Roti, also known as chapati or phulka is an unleavened Indian flatbread made with stoneground whole wheat flour or atta. Check out how to knead soft roti dough in a bread maker or food processor and make round roti easily.
2 ½cupWhole wheat flour (atta)(300 grams and more for rolling)
1cupWater
Ghee(for brushing)
Instructions
How to make roti dough in a food processor
Add whole wheat flour (atta) in the food processor and lock the lid
Start the food processor on dough setting and gradually add water from the feeder.
Continue kneading until a soft dough ball is formed.
How to make roti dough in bread machine
Place the water and flour in the bread machine pan in the order recommended by your bread machine manufacturer (wet ingredients first and dry later or vice versa)
Start the "dough" cycle.
Allow the dough cycle to run about 5 minutes until a soft dough ball is formed.
Stop the cycle and remove the dough from the bread machine pan
How to make roti dough by hand
In a mixing bowl, add the flour.
Add lukewarm water, about 2-3 tablespoon at a time and mix well.
Continue mixing and kneading until a soft smooth dough ball is formed.
Cover the dough and let it rest for about 30 minutes before making rotis
How to roll roti
Make small balls of about 45 grams each or about 1.5 inch in diameter
Flatten the dough ball and dust it well in dry whole wheat flour.
Using a rolling pin, continue rolling into a thin disc about 7 inches in diameter. Dust the roti with flour as often as needed to avoid it from sticking.
How to roast roti
On a hot skillet or tava, place the rolled roti.
Cook for a few seconds until it starts showing bubbles, flip it and cook the other side.
Cook the second side well until it gets bubbles and has many brown spots.
Flip it again and place it on the burner on high flame, it will puff up.
Remove from flame and apply ghee (clarified butter)
Notes
While cooking the first side only a few bubbles must form with little to no browning to it (you can check by lifting it from the skillet or tava)
While puffing the roti on the flame, ensure it must be on high flame, this helps in puffing fast and avoids roti from charring.