Roti (Chapati) - An Everyday Indian Flatbread

Homemade Roti Recipe: Simple, Wholesome, and Always Worth It

Making roti is one of those tasks that requires just a little TLC—not difficult, but it’s all about finding the rhythm. And let me tell you, once I’m in the groove, it feels almost meditative. The moment I taste a warm, soft roti fresh off the pan, brushed with just a hint of ghee, I’m reminded why it’s so worth it.

Whether you’re pairing them with a cozy curry or a comforting daal, homemade roti takes any meal to the next level. Trust me, once you’ve tried this recipe, rice or naan might take a backseat.

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Ingredients

• 2 cups atta (whole wheat Indian flour)
• 1/2 tsp salt
• Up to 1 cup warm water

Yields: 10-12 rotis.

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Instructions

1. Make the Dough:

• In a large bowl, combine the atta and salt.
• Add 1/2 cup warm water and mix to bring the dough together. Gradually add more water, a little at a time, until you have a soft, smooth dough. You may not need the full cup.
• Knead the dough on a floured surface for 3–5 minutes until smooth and elastic.

2. Preheat the Pan:

• Heat a tawa (griddle) or a non-stick pan over medium-high heat. Adjust the temperature as needed to ensure even cooking.

3. Shape the Roti:

• Take a golf ball-sized piece of dough and roll it into a smooth ball. Lightly coat it in atta, then flatten it into a small disk.
• Place it on a floured surface and gently roll it out into a thin, round circle using light, even pressure. Don’t worry if it’s not perfectly round—practice makes progress!

4. Cook the Roti:

• Place the rolled-out roti onto the hot tawa. After a few seconds, bubbles will start to form—flip it over.
• Cook for about 30 seconds on the second side, then flip it back. The roti should puff up—lightly press the edges with a spatula to help it along if needed.
• Once golden spots appear on both sides, remove the roti and cover it with a clean tea towel to keep it soft.

5. Brush with Ghee (Optional):

• For extra softness and a little indulgence, brush the warm rotis with ghee or butter.

6. Serve and Enjoy:

• Serve fresh with your favourite curry, daal, or even just a sprinkle of ghee.

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Tips for Perfect Rotis

• Add Water Gradually: Too much water can make the dough sticky. Add it bit by bit until the dough is just right—soft but not sticky.
• Rolling Technique: Use gentle, even pressure while rolling, and let the dough guide you. A little practice goes a long way.
• Keep the Heat Right: If the roti cooks too quickly or burns, lower the heat. If it’s not puffing, increase the temperature slightly.
• Cover to Keep Soft: Always cover cooked rotis with a clean tea towel to lock in moisture and keep them soft.

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For me, making roti is about finding comfort in the process. It doesn’t require fancy ingredients or complex techniques—just a little TLC. And the reward? Soft, golden rotis, brushed with a touch of ghee, that make any meal feel extra special.

There’s something truly satisfying about making roti from scratch. It’s warm, wholesome, and endlessly versatile. Pair it with a cozy curry, a bowl of daal, or even enjoy it on its own with a cup of chai.

Whether you’re trying roti for the first time or looking to perfect your technique, this recipe is straightforward, satisfying, and absolutely worth it.

Happy rolling, and enjoy every bite!

With love from my kitchen to yours,

—Neena