How to make Roti (Chapati) - Bread Maker - Food Processor
Servings: 15 roti
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.
Equipment
Ingredients
- 2 ½ cup Whole wheat flour (atta) (300 grams and more for rolling)
- 1 cup Water
- 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.
Nutrition
Serving: 1roti | Calories: 68kcal (3%) | Carbohydrates: 14g (5%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 73mg (2%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 2IU | Calcium: 7mg (1%) | Iron: 1mg (6%)
