Chapati Roti Recipes

CHAPATI

Steps:

• In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee.
• Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and elastic dough. It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the whole wheat flour.
• Place the dough on a floured work surface and mill it.
• If necessary, if the dough is not flexible and elastic enough, add a few drops of water to it and knead it for a few minutes on the work surface.
• Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the gluten to be released and the dough will become more elastic.
• At the end of 30 minutes, uncover the dough and knead it again, milling it with lightly oiled hands.
• Pour the remaining ghee in one bowl and the remaining flour in another bowl.
• Lightly flour a chakla or a work surface.
• Divide the dough into 12 pieces of equal weight.
• Pass each ball in the flour and place it on the chakla or the work surface.
• Using a belan or a thin rolling pin, roll each ball into a patty about ⅛ inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.
• Preheat a tawa, skillet or griddle over medium-high heat.
• Take the roti and turn it between the two palms to remove all traces of flour. Transfer the roti to the tawa.
• Flip the roti when the color begins to change and small air pockets form in about 5 to 10 seconds.
• For the other side, bake it directly over the flame using a pair of chimta or metal tongs, until there are brown spots on the roti.
• Place the roti on a baking sheet, brush it with a little melted ghee and, using metal tongs, grill them for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa for both sides.
• Repeat the process until all the balls of dough are used up.
• Enjoy the hot roti with any curry, dal, or vegetables.

ROTI RECIPE - HOW TO MAKE ROTI/CHAPATI

Steps:

• Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that's what I used.You can add little oil if you like here, I did not add any.
• Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.
• Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
• Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
• Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
• Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
• After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
• Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
• Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
• Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
• Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
• You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
• Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.
• Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.
• Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
• Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.
• here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don't want the first side to cook a lot.
• Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

CHAPATI (ROTI)

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

PUNJABI STYLE HOMEMADE ROTI

Steps:

• Add the salt and water together and mix in a small bowl.
• Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl. Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth. The dough should be firm but moist.
• Using the palm of your hands, roll the dough into the size of a plum. Be sure that you roll it as evenly as possible with no bunching of the dough. There should be enough dough balls to make about 16-18 rotis total. Keep the dough in the bowl covered with a dishcloth to sustain moisture.
• On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking. Douse the rolling pin with flour as well.
• Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible. The round roti dough should be rolled out as thin as possible but without any holes. If you mess up, add a few drops of water and re-roll and start over again. The shape is not as important as is making it as thin and even as possible in consistency.
• After rolling out all of the dough balls begin the step of cooking the bread. Turn the gas oven on at HIGH. Let the skillet get nice and hot.
• Place one flat and round roti on the skillet. Let it heat up until the edges start to rise over the surface. Quickly flip the roti using a tong to prevent finger burns.
• When the other side appears to have small bubbles or bumps, then quickly lift it with the tong. Moving the skillet or using a second burner on HIGH, place the roti directly on the fire. It will puff up into a ball.
• After a few seconds, flip the roti over the flame to cook the other side. Try to avoid it from catching on fire and apply it evenly. This part goes very quickly.
• Place the hot roti in a warming plate or tortilla basket. Put a lid over it to keep it hot.
• Repeat the above steps to make the remaining rotis.
• When re-heating rotis be sure to add a splash of water on both sides before microwaving. It will keep the bread from becoming hard. Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
• Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should. When the bread is rolled thinnest, it tastes best. Practice is key and caution should be used with open flames. Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.