If you are following
any diet plan, I recommend cross-checking with your preferred nutrition
calculator.
Indian Cooking Hacks: Tips To Keep Chapati Dough (Atta) Fresh

And Soft For Longer
If you store your dough properly, you can increase its shelf-life and
make sure you don't have to prepare it more than once a day. Here are
some steps you can follow to achieve the same:
1. Use Cling-Film or Aluminium Foil

After you're done using the dough, you can cover it with aluminium foil
or a clean cling film before placing it in a container and refrigerating it.
68
Cover the dough completely, making sure there are no air bubbles left
inside.
2. Use An Air-Tight Container
You can store your dough in a zip lock bag or an air-tight container as
well before placing it in the fridge, to prevent it from spoiling.
3. Use Water Judiciously

Adding too much water to your dough while kneading it, can also make
it spoilt faster. Make sure you only add water in small quantities. If you
feel that the consistency of your dough is too loose, add some dry flour
to correct it.
4. Cover The Dough Surface With Oil/Ghee

You can also prevent your dough from spoiling by covering it with a
thin layer of oil or ghee before placing it your container and refrigerating
it. The grease may prevent blackening and drying of the atta, keeping it
soft and fresh for the next batch of chapatis.
Never leave your kneaded dough uncovered or in out of the refrigerator

for long hours, especially during summers. This can result in growth of
bacteria that may cause food poisoning. Make sure you store your dough
in a good quality high grade plastic container and keep it refrigerated at
all times.
A freshly prepared dough if kept in the refrigerator at night doesn't get

stale for use in the morning in fact it can be used to prepare the rotis for
more than one day assuming the refrigerator is working properly. It's not
harmful in anyway. Though you need to do certain things to prolong the
shelf life of the dough if you need to use it for more than one day.
Try to store the dough in a ziplock bag, aluminium foil, an air tight
container can also serve the purpose. The lesser the oxygen the slower
the growth rate of microorganisms.
69
When using plastic cling film or aluminium foil ensure that the dough
is packed tightly and there are no air bubbles.
Addition of a pinch of salt to the flour while preparing the dough also
helps to increase the shelf life of the dough by slowing down the growth
of yeast.
To use the dough just take it out of the refrigerator and leave it to
thaw for about 30 min. then use it. One can also add a little bit of flour
while preparing rotis to make the dough more pliable.
Anything which gets spoiled or stale gives a specific smell which

resembles sour food substances.if you want to check whether this dough
you are talking about is fit or unfit to eat you must check its smell, if you
notice sourness in the smell you must discard it,because it has been
contaminated by the micro flora.
not only dough but curries and desserts also when get spoiled they give
an unacceptable smell and you can judge the acceptability.
otherwise in refridgerated food can be stored upto many days but

depends upon the temperature, whenever the environment conditions are
good for the microorganisms they will grow in food in large amounts
and result in food spoilage.
there are some organisms which can survive the refrigeration

temperature.these are known as psychrophiles.

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How to Make Roti

Chapter 01 Roti Recipe- How to make Roti/Chapati

It is known by different names in different parts of the country and

Roti/Phulka/Chapati/Rotli are more or less the same thing.

Is roti gluten-free? The traditional roti is not gluten-free since it is made

How is Roti Cooked

So this will vary in different parts of the country.

But at a lot of people I know (including my mother-in-law), cook it all

pair of hands rolling a flatbread on a board with a wooden rolling pin

Tips to make soft rotis

I am sharing you some of the things that I have learned in my roti

If the dough feels too wet/sticky- add more flour.

Keep doing this until your dough is smooth and pliable.

The makes the rolling easier, the rotis so much better.

Why my roti didn’t puff?

It also won’t puff if the dough was too tight/hard.

Frequently Asked Questions

How to store roti?

How to re-heat roti?

Can you freeze these?

2- Start adding water, little by little.

8- Cover the dough with a damp cloth or paper towel for 20 to 30

9- After the dough has rested, give it a quick knead again.

12- Press the round dough ball and flatten it slightly.

Roti or Chapati is everyday Indian flatbread which is made with only 2

Prep Time 10 mins

Cover the dough with a damp cloth or paper towel for 20 to 30

Roll the roti

After the dough has rested, give it a quick knead again.

Cook the roti

Making Roti/Chapati on Induction top (without puffing on flame)

Hi Manali.. Thanks for a detailed process.. I have been trying to learn

Chapter 02 Roti Recipe | Phulka Recipe

A chapati is a slightly different kind of flatbread. the word “chapati” is

The phulka can be smeared with or without ghee or oil. In my home, we

Ingredients for making roti:

3 cups whole wheat flour/atta

How to make roti or phulka

whole wheat flour for roti recipe

Kneading Dough For Rotis

3. Continue to knead the dough. keep on adding water as required. If you

is advisable to cover it with a plate or cloth and keep it aside for 20 to 30

10. Now put the roti on a hot tawa/griddle.

Few rips for making soft roti or phulka

6. Lastly, quality of each brand of whole wheat flour is different. So

Method to make roti or phulka from whole wheat flour.

making roti on tawa

Chapter 03 Soft Rotis – How to make them at home

Dough for Rotis

Kneading the Dough

Water in the dough

Resting the dough

Rolling out rotis

Cooking Soft Rotis

Soft Rotis – How to make them at home

chapati, how to make rotis, phulka, rotli, soft rotis

Water: Different brands of water soak up different amounts of water.