Name: How to Make Soft and Fluffy Rotis (Chapatis) from Scratch Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Indian
Ingredients: 250g chapati flour (chapati atta) or 125g wholemeal flour and 125g plain flour, plus extra for dusting and rolling; 1 tsp sunflower oil; ½ tsp fine sea salt; About 120ml cold water (adjust as needed); 2 tbsp salted butter or ghee

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Introduction

Rotis, also known as chapatis, are soft and warm Indian flatbreads perfect for scooping up curries or enjoying with a dab of butter. This simple recipe guides you through making tender, fluffy rotis from scratch using basic ingredients.

A stack of five round, flat breads with light brown color and dark charred spots is placed on a wooden board. The top flat bread has a shiny, uneven spread of melted butter or oil, giving it a glossy yellow patch. To the left of the board, there is a white bowl with a bright yellow liquid and a metal spoon resting inside, all set against a white marbled texture. The flat breads have a soft and slightly rough texture with small raised bubbles and uneven edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g chapati flour (chapati atta), or 125g wholemeal flour and 125g plain flour, plus extra for dusting and rolling
1 tsp sunflower oil
2 tbsp salted butter or ghee, to serve
½ tsp fine sea salt
About 120ml cold water

Instructions

Step 1: In a mixing bowl, combine the flour, sunflower oil, and ½ teaspoon of fine sea salt. Gradually add cold water, about 120ml, while mixing until a firm but not dry dough forms.
Step 2: Turn the dough onto a floured surface and knead well for 7 to 10 minutes until smooth. Place the dough in a clean, dry bowl, cover with an upturned plate or cloth, and let it rest for 30 minutes.
Step 3: If the dough feels sticky after resting, knead in a little more flour. Divide the dough into 12 equal-sized balls, sprinkling each with flour.
Step 4: Heat a dry griddle or heavy frying pan over medium heat. Place 3 tablespoons of flour in a small bowl for dusting.
Step 5: Using your palms, flatten one dough ball into a disc. Dip both sides into the flour, then roll out with a circular rolling pin into a 12 to 14cm diameter circle, about as thick as a £1 coin.
Step 6: Place the rolled dough onto the hot griddle. Cook for 1 minute until small air pockets begin to form on the surface.
Step 7: Flip the chapati and cook for another 90 seconds until it develops brown flecks.
Step 8: While cooking, gently press the chapati with a clean cloth. It should puff up with hot air inside. Turn it occasionally to cook evenly.
Step 9: Serve the rotis immediately with a dollop of butter or ghee in the center. Alternatively, wrap them in foil to keep warm until serving.

Tips & Variations

Using a combination of wholemeal and plain flour creates a lighter texture while retaining some nuttiness.
If you don’t have chapati flour, a mix of wholemeal and plain flour works just as well.
For extra softness, brush the cooked rotis with melted butter or ghee before serving.
If the dough is too sticky, add flour gradually during kneading but avoid making it too dry.

Storage

Store leftover rotis in an airtight container or wrapped in foil at room temperature for up to 2 days. To reheat, wrap in a damp paper towel and microwave briefly or warm on a hot griddle until soft and pliable.

How to Serve

A stack of four round flatbreads with a golden-brown color and dark charred spots lies on a wooden board. The top flatbread has a shiny layer of melted butter spread unevenly, adding a glossy yellow tone. The flatbreads show a slightly rough texture with small air pockets. To the side, there is a white bowl holding yellow melted butter with a spoon resting inside. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only wholemeal flour for rotis?

Yes, you can use 100% wholemeal flour, but the rotis may be a bit denser and less soft compared to a mix with plain flour.

Why are my rotis not puffing up?

Puffing happens when air gets trapped inside during cooking. Make sure the dough is well kneaded and rested, the griddle is hot enough, and press gently with a cloth while cooking. Also, avoid rolling the dough too thin.