Roti, or Indian Chapati, is a whole wheat flour flatbread, and this is the perfect Roti Recipe to make it fluffy and soft. Just 3 ingredients and a simple process!
Roti is a staple in an Indian house, and some, like my father, won't miss it even when rice is made at home. Although I am a huge fan of Parathas (crispy Indian bread that soaks up a lot of ghee when made on flat tawa) and Poori, I love Roti with White butter in winter.
This Roti Recipe uses three ingredients: water, whole wheat flour, and salt. Salt is an essential ingredient, and I highly recommend not skipping it. The key lies in kneading a not-so-tight dough. If the dough is right, the roti will be fluffy.
I have made it in two ways: my Punjabi style and my MIL's Haryanvi style. Honestly, the soft one would be my MIL's version. I have made it vegan and oil-free. But feel free to add ghee to the dough.
Top Roti with Ghee or butter and dunk it in gravy dishes or dal for a perfect meal!
Find More Indian Breads: Bathua Paratha, Ragi Paratha, Missi Roti, Poori Recipe.
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Ingredients
See the recipe card for exact measurement of the ingredients.
- Whole Wheat Flour- I highly recommend using whole wheat flour and not APF. All-purpose flour works well for Naan but not chapati. We procure Wheat flour from a local Flour Mill and it is of amazing quality. You may procure any good local brand.
- Water
- Salt
How To Make Easy Roti (Indian Flatbread)
Step 1. Prep Dough
In a large bowl (we use Steel parath), add whole wheat flour and salt. Gradually add water and mix until the dough comes together. Knead the dough by punching knuckles into it several times. If you wish to add ghee or oil, add when dough is almost done and knead again. Cover it with a kitchen cloth for 15-20 minutes and knead again for 2 minutes.
Tip
The dough is ready when it is not sticking to your hand and when you press your finger gently into it, it bounces back slightly.
Step 2. Make Dough Balls and Roll the Roti
Make a small dough ball as per the width of the roti you wish. Flatten a dough ball, dust lightly with flour, and roll it out into a thin round disc about 6-8 inches in diameter. Flip it between your hands to make it uniform (like clapping)
Step 3. Cook the Roti Directly on Burner- Method 1
Heat an iron tawa over medium-high heat. Place the rolled roti on it and cook for 30-40 seconds on a slow flame. Flip and cook the other side.
After 20 seconds, use a pliers (chimta) and cook it directly on the burner. It puffs up. Flip to puff it from the other side.
Step 4. Cook The Roti on Tawa- Method 2
The steps are the same in this method till the second flip. So, place the rolled roti on hot tawa. Flip it and cook from the other side. Then flip again, pressing gently to puff it up. I have used kitchen cloth to puff it up.
Tip
The Roti cooked on Tawa has a crispy texture while the burner roti is soft.
Step 5. Serve the Roti
Once cooked, remove from heat and keep warm in a covered container or wrapped in a cloth. Repeat for all dough balls.
Serve the soft and warm Roti with lentil or curry and curd.
Expert Tips
- Don’t worry about making a perfect circle! Focus on rolling gently and evenly. Start from the center and roll outward, turning the dough slightly after every few rolls. If it’s sticking, dust lightly with flour, but don’t overdo it to avoid dryness.
- The dough should be soft and not sticky. In summer, cover the dough at rest with a kitchen cloth and sprinkle few water drops so that dough doesn't dry out.
- Use slow or medium flame else roti might burn up before puffing up.
- When making multiple rotis, tawa becomes very hot and sticky, you may clean it with onion or water.
More Indian Recipes:
- Makki Ki Roti (Punjabi Maize Flour Flatbread)
- Methi Paratha Recipe
- Methi Matar Malai
- Indian Mango Rice
- Matar Paneer Recipe (Mutter Paneer)
- How To make Dosa Batter
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Easy Roti Recipe- Best Indian Chapati
Equipment
- 1 Iron Tawa for cooking roti
- 1 Large Bowl kneading dough
Ingredients
- 4 cups wheat flour
- 1.25 cup water adjust as per flour density.
- 1.25 teaspoon salt
Instructions
- In a large bowl (we use Steel parath), add whole wheat flour and salt. Gradually add water and mix until the dough comes together. Knead the dough by punching knuckles into it several times. If you wish to add ghee or oil, add when dough is almost done and knead again. Cover it with a kitchen cloth for 15-20 minutes and knead again for 2 minutes. Tip: The dough is ready when it is not sticking to your hand and when you press your finger gently into it, it bounces back slightly.
- Make a small dough ball as per the width of the roti you wish. Flatten a dough ball, dust lightly with flour, and roll it out into a thin round disc about 6-8 inches in diameter.
- Method 1 - Direct BurnerHeat an iron tawa over medium-high heat. Place the rolled roti on it and cook for 30-40 seconds on a slow flame. Flip and cook the other side. After 20 seconds, use a pliers (chimta) and cook it directly on the burner. It puffs up. Flip to puff it from the other side.
- Method 2 - On TawaThe steps are the same in this method till the second flip. So, place the rolled roti on hot tawa. Flip it and cook from the other side. Then flip again, pressing gently to puff it up. I have used kitchen cloth to puff it up.
- Once cooked, remove from heat and keep warm in a covered container or wrapped in a cloth. Repeat for all dough balls.Serve the soft and warm Roti with lentil or curry and curd.
Notes
- Don’t worry about making a perfect circle! Focus on rolling gently and evenly. Start from the center and roll outward, turning the dough slightly after every few rolls. If it’s sticking, dust lightly with flour, but don’t overdo it to avoid dryness.
- The dough should be soft and not sticky. In summer, cover the dough at rest with a kitchen cloth and sprinkle few water drops so that dough doesn't dry out.
- Use slow or medium flame else roti might burn up before puffing up.
- When making multiple rotis, tawa becomes very hot and sticky, you may clean it with onion or water.
- This dough yields approx 15 chapati. The amount will vary depending upon the dough ball size.
| Nutrition Facts | |
|---|---|
| Serving size: 1 chapati | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 97 |
| % Daily Value* | |
| Total Fat 0.3g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 20.4g | 7% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 0.1g | |
| Protein 2.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 4mg | 0% |
| Iron 1mg | 7% |
| Potassium 29mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Bipin says
roti me namak kon dalta hai
Deepti says
Everyone has a different style of making one dish. People from Haryana and UP add salt to flour for roti, while Punjabis don't. Does it make any difference to you? You are free to omit salt and make it in your style.