Soft Roti Recipe – Foolproof Method

Step 1: Combine Flours and Butter

In a large bowl, combine 2 cups of medium chapati flour and 1 cup of organic white bread flour. Add 1 tablespoon of butter. Rub the butter into the flour using your hands until the mixture resembles fine breadcrumbs. This step helps coat the gluten proteins.

Step 2: Add Boiling Water and Mix

Carefully add 1 cup of boiling water to the flour mixture. Use a spoon to mix the hot water into the flour until it forms a shaggy dough. The boiling water absorbs starch and denatures the gluten, resulting in a softer, less elastic dough.

Step 3: Rest the Dough

Cover the bowl with a plate and let the dough rest until it's cool enough to handle, allowing the moisture to distribute evenly.

Step 4: Knead the Dough

Once cooled, transfer the dough to a clean work surface. Knead the dough by hand until all the moisture is combined and it forms a nice, smooth ball. If the dough is too sticky, sprinkle in more dry flour as needed. Unlike bread dough, extensive kneading is not required.

Step 5: Form Dough Balls

Roll the dough into a log shape and cut it into equal portions. For beginners, aim for dough balls weighing approximately 70 grams each. Roll each portion into a smooth, round ball.

Step 6: Preheat Tawa/Skillet

Place a tawa or skillet on the stove and preheat it to a medium heat. Ensure it's not too hot or too cold, as this affects the roti's texture and puff.

Step 7: Roll Out Roti

Take one dough ball, flatten it slightly, and dust it with dry flour. Using a rolling pin, gently roll out the dough into a thin, even circle, about 1-2mm thick. Don't worry about a perfect round shape, but ensure the thickness is consistent to prevent splitting and ensure even cooking.

Step 8: Cook Roti on Tawa (First Side)

Dust off any excess flour from the rolled roti and place it onto the preheated tawa. Cook for approximately 30-40 seconds, or until you see the color slightly change and small bubbles start to form on the surface.

Step 9: Cook Roti on Tawa (Second Side)

Quickly flip the roti over. Cook the second side until more bubbles form and you see dark spots appearing on the surface.

Step 10: Puff Roti over Open Flame (Gas Hob)

If using a gas hob, carefully transfer the roti using a roti griller or tongs directly over the open flame. Gently keep the roti moving, and it will slowly start to puff up. The butter in the dough aids in this lamination and puffing process. Once fully puffed, remove from heat.

Step 11: Puff Roti on Tawa (Electric/Induction Hob)

If using an electric or induction hob, keep the roti on the tawa after flipping. Maintain a medium to low heat. Gently press the roti with a clean tea towel to encourage it to puff up. Be cautious of the hot steam. Once puffed, remove from heat.

Step 12: Serve with Butter

Once cooked, you can optionally butter the hot roti. Serve immediately with your favorite vegetable curry, dal, or other dishes.

• Adjust water quantity based on the type of flour used.

• Ensure the tawa/skillet is preheated to a medium heat – not too hot, not too cold.

• Roll the roti to an even thickness to ensure uniform cooking and puffing.

• If using an electric hob, gently press the roti with a tea towel to help it puff up (be careful of steam).

• Use different combinations of flours (e.g., just brown flour, just medium flour) and adjust water accordingly.