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Chapati Roti

Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Perfect for this Recipe
PAK 1 Flour
Perfect for this Recipe
Al Baker Chakki Fresh Flour (Atta)
Perfect for this Recipe
Emigrain Flour No.2

Flour:

Tools required:

  • Wooden or marble board to roll on
  • Rolling pin
  • 2 cotton towels
  • A cup of ghee, oil, or melted butter
  • Small flat plate to keep flour for dusting and rolling
  • Flat container with a lid to keep chapatis in
  • Flat griddle or cast-iron skillet with at least 8-9 inch diameter

Ingredients :

  • 2 cups atta or flour sieved to remove the germ
  • 1 cup water, preferably warm
  • 1 tsp salt
  • 1 tbsp oil/ghee to moisten the hands
  • About 1/2 tsp ghee on each chapati, optional