Roti
A quintessential Indian flatbread, Roti (also known as Phulka or Chapati) is made from whole wheat flour. These soft, pliable, and puffed-up breads are the perfect vehicle for scooping up flavorful curries and dals, forming the heart of countless meals across the Indian subcontinent.
For 4 servings
Prepare the Dough
1.In a large mixing bowl, combine the atta and salt. Make a well in the center.2.Pour the oil into the well and add about 3/4 cup of the lukewarm water.3.Begin mixing the flour into the water, gradually adding more water as needed, until a shaggy dough forms.4.Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold. The final dough should be soft, smooth, and pliable (like an earlobe), but not sticky.5.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.Divide and Roll the Rotis
1.After resting, knead the dough again for one minute to make it smooth.2.Divide the dough into 8 equal-sized portions and roll each portion into a smooth, crack-free ball (called a 'peda').3.Take one peda, flatten it slightly between your palms, and dredge it completely in the dry atta.4.Using a rolling pin, roll it out evenly from the center outwards into a thin circle about 6-7 inches in diameter. Dust with more dry atta as needed to prevent sticking.Cook the Rotis
1.Heat a tawa (flat iron griddle) over medium-high heat. It's hot enough when a pinch of dry flour sizzles and turns brown in seconds.2.Place a rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles appear on the surface.3.Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.Puff the Rotis
1.Flip the roti back onto the first side. Gently press down on the edges with a folded, clean kitchen towel or a flat spatula. This traps the steam and should cause the roti to puff up like a balloon.2.Alternatively, for a classic 'phulka', use tongs to carefully lift the semi-cooked roti off the tawa and place it directly on a medium-high open flame for a few seconds. It will puff up instantly. Flip once to cook both sides.3.Immediately remove the puffed roti from the heat.Finish and Serve
1.Brush one side of the hot roti with ghee (optional) and place it in a casserole dish or a container lined with a cloth.2.Repeat the cooking and puffing process for all remaining dough balls, stacking the cooked rotis on top of each other to keep them warm and soft.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to soft rotis is a soft dough. Don't be afraid to add a little more water if needed, but do it teaspoon by teaspoon to avoid a sticky mess.
- 2Kneading is key. Knead for a full 8-10 minutes to develop the gluten, which makes the rotis soft and easy to roll.
- 3Resting the dough is non-negotiable. It relaxes the gluten, preventing the rotis from being chewy and making them easier to roll out.
- 4Ensure your tawa is properly heated. A cold tawa will make rotis hard, while a smoking hot tawa will burn them before they cook through.
- 5For the softest rotis, store them in a roti box (casserole) or wrap them in a clean kitchen towel immediately after cooking. The trapped steam keeps them pliable.
Adapt it for your goals.
Spiced Roti (Masala Roti)
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp ajwain (carom seeds) to the flour before kneading for a flavorful twist.
Vegetable Infused RotiVegetable-Infused Roti
Enhance nutrition and color by kneading the dough with spinach puree (palak roti), beetroot puree, or finely grated carrots instead of just water.
Herb RotiHerb Roti
Mix in 2 tablespoons of finely chopped fresh cilantro, mint, or fenugreek leaves (methi) into the dough for a fresh, aromatic flavor.
Why this is on our healthy list.
Excellent Source of Fiber
Made from whole wheat flour, rotis are rich in dietary fiber, which aids digestion, promotes gut health, and helps prevent constipation.
Provides Sustained Energy
The complex carbohydrates in whole wheat break down slowly, providing a steady release of energy that keeps you full and energized for longer periods.
Rich in B-Vitamins
Whole wheat is a natural source of essential B-vitamins like Niacin, Thiamine, and Folate, which are crucial for metabolism and overall cellular function.
Supports Weight Management
The high fiber content promotes a feeling of fullness (satiety), which can help reduce overall calorie intake and support healthy weight management goals.
Frequently asked questions
One homemade roti (approximately 6-7 inches) made with this recipe has about 156 calories, including the optional ghee. A plain roti without ghee is around 120 calories.
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