Chapati (Roti)

Method

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1. Mix the flour and salt, then add the water gradually, bringing the dough together with your fingers.

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2. Knead for 8 minutes until soft, smooth and slightly tacky — softer than a bread dough. Work in the oil at the end.

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3. Cover with a damp cloth and rest 30 minutes. This relaxes the gluten so the chapatis roll thin without springing back.

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4. Divide into 10 pieces and roll each into a smooth ball between your palms.

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5. Heat a tawa or heavy frying pan over medium-high heat until a drop of water skitters across it.

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6. Dust a ball lightly and roll it into a 16 cm circle, turning a quarter turn between each pass so it stays round and even. Brush off excess flour.

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7. Lay it on the dry tawa. After 30 seconds, when small bubbles appear, flip it. Cook 45 seconds until brown spots form.

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8. Flip again and press the surface gently with a folded cloth, moving around the edges — the chapati should balloon completely within 10 seconds.

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9. Brush with ghee or oil and stack in a covered container or cloth-lined basket so the steam keeps them soft.

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Chef’s Tips

• A soft dough makes soft chapatis. If it feels firm, it is too dry — add water a teaspoon at a time.
• The griddle must be properly hot. Too cool and the bread dries out before it can puff.
• Alternatively, finish the chapati directly over a gas flame for 5 seconds and it will inflate dramatically.

Pairing Suggestions

• Any Indian curry, dal or sabzi
• Ghee or oil and a little salt, eaten plain
• Yoghurt and pickle

Storage & Reheating

Best fresh. They keep 1 day wrapped in a cloth, or freeze for 1 month interleaved with paper; reheat on a dry tawa for 30 seconds a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.