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Easy Roti Recipe- Best Indian Chapati

Roti, or Indian Chapati, is a whole wheat flour flatbread, and this is the perfect Roti Recipe to make it fluffy and soft. Just 3 ingredients and a simple process!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 15
Calories: 97 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 4 cups wheat flour
  • 1.25 cup water adjust as per flour density.
  • 1.25 teaspoon salt

Instructions

    Cup of Yum
  1. In a large bowl (we use Steel parath), add whole wheat flour and salt. Gradually add water and mix until the dough comes together. Knead the dough by punching knuckles into it several times. If you wish to add ghee or oil, add when dough is almost done and knead again. Cover it with a kitchen cloth for 15-20 minutes and knead again for 2 minutes. Tip: The dough is ready when it is not sticking to your hand and when you press your finger gently into it, it bounces back slightly.
  2. Make a small dough ball as per the width of the roti you wish. Flatten a dough ball, dust lightly with flour, and roll it out into a thin round disc about 6-8 inches in diameter.
  3. Method 1 - Direct BurnerHeat an iron tawa over medium-high heat. Place the rolled roti on it and cook for 30-40 seconds on a slow flame. Flip and cook the other side. After 20 seconds, use a pliers (chimta) and cook it directly on the burner. It puffs up. Flip to puff it from the other side.
  4. Method 2 - On TawaThe steps are the same in this method till the second flip. So, place the rolled roti on hot tawa. Flip it and cook from the other side. Then flip again, pressing gently to puff it up. I have used kitchen cloth to puff it up.
  5. Once cooked, remove from heat and keep warm in a covered container or wrapped in a cloth. Repeat for all dough balls.Serve the soft and warm Roti with lentil or curry and curd.

Notes

  • Don’t worry about making a perfect circle! Focus on rolling gently and evenly. Start from the center and roll outward, turning the dough slightly after every few rolls. If it’s sticking, dust lightly with flour, but don’t overdo it to avoid dryness.
  • The dough should be soft and not sticky. In summer, cover the dough at rest with a kitchen cloth and sprinkle few water drops so that dough doesn't dry out.
  • Use slow or medium flame else roti might burn up before puffing up.
  • When making multiple rotis, tawa becomes very hot and sticky, you may clean it with onion or water.
  • This dough yields approx 15 chapati. The amount will vary depending upon the dough ball size.