Chawal Atta Roti
A soft, gluten-free Indian flatbread made from rice flour and hot water. These simple rotis are perfect for mopping up curries and dals, offering a light and wholesome alternative to wheat rotis.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Flour
- b.In a saucepan, bring 2 cups of water to a vigorous, rolling boil. Stir in the salt and 1 tbsp of ghee.
- c.Place 2 cups of rice flour in a large, heatproof bowl.
- d.Carefully and quickly pour the boiling water mixture over the rice flour, stirring constantly with a spatula or wooden spoon until a shaggy, lumpy dough forms.
- e.Cover the bowl immediately with a lid or plate and let it rest for 10 minutes. This step is crucial as it allows the steam to cook and soften the flour, making the dough pliable.
- 2
Step 2
- a.Knead the Dough
- b.Once the mixture is cool enough to handle but still quite warm, grease your hands with a little ghee.
- c.Begin to knead the dough in the bowl. Knead for 5-7 minutes until it becomes completely smooth, soft, and crack-free.
- d.If the dough feels too dry, add a teaspoon of warm water. If it's too sticky, add a little more rice flour or grease your hands again.
- 3
Step 3
- a.Divide and Roll the Rotis
- b.Divide the smooth dough into 8 equal-sized portions and roll them into balls between your palms.
- c.Take one ball, flatten it slightly, and dredge it generously in the remaining rice flour for dusting.
- d.Place the dusted ball on a rolling surface (chakla) and gently roll it into a 5-6 inch circle using a rolling pin (belan). Apply light, even pressure to prevent the edges from cracking.
- 4
Step 4
- a.Cook the Rotis
- b.Heat a tawa (flat iron skillet) over medium-high heat. It should be hot but not smoking.
- c.Carefully lift the rolled roti and place it on the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
- d.Flip the roti using tongs or a spatula and cook the other side for about 1 minute, until light golden-brown spots appear.
- e.Flip it one last time. Using a folded, clean kitchen towel or a flat spatula, gently press down on the edges of the roti. This will encourage it to puff up like a balloon.
- f.Cook for another 15-20 seconds after it puffs up.
- 5
Step 5
- a.Serve
- b.Remove the cooked roti from the tawa and, if desired, brush it lightly with the remaining ghee.
- c.Place the roti in a casserole dish or a container lined with a cloth to keep it warm and soft.
- d.Repeat the rolling and cooking process for the remaining dough balls.
- e.Serve hot with your favorite dal, curry, or sabzi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable. It gelatinizes the rice starch, which is essential for a pliable, non-cracking dough.
- 2Knead the dough while it's still warm to the touch. This is the secret to achieving a smooth, elastic texture.
- 3If the edges of your roti crack while rolling, the dough is likely too dry. Add a few drops of warm water and knead it again.
- 4For perfectly round rotis, you can use a round cookie cutter or a container lid to trim the edges after rolling.
- 5Maintain a consistent medium-high heat. If the tawa is too cool, the rotis will become hard; if it's too hot, they will burn before cooking through.
- 6Stacking the cooked rotis in a cloth-lined container traps steam, which keeps them soft for hours.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of finely chopped cilantro (coriander), mint, or dill leaves to the flour before adding hot water for a fresh, herby flavor.
Spiced RotiSpiced Roti
Mix in 1/2 teaspoon of cumin seeds (jeera), 1/4 teaspoon of carom seeds (ajwain), or a pinch of asafoetida (hing) with the flour for added aroma and digestive benefits.
Vegetable RotiVegetable Roti
Incorporate 1/4 cup of finely grated carrot, beetroot, or cooked mashed potato into the dough for added nutrition and color. You may need to slightly reduce the amount of water.
Why this is on our healthy list.
Gluten-Free Goodness
Made entirely from rice flour, this roti is a perfect and safe alternative to wheat-based breads for individuals with celiac disease or gluten intolerance.
Easy to Digest
Rice flour is known for being light on the digestive system, making these rotis a great option for people with sensitive stomachs or during recovery from illness.
Sustained Energy Source
As a good source of complex carbohydrates, Chawal Atta Roti provides sustained energy, keeping you full and active for longer periods without a sugar crash.
Low in Fat
This recipe uses minimal fat (ghee/oil), making it a heart-healthy, low-fat bread option, especially when served without extra brushing of ghee.
Frequently asked questions
Cracking is usually due to the dough being too dry or not kneaded enough. Ensure you use boiling water, let the dough steam properly for the full 10 minutes, and knead it while warm until it's very smooth. If it still cracks, add a teaspoon of warm water and knead again.