Served HotServed Hot VegetarianVegetarian
Good based on 7 Ratings

Listed in : Vegetarian , Vegetarian Bread , Vegetarian Rotis , Chefs Recipes , Special Diets , Special Diets No Onion & No Garlic , Special Diets Jains

Use the quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Once you are comfortable with making the basic dough, there is endless scope for experiment by mixing in a variety of other flours, spices like cumin and carom seeds and minced herbs like mint or coriander. Contributed by Maharaja Bleheim, UK


Servings: 2
  • Wheat Flour, Whole-grain, 1 cup wheat flour(whole wheat flour)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated ½ cup water (preferably lukewarm)
  • Salt, Common Salt, Rock Salt, Table Salt ¼ tsp salt
  • Rice Flour, White, Powder, Rice Flour 1 tbsp flour (for rolling)
  • Canola Oil, Vegetable Oil, Cooking Oil (or Ghee for cooking optional)

Instructions (Preparation Steps):

  • For the dough:
  • Combine the flour and salt in a large bowl or an Indian parath.
  • Pour in the water slowly, gathering the flour together until you get a soft and moist dough.
  • Transfer it to a clean surface or platform (this is not required if using the parath) and knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough. Cover the dough with a damp cloth and allow to rest for anytime between 10 minutes to ½ an hour.
  • Divide the dough into 6 round balls.
  • With the help of a food processor:
  • This is super easy and takes only a few minutes to assemble.
  • In a food processor fitted with a metal blade, add the dry ingredients.
  • Process for a few seconds until the dry ingredients are uniform.
  • With the machine running, add water little by little, until he flour begins to form into a mass.
  • If the machine turns slow at any time, turn it off and mix the flour with the water. Turn on the machine and when the ball of dough has formed, process for about 20 to 25 times until it becomes smooth and pliable. Use as required.
  • To make Rotis:
  • In a small bowl place some atta or whole wheat flour.
  • Place a tava or a heavy cast iron griddle over medium heat.
  • On a lightly floured surface, take one ball, dip it into the flour and roll it into a thin circle, about 5 ½” to 6 “ in diameter.
  • You can use extra flour while rolling the dough to prevent the dough from sticking to the surface.
  • However use as little as required, as too much flour will make the roti dry.
  • Knock the excess flour off the rolled dough by slapping it between your hands and place it on the preheated griddle.
  • When small white bubbles appear on the surface of the roti, turn it over with a pair of tongs and cook until the surface bulges with air pockets.
  • With the help of your tongs, lift the roti and toast on both sides over a direct flame for a few seconds until it puffs up.
  • A well done roti is cooked and has golden brown spots on both sides.
  • If you don not want to puff your rotis over a direct flame, you can cook the roti by allowing it to stay on the griddle. Turn it over until cooked on both sides.
  • And then gently press the top of the roti with a soft cloth or a flat spatula until the roti puffs up. This requires a little practice.
  • Brush the rotis with the optional ghee or melted butter and keep them in containers lined with cloth or thick paper towels.
  • To make glutenfree bread add kurrakan flour or ragi flour,besen,bajra flour and follow the above method

Cook's Tip:
To regain freshness in stale chapathi Just wrap them in a clean cloth and pack them in an airtight container that will fit into the pressure cooker and pressure cook for two whistles and serve fresh and hot.
To prevent formation of ice, rub table salt to the insides of your freeze.
Rinse uncooked rice in a sieve under a cold running tap before cooking; this removes excess starch


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