Description
This traditional Indian Rotis (Chapatis) recipe features soft, whole wheat flatbreads made from simple ingredients including chapati flour, sunflower oil, and butter or ghee. Perfectly cooked on a dry griddle, these rotis puff up beautifully and are ideal to serve warm with butter or ghee, complementing any curry or vegetable dish.
Ingredients
Scale
For the Dough
- 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)
To Serve
- 2 tbsp salted butter or ghee
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, sunflower oil, and sea salt. Gradually add cold water, about 120ml, mixing until you form a firm but not dry dough.
- Knead the dough: Turn the dough onto a floured surface and knead thoroughly for 7 to 10 minutes until it becomes smooth and elastic. Then place the dough back into a clean, dry bowl, cover it with an upturned plate or cloth, and let it rest for 30 minutes.
- Divide and shape dough balls: After resting, check the dough’s stickiness; knead in a little more flour if necessary. Divide the dough into 12 evenly sized balls, dust each with flour to prevent sticking.
- Roll out the rotis: Heat a dry griddle over medium heat. Place 3 tablespoons of flour in a small bowl for dusting. Using your palms, flatten one dough ball into a disc and dip both sides into the flour. Roll the dough with a circular motion using a rolling pin until it forms a 12-14cm diameter circle about the thickness of a £1 coin.
- Cook on the griddle: Place the rolled dough onto the hot griddle and cook for approximately 1 minute or until small air pockets form on the surface. Flip the chapati using tongs or a palette knife.
- Finish cooking and puff up: Cook the other side for about 90 seconds until golden flecks appear. Press gently with a clean cloth while cooking to encourage the bread to puff up with hot air. Continue turning the chapati to cook evenly.
- Serve warm: Serve the rotis hot with a dollop of salted butter or ghee spread in the center. They are best enjoyed fresh but can also be wrapped in foil to keep warm until serving.
Notes
- Use a dry griddle or heavy-bottomed skillet for best results; avoid oil or butter on the cooking surface.
- Ensure the dough is not too dry or too sticky—adjust water or flour amounts as needed during kneading.
- Resting the dough helps the gluten relax, making the rotis soft and easy to roll.
- Push gently with a clean cloth during cooking to help the rotis puff up nicely.
- Rotis are best served immediately for softness but can be kept warm wrapped in foil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: rotis, chapatis, Indian bread, flatbread, whole wheat, traditional Indian recipe
