Soft and Fluffy Roti/Chapati

Step 1: Combine Flour and Butter

Add 1 cup of medium chapati flour and 1 cup of organic white bread flour to a bowl. Add about a tablespoon of butter to the flour. Rub the butter into the flour using your hands until it resembles fine breadcrumbs and is well distributed.

Step 2: Add Hot Water and Mix

Pour 1 cup of boiling water into the flour and butter mixture. Use a spoon to mix the hot water into the flour until it forms a shaggy dough. The boiling water helps to denature the gluten, making the dough softer.

Step 3: Rest the Dough

Cover the bowl with a plate and let the dough rest until it is cool enough to handle. This allows the flour to fully absorb the water and the dough to relax.

Step 4: Knead the Dough

Once cooled, knead the dough by hand on a clean work surface. The dough may feel damp initially, but continue kneading until all moisture is combined and it forms a nice, smooth ball. Unlike bread dough, you don't need to knead for a long time.

Step 5: Form Dough Balls

Roll the dough into a log shape. Use a dough scraper or knife to cut the log into 8 equal pieces. Roll each piece into a smooth, round dough ball. Aim for about 70 grams per ball for easier handling, especially if you are a beginner.

Step 6: Preheat Tawa/Skillet

Preheat your tawa or skillet over a medium heat. It should be warm, but not excessively hot or cold. You can test the heat by carefully placing your hand over it.

Step 7: Roll Out Roti

Take the first dough ball you made. Flatten it out slightly with your hands on a floured surface. Dust with extra flour if needed. Gently roll out the roti using a rolling pin, ensuring it is about 1-2mm thick and has an even thickness all around. Don't worry about the shape; focus on evenness.

Step 8: Cook Roti on Gas Hob (Open Flame)

Place the rolled-out roti onto the preheated tawa. Wait for the color to slightly change and dark spots to start forming on the bottom side (approximately 30-40 seconds). Quickly flip the roti over. Once the second side has some dark spots, transfer the roti to a wire rack held over an open gas flame. Gently keep the roti moving over the flame until it puffs up completely. The butter in the dough helps with this lamination and puffing process.

Step 9: Cook Roti on Electric Hob (Tawa)

If using an electric hob, place the rolled-out roti on the preheated tawa. Wait for the color to slightly change and small bubbles to form on the bottom side. Flip the roti over. Reduce the heat to medium-low. Gently press the roti with a clean tea towel to encourage it to puff up. Be careful of the hot steam. Continue pressing and flipping as needed until the roti is fully puffed and cooked.

Step 10: Butter and Serve

Once cooked, you can optionally butter the roti while it's still warm. This adds flavor and keeps it soft. Serve immediately with your favorite vegetable curry or dal.

• Adjust the amount of water based on the specific flour combination you use.

• Rubbing butter into the flour helps coat the gluten proteins, aiding in a better puff.

• Using boiling water denatures the gluten protein in the flour, resulting in a softer, less elastic dough that is easier to roll out.

• Rest the dough until it's cool enough to handle.

• If the dough is too wet, sprinkle in more dry flour as you knead. If it's too hard, it will be difficult to roll out.

• Make smaller dough balls if you are new to making roti, as they are easier to handle.

• Preheat your tawa or skillet to a nice medium heat; avoid it being too hot or too cold.

• Dust your work surface and rolling pin with extra flour, especially if you are a beginner, to prevent sticking.

• Roll the roti to an even thickness (about 1-2mm) all the way around. Uneven thickness can lead to some parts cooking and puffing, while others remain uncooked or split.

• When cooking on an electric hob, gently press the roti with a tea towel to encourage puffing, but be careful of the hot steam.

• You can use any combination of flours (e.g., brown flour, medium flour, white flour) according to your preference.