Rotis, also known as chapatis, are an integral part of Indian cuisine. Soft, pliable, and versatile, they are a staple in many households. Achieving the perfect roti—one that is soft, puffed, and slightly charred—requires a few key techniques. This guide provides step-by-step instructions to help you make soft rotis at home.
Ingredients Whole Wheat Flour (Atta): 2 cups
Salt: 1/2 teaspoon (optional)
Oil or Ghee: 1 tablespoon (optional, for softer rotis)
Water: Approximately 3/4 cup or as needed
Tools Needed Rolling Pin
Rolling Board or Flat Surface
Tawa or Griddle
Tongs or Flat Spatula
Method- In a large mixing bowl, combine the whole wheat flour and salt. Adding salt is optional but enhances the flavor. If using oil or ghee, add it to the flour at this stage.
- Slowly pour water into the flour mixture while mixing it with your hand or a spoon. The amount of water may vary slightly depending on the type of flour and humidity.
- Knead the mixture until it forms a smooth and pliable dough. It should be soft but not sticky. Continue kneading for about 5-7 minutes to develop gluten, which helps in making soft rotis.
- Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the gluten to relax, making the dough easier to roll out and the rotis softer.
- After resting, divide the dough into equal portions, about the size of a golf ball. Roll each portion between your palms to form smooth balls.
- Dust a rolling board or flat surface with a little flour. Press each ball lightly to flatten it.
- Using a rolling pin, roll out the dough into thin circles, about 6-7 inches in diameter. Apply even pressure while rolling to ensure an even thickness. Dust with flour as needed to prevent sticking.
- Place a tawa or griddle over medium-high heat. Allow it to get hot before placing the rolled-out roti on it.
- Place the roti on the hot tawa. Cook until bubbles start forming on the surface and the underside develops light brown spots, about 30-45 seconds.
- Flip the roti using tongs or a flat spatula. Cook the second side until it has similar light brown spots and starts to puff up, about another 30-45 seconds.
- Flip the roti again. Using a clean cloth or paper towel, gently press the edges of the roti to help it puff up. This step helps make the roti softer.
- Once the roti is fully puffed and has even brown spots, remove it from the tawa and place it in a container lined with a cloth or paper towel to keep it warm.
- Soft rotis are best served hot with curries, dals, or vegetables. They can also be enjoyed with a dollop of ghee or butter on top for added flavor.
- If you need to store rotis, let them cool completely, then wrap them in foil or a cloth and place them in an airtight container. Reheat on a hot tawa or microwave before serving.
Tips for Soft Rotis Water Temperature: Use lukewarm water for kneading the dough. This helps in making the dough soft and pliable.
Consistent Rolling: Roll the rotis evenly without making the edges thinner than the center.
Heat Control: Ensure the tawa is hot enough before placing the roti on it, but not too hot to burn them.
Resting the Dough: Allowing the dough to rest helps in gluten development, making the rotis softer and easier to roll.
Pressing for Puffing: Press the roti gently with a cloth to help it puff up, which makes it softer.