Homemade Roti (Chapati/Polka)

Step 1: Prepare the dough ingredients

Add 2 cups of roti/aata flour, 1/2 teaspoon salt, and 1 teaspoon vegetable oil to the mixing bowl of a stand mixer.

Step 2: Start mixing and add water

Lower the dough hook attachment, lock it, and start mixing on low speed. Begin by adding 1 cup of water, then gradually add more water as needed while the mixer runs.

Step 3: Add remaining flour and continue kneading

Add the remaining 1 cup of roti/aata flour. Continue kneading. You can increase the speed if the dough hook slows down. Add water a little at a time until the dough comes together and forms a cohesive mass.

Step 4: Check and finish kneading the dough

Stop the mixer and check the dough. It should be soft but not too sticky. Continue kneading until the dough is smooth and the sides of the bowl come out clean.

Step 5: Rest the dough (immediate use)

If making rotis right away, lightly oil a bowl and place the dough inside. Let the dough rest for 15 minutes before proceeding. If storing for later, place in an airtight container and refrigerate.

Step 6: Form dough balls (pedas)

Break off a handful of dough and dip it in some dry all-purpose flour. Start by taking the sides of the dough and moving them inward, then smoothing it out by rolling it between your palms to form a smooth ball. Pinch the bottom to seal.

Step 7: Prepare peda for rolling

Press down gently on the dough ball (peda) and dip it in all-purpose flour on both sides, ensuring it's lightly coated.

Step 8: Roll out the roti

Firmly move the peda in a circle between your fingertips and thumbs to flatten it slightly. Place it on a counter or rolling board. Begin rolling it thin like a tortilla using a rolling pin. Sprinkle more all-purpose flour if the dough starts sticking to the rolling pin or surface.

Step 9: Heat the pan

Heat a non-stick flat pan (like a crepe pan) on medium heat. You'll know it's ready when a few drops of water sizzle as they hit the pan.

Step 10: Cook the first side

Place the rolled-out roti onto the hot pan. Once the roti is easy to lift off the pan (after about 30-60 seconds), flip it to the other side.

Step 11: Cook and puff the roti on the pan

Keep lifting and checking the roti to see brown spots of cooked dough forming. Using a rolled-up tea towel, gently press down on the roti and move it around to ensure even cooking and encourage it to puff up.

Step 12: Achieve the 'perfect roti' puff

Once the roti has puffed up with hot air (known as 'polka'), flip it again. Be careful not to press down too hard on the puffed roti as the steam can burn.

Step 13: Remove and stack

The roti is done when both sides have evenly placed brown spots and no raw dough can be seen. Lift the roti from the pan and place it on a tea towel in a basket to absorb any moisture released from the steam.

Step 14: (Optional) Butter the rotis

Lightly butter the tops of the cooked rotis to keep them soft and add a buttery flavor. Use as much or as little butter as you like.

• Dough can be kneaded by hand or with a stand mixer.

• Adjust water quantity based on humidity and temperature.

• Let the dough rest for 15 minutes before rolling.

• Wipe off excess flour from the pan between rotis to prevent burning.

• Press gently on fluffy rotis to release steam to avoid burns.

• Store rotis in an airtight container or Ziploc bag to keep them soft for up to a day.

• Cook roti directly over the burner using a wire stand and tongs for a fluffier result.

• Lightly butter the rotis after cooking for added softness and flavor.