Roti (Indian Flatbread)
Soft, thin Indian flatbread made with just three ingredients. The perfect accompaniment to any curry.
Prep: 10 minutes (plus 15 min resting). Cook: 15 minutes. Difficulty: Easy. Serves 8.
Ingredients
- 2 cups whole wheat flour (atta)
- Salt
- ¾ cup warm water
- 1 tablespoon oil (optional)
- Butter or ghee for brushing
Instructions
- Mix flour and salt. Gradually add water, mixing until a soft dough forms.
- Knead for 3 minutes until smooth.
- Rest covered for 15 minutes.
- Divide into 8 pieces. Roll each into a ball.
- On a floured surface, roll each ball into a thin circle (about 15cm).
- Heat a dry pan (tawa) over medium-high heat.
- Place roti on the hot pan. Cook for 1 minute until bubbles form.
- Flip and cook the other side for 30 seconds.
- If you have a gas stove, hold the roti directly over the flame for a few seconds — it will puff up.
- Brush with butter. Keep warm stacked under a towel.
Tips for Helpers
- The dough should be soft but not sticky — add flour or water gradually to adjust.
- Roll evenly for uniform cooking.
- High heat is important — the pan should be very hot.
Ingredient Substitutions
- Use regular plain flour if whole wheat atta is unavailable (chapati will be softer).
- Skip the direct-flame step if using an electric stove — press with a towel instead to encourage puffing.