Roti Indian Flatbread (Chapati)
User Reviews
5.0
6 reviews
Excellent
Roti Indian Flatbread (Chapati)
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Roti (or Chapati) is a four ingredient, unleavened Indian wheat flatbread traditionally eaten with curries and other saucy Indian dishes.
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Ingredients
- 2 1/3 cups whole wheat flour plus 1/4 cup when rolling the roti
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
- 3/4 cup water
Instructions
- In a bowl add the whole wheat flour, salt and make a well in the center. Add the oil and start adding water, little by little. As you add water, mix with your hands and bring the dough together or use with mixer and dough hook. You may need more or less water depending on the type of flour and humidity.
- Once the dough comes together, start kneading for 3-5 minutes or until the dough feels soft and smooth (if it feels hard, add little water and knead again. If it feels too sticky and or soft, add some dry flour and mix). Form into a ball and press the dough with your thumb, it should leave an impression. Cover the dough with a damp cloth or paper towel to rest for 20 minutes.
- Place 1/4 cup whole wheat flour in small bowl, set aside. Roll the dough into a 12 inch tube. Divide the dough into 12 equal parts.
- Start working with one piece of dough while keep the remaining dough covered with a damp cloth to avoid drying out. Press the dough and flatten it slightly into a disc. Dip the dough into the dry flour, dusting it on both sides.
- Start rolling the roti on a clean surface dusted with flour using a rolling pin. Roll it thin until you have a 5 to 6 inch diameter roti. Sprinkle the roti with dry flour several times while rolling the roti to avoid any sticking.
- Heat a skillet on medium-high heat.
- Flip the roti back and forth in your hands to dust excess flour off and place it on the hot skillet.
- Let it cook for 15-30 seconds until you see some bubbles on top side. Flip the roti and cook the other side for around 30 seconds more, or until you look and see brown spots all over on underside.
- Now, remove the roti from the skillet using tongs and place it on the first side, directly on an open flame. The roti, if rolled evenly and has no minor holes in it, will puff up like a balloon. Flip it with tongs to cook the other side as well, very briefly. If you don't have an open flame, you can gently press down with a kitchen towel or cloth along the sides and they will start to puff up on the skillet.
- Transfer to a plate with a towel to cover and apply ghee to each rotis immediately. Make remaining roti and serve warm.
Nutrition Information
Show Details
Calories
78kcal
(4%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
0.4g
(1%)
Sodium
98mg
(4%)
Potassium
26mg
(1%)
Fiber
2g
(8%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 0.4g | 1% |
| Sodium | 98mg | 4% |
| Potassium | 26mg | 1% |
| Fiber | 2g | 8% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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