Chawal Atta Roti
Soft, gluten-free rice flour rotis made with hot water and a little oil for a pliable dough. These simple flatbreads are best served warm with sabzi, chutney, or a light curry as part of an everyday Indian meal.
For 8 servings
- boil · ~4 min
Boil the water with salt and oil.
Add water, salt, and oil to a pan and bring it to a steady boil over medium heat.
TIPHot water is key here. It helps the rice flour hydrate properly and makes the dough easier to shape. - mix · ~2 min
Mix in the rice flour.
Lower the heat and add the rice flour all at once. Stir quickly with a spoon until the flour absorbs the water and comes together in a rough mass.
- rest · ~5 min
Cover and rest the dough briefly.
Turn off the heat, cover the pan, and let the dough sit until warm enough to handle but still hot.
- knead · ~4 min
Knead the dough until smooth.
Transfer the warm dough to a plate or board and knead well for 3 to 4 minutes until smooth and soft, with no dry patches or cracks.
TIPIf the dough feels dry, wet your palm lightly and knead again. If it sticks, dust very lightly with rice flour. - prep · ~3 min
Divide the dough into small balls.
Make 8 equal dough balls and keep them covered with a clean cloth so they do not dry out.
- assemble · ~6 min
Pat or roll each roti.
1.Dust a board lightly with rice flour.2.Place one dough ball on the board and flatten it gently.3.Pat it with your fingers or roll carefully into a thin round roti.4.Keep the edges smooth by pressing together any small cracks.TIPRice flour dough is delicate, so work gently and shape one roti at a time just before cooking. - fry · ~8 min
Cook the rotis on a hot tawa.
1.Heat a tawa over medium heat.2.Place one roti on the hot tawa and cook until the surface changes color and light spots appear (30 to 40 seconds).3.Flip and cook the second side until pale golden spots form (30 to 40 seconds).4.Brush with a little ghee and cook briefly on both sides until soft and lightly speckled.TIPDo not cook on very high heat or the rotis turn dry before they cook through. - serve
Serve the rotis warm.
Stack the cooked rotis in a cloth-lined container to keep them soft, then serve warm with sabzi, chutney, or curry.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the rice flour to boiling water all at once and stir fast to avoid lumps in the dough.
- 2Knead while the dough is still quite warm; once fully cool, rice flour dough cracks more easily.
- 3Keep the dough balls covered with a damp cloth so the surface does not dry before rolling.
- 4Patting the roti between your palms or on a sheet often works better than aggressive rolling.
- 5Use only a very light dusting of rice flour; too much dry flour makes the rotis chalky and brittle.
- 6Cook on medium heat only—if the tawa is too hot, the outside dries before the center softens.
- 7Stack finished rotis in a cloth-lined box right away to trap steam and keep them pliable.
Adapt it for your goals.
Vegan
Skip the ghee and finish the rotis with a few drops of oil instead for a fully plant-based version.
jainJain
This recipe is already Jain-friendly as written; serve it with a Jain sabzi or chutney for a complete meal.
herbedHerbed
Mix in finely chopped coriander, green chili, or cumin after the dough cools slightly for a more aromatic everyday roti.
low fatLow-fat
Omit the final ghee brushing and cook the rotis dry on the tawa if you want a lighter flatbread.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely with rice flour, this roti is a practical flatbread option for people avoiding wheat and gluten.
Light, Simple Ingredient List
With just rice flour, water, salt, oil, and a little ghee, the dish is straightforward and minimally processed.
Gentle Everyday Side
These soft rotis pair well with dals, sabzis, and chutneys, making it easy to build a balanced Indian meal.
Frequently asked questions
The dough is usually too cool or too dry. Knead it while still warm, wet your palms lightly, and keep the dough balls covered.
