Perfect Chapati (Roti) - Back to Basics

Step 1: Prepare the Dough

In a large bowl, combine 250g of chapati flour with 150ml of cold water. Mix and knead the ingredients until a soft but not sticky dough forms. The amount of water may vary slightly depending on the flour brand.

Step 2: Rest the Dough

Cover the dough with a clean tea towel and let it rest for 30 minutes. This allows the gluten to relax, resulting in a softer chapati.

Step 3: Final Knead

After 30 minutes, give the dough a final knead for about 1-2 minutes. This further improves the dough's texture, making it springy and firm.

Step 4: Prepare for Rolling

Divide the dough into 4 equal portions. Take one portion, roll it into a smooth ball between your palms, then dip it into dry chapati flour. Pinch the middle of the dough ball to ensure it puffs up during cooking.

Step 5: Heat the Tawa

Turn on your portable gas hob to full power, then place the tawa (griddle) on top. Reduce the heat to low-medium. Allow the tawa to heat up while you roll out the chapati.

Step 6: Roll out the Chapati

Place the floured dough ball on a clean, lightly floured surface. Use a rolling pin to roll it out evenly, turning and re-flouring as needed, until you have a nice round chapati.

Step 7: Cook the First Side

Carefully transfer the rolled chapati onto the hot tawa. Cook for approximately 30 seconds, or until you see the color of the chapati change slightly on the top surface.

Step 8: Cook the Second Side

Flip the chapati over and cook for another 30 seconds. You should see small bubbles forming on the surface.

Step 9: Puff the Chapati (Flipper Method)

Remove the tawa from the heat. Place the chapati onto a roti flipper (grill) directly over the full flame of the gas hob. Gently move and flip the chapati over the flame to allow it to puff up completely and cook evenly on both sides, ensuring the edges are also cooked. Once puffed and lightly browned, remove from heat.

Step 10: Puff the Chapati (Tea Towel Method)

Alternatively, after cooking both sides on the tawa, turn the chapati over. Using a clean tea towel, gently apply pressure around the edges of the chapati on the tawa. This will help it puff up. Continue applying pressure and turning until the chapati is fully puffed and cooked.

Step 11: Keep Warm

Once cooked, place the chapati into a clean tea towel to keep it warm while you cook the remaining chapatis.

• Use chapati flour (atta) for softer chapatis.

• Adjust water quantity based on the specific flour brand.

• Resting the dough for 30 minutes is crucial for a soft texture.

• A final knead after resting helps to bring the ingredients together and improve dough consistency.

• Roll chapatis evenly for best cooking results.

• Use a clean tea towel to keep cooked chapatis warm.

• If you don't have a roti flipper, a clean tea towel can be used to apply pressure and help the chapati puff up on the tawa.

• A pinch of salt can be added to the dough if desired.

• A crepe pan or a normal frying pan can be used instead of a tawa.