Wednesday, February 27, 2013



1/2 cup whole-wheat flour
1/8 teaspoon salt
1/4 cup lukewarm water (Use more as needed)
2 tbsp vegetable oil

2 teaspoons ghee or butter
1/4 cup whole-wheat flour for rolling


  • Mix flour, salt, oil and water together to make a soft dough (add more water as needed).
  • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
  • Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
  • Divide the dough into 8 equal parts.
  • Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
  • Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
  • Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
  • Place the roti over skillet.
  • After roti start changing color and start puffing in different places flip the roti over.
  • Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
  • Flip the roti again. The roti should have light golden-brown spots on both sides.
  • Butter the roti, the side that is facing the skillet.
  • Keep the rotis in a container with a paper towel covering the bottom.
  • Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.
These roti/chapati can be served with potato and pea curry, chicken curry or lentils. My little one loves to eat them with sugar.

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