Foolproof Soft & Puffy Roti (Chapati) Recipe

Step 1: Prepare the Flour Mixture

Combine 2 cups of medium chapati flour and 1 cup of organic white bread flour in a large mixing bowl.

Step 2: Add Butter

Add about 1 tablespoon of butter to the flour mixture. This will help coat the gluten proteins in the flour.

Step 3: Rub Butter into Flour

Rub the butter into the flour by hand until the mixture resembles fine breadcrumbs. This step helps distribute the butter evenly and prepares the flour for better absorption.

Step 4: Add Boiling Water

Carefully pour 1 cup of boiling water into the flour and butter mixture. The hot water helps absorb into the starch and denatures the gluten, making the dough softer and less elastic.

Step 5: Mix the Dough

Mix the hot water into the flour using a spoon until it forms a shaggy dough. It will be too hot to handle at this stage.

Step 6: Rest the Dough

Cover the bowl with a plate and let the dough rest until it is cool enough to handle, allowing the moisture to fully absorb.

Step 7: Knead the Dough

Once cooled, knead the dough by hand until all the moisture is combined and it forms a nice, smooth ball. If the dough feels too wet, sprinkle in more dry flour as you knead until you reach the desired consistency. Avoid making it too hard, as this will make it difficult to roll.

Step 8: Form Dough Balls

Roll the kneaded dough into a log shape and use a dough scraper or knife to cut it into equal portions. For beginners, approximately 70 grams per dough ball is a good size. Roll each portion into a smooth, round ball.

Step 9: Preheat Tawa/Skillet

Before you start rolling, preheat your tawa or skillet over a medium heat. You want it warm, but not too hot or too cold, to prevent the roti from drying out.

Step 10: Flatten and Dust Dough Balls

Take the first dough ball you made, flatten it slightly with your hands, and dust it generously with extra dry flour. This makes it easier to roll.

Step 11: Roll Out the Roti

Using a rolling pin, gently roll out the dough to an even thickness of about 1-2 millimeters. Do not press too hard. The main goal is to ensure all edges are of uniform thickness; don't worry if it's not perfectly round. Dust with extra flour as needed to prevent sticking.

Step 12: Cook Roti on Tawa (First Side)

Carefully place the rolled-out roti onto the warm tawa. Cook until you see the color slightly change and small bubbles begin to form on the surface, which usually takes about 30-40 seconds.

Step 13: Flip and Cook (Second Side)

Quickly flip the roti over to the other side. Continue cooking until more bubbles really start to form on the top surface. Ensure your heat is on a medium to low setting.

Step 14: Puff Roti (Gas Hob Method)

If you have a gas hob, transfer the partially cooked roti to a roti rack and hold it over a high open flame. Gently keep the roti moving over the flame. The butter in the dough helps create lamination, which assists in the roti puffing up perfectly.

Step 15: Puff Roti (Electric Hob Method)

If using an electric hob, keep the roti on the tawa. Gently press the roti with a clean tea towel or your hands to encourage it to puff up on its own. Be very careful as the steam released is extremely hot.

Step 16: Butter the Roti (Optional)

Once the roti is cooked and puffed, you can optionally spread a little butter on it while it's still warm. This enhances the flavor and softness.

• Adjust the amount of water based on the type of flour you are using.

• Ensure the roti is rolled to an even thickness (1-2mm) for proper cooking and puffing.

• Preheat your tawa/skillet to a medium heat; avoid putting roti on a cold tawa as it will dry out.

• When puffing on an electric hob, use a tea towel or your hands to gently press the roti, but be cautious of the hot steam.

• Use any combination of flours (brown, medium, or white) you prefer.

• Butter the cooked roti for extra flavor, especially good with vegetable salan or dal.