Easy Chapati (Roti Bread)

Step 1: Prepare the dry ingredients

Add 1 cup of all-purpose flour to a mixing bowl. Then, add 1/2 teaspoon of salt to the flour.

Step 2: Add oil and water

Pour 1 tablespoon of vegetable oil into the flour mixture. Gradually add 1/2 cup of water, a little at a time, to the bowl.

Step 3: Mix and knead the dough

Mix the ingredients with your hands, incorporating the water until a dough forms. Knead the dough for 5 minutes until it becomes smooth and elastic.

Step 4: Rest the dough

Cover the kneaded dough with cling film and let it rest for 10 minutes.

Step 5: Prepare for rolling

After the dough has rested, sprinkle a generous amount of flour on a clean surface or cutting board. Place the dough on the floured surface and roll it into a log shape.

Step 6: Portion and shape

Tear off a small, even-sized piece of dough from the log. Roll this piece into a smooth ball in your hands.

Step 7: Flatten and roll

Dust the dough ball with flour and flatten it gently with your palm. Use a rolling pin to roll the dough until it is fairly thin and round, about 6-8 inches in diameter.

Step 8: Remove excess flour

Gently shake away any excess flour from the rolled dough before cooking.

Step 9: Cook on a hot pan

Heat a dry pan over medium-high heat until hot. Place the rolled dough onto the hot pan.

Step 10: Cook first side

Cook the chapati until small air pockets begin to appear on the surface, which should take approximately 30-40 seconds.

Step 11: Flip and cook second side

Flip the chapati over to the other side and cook for another 40 seconds.

Step 12: Puff on naked flame

Carefully flip the chapati directly onto a naked flame (if using a gas stove). Cook until it puffs up completely, ensuring it does not burn. This usually takes only a few seconds.

Step 13: Serve

Once puffed, remove the chapati from the flame. You can brush the edges with butter or ghee if desired. The chapatis can be easily opened to form pockets for fillings.

• Add water gradually to the flour to achieve the right dough consistency.

• Knead the dough thoroughly for 5 minutes to ensure a smooth and elastic texture.

• Resting the dough allows it to relax, making it easier to roll.

• Roll the chapatis as thin as possible for best results.

• Cook on a hot dry pan and then directly on a naked flame to achieve the characteristic puff.

• Use whole wheat flour for a healthier, more traditional atta roti.

• Add a pinch of sugar to the dough for a slightly sweeter taste.

• Flavor the dough with finely chopped herbs like cilantro or mint.