Roti Recipe (Soft Chapati, Step by Step)
Roti, also called chapati, is the everyday flatbread of Pakistan, made from whole wheat flour, water and salt. Good roti puffs up on the tawa and stays soft for hours.
This recipe gives you soft rotis with a reliable dough ratio and clear rolling and puffing steps.
Why you will like this version
- Only 4 pantry ingredients.
- Soft for hours.
- Puffs up every time with the right heat.
What is roti?
Roti is an unleavened flatbread cooked on a hot tawa and often puffed directly over the flame. It is eaten with curries, daal and vegetables.
Ingredients that matter
- Atta: fine whole wheat flour made for chapati.
- Warm water: makes the dough softer.
- A little oil or ghee: for brushing.
Tips for soft, puffed roti
- Knead for at least 5 minutes and rest for 20 minutes.
- Roll evenly, not too thin.
- Cook on a hot tawa and flip at the first bubbles.
Roti Recipe
Ingredients
Method
- Mix the atta and salt. Add the warm water gradually and knead for 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
- Divide the dough into 8 equal balls. Dust one in flour and roll into a thin 6 to 7 inch circle.
- Heat a tawa over medium-high heat. Place the roti on it and cook for 30 seconds until bubbles appear.
- Flip and cook for 30 seconds more. Press gently with a cloth or flip again so it puffs.
- Brush with ghee and wrap in a clean cloth. Repeat with the remaining dough.
Notes
Total time includes 20 minutes resting the dough.
Frequently asked questions
Why is my roti hard?
The dough is stiff or the heat is low. Keep it soft and cook on a hot tawa.
How do I keep roti soft?
Wrap hot rotis in a clean cloth or a roti box.
Can I make the dough ahead?
Yes. Refrigerate for up to 2 days in a covered bowl.
