Perfect Chapati (Roti) - Traditional Indian Flatbread

Step 1: Combine Flour and Water

In a large bowl, combine 250g of chapati flour with 150ml of cold water. Mix and knead the mixture until a soft, non-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 a few minutes until it is smooth and springy. When pressed, it should bounce back.

Step 4: Divide and Form Dough Balls

Divide the dough into four equal portions. Take one portion, dip it in dry chapati flour, and form it into a smooth ball by pressing it between your palms and pinching the edges to seal. Repeat for all portions.

Step 5: Heat the Tawa

Turn the gas hob to full power and place the tawa (or frying pan/crepe pan) on it. Once hot, reduce the heat to a low-medium setting. Allow the tawa to heat thoroughly while you roll out the chapatis.

Step 6: Roll Out the Chapati

Place a dough ball on a lightly floured surface. Using a rolling pin, roll the dough evenly, turning it frequently, until it forms a thin, round chapati. Ensure it's not too thick or too thin.

Step 7: Cook on Tawa (First Side)

Gently transfer the rolled chapati onto the hot tawa. Cook for approximately 30 seconds until the color on the top surface visibly changes and small bubbles start to appear.

Step 8: Cook on Tawa (Second Side)

Flip the chapati over and cook for another 30 seconds on the second side. It should develop some light brown spots.

Step 9: Puff the Chapati (Method 1: Direct Flame)

Remove the tawa from the hob and turn the gas to full power. Using a roti flipper (or tongs), place the chapati directly over the flame. Gently rotate and flip the chapati until it puffs up completely and develops golden brown spots. Ensure the edges are also cooked.

Step 10: Puff the Chapati (Method 2: Tea Towel - Alternative)

If not using a roti flipper, after cooking both sides on the tawa, use a clean tea towel to gently press around the edges of the chapati on the tawa. This will help it puff up. Continue pressing and rotating until the chapati is fully puffed and cooked with golden brown spots.

Step 11: Serve Warm

Once cooked, immediately transfer the chapati into a clean tea towel to keep it warm and soft. Serve hot with your favorite curry or side dish.

• Use chapati flour (atta) for softer, more traditional chapatis compared to all-purpose flour.

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

• Ensure the chapati is rolled out evenly to allow for uniform cooking and puffing.

• Adjust the amount of water slightly based on the flour's absorption capacity to achieve a soft, non-sticky dough.

• Initially cook on a low-medium heat on the tawa, then use full heat for puffing over the flame or with a tea towel.

• Add a pinch of salt to the flour for enhanced flavor.

• If a tawa is unavailable, a crepe pan or a regular frying pan can be used for cooking the chapati.