Roti sometimes called chapati, are popular Indian flatbreads made with wheat flour and cooked in a skillet.
Serves: 10Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 3½ cups all-purpose flour, divided
- 6 Tbsp. ghee
- Start by adding water slowly into the bowl of flour and mix it with your hand. The trick is to slowly add water so that you have an idea of how the flour is absorbing the water.
- When the dough is formed and you can hold it all together, transfer it to the counter or a flat dish and knead for about 4–5 minutes. The dough is ready when all the moisture is absorbed by the flour. Wrap the dough in plastic wrap and let it rest for about 5–10 minutes. This will help it get even softer.
- Take the dough out of the plastic wrap and knead it once again for just a few seconds to make it smooth. Divide the dough into smaller balls of equal size. Youʼll need almost 2 tablespoons of dough for one roti.
- Dust the working station and start working on one ball at a time. Using a rolling pin, try to flatten the balls into flat circles. If getting a perfect shape is difficult, just flatten the dough and use a round lid, or something similar, and cut it into round shapes. Dust the dough balls at least 2–3 times while rolling if the dough sticks to the rolling pin.
- Preheat a skillet. Place the flattened dough circle in the skillet and cook for 15–20 seconds or until you see small bubbles on the surface, and then flip it. Repeat on the other side and then transfer it to another burner for roasting. Place a cooling rack on top of the burner. This will prevent the roti from sticking to the burner. Roast the roti over open flame or direct heat from the burner. Roti will puff up in a few seconds, then flip it for the other side to get cooked as well. Remove from the heat, brush some Ghee, and serve hot.