Roti, chapati, or phulka – these names all refer to a simple yet versatile Indian flatbread. This two-ingredient unleavened bread is a staple in Indian cuisine, and surprisingly easy to make at home.
The basic recipe calls for just flour and water (and salt, if you like). The entire process, from mixing the dough to enjoying a warm roti, can take as little as 45 minutes.
While there might be slight variations in preparation methods, the core ingredients remain the same. This simplicity allows for a relatively quick turnaround time, making it a convenient bread option. Whether you prefer whole wheat flour (ata) or a blend with bread flour, the key lies in achieving the right dough consistency.
Traditionally, roti is made with finely ground whole wheat flour (ata). However, using a combination of whole wheat and bread flour, or sifting the bran from coarser whole wheat flour, can yield excellent results, especially if the traditional flour isn’t readily available.
To start, combine 100 grams of whole wheat flour and 75 grams of bread flour with 4 grams of salt in a bowl. Then, add 130 grams of boiling water and mix until a cohesive dough forms. Using boiling water is highly recommended as it results in a more supple and less sticky dough, crucial for rolling out thin, even circles.
After mixing, knead the dough for six minutes. A helpful tip is to dip your knuckles in water during kneading to prevent sticking. This also adds a bit more hydration to the dough.
Once kneaded, the dough can be used immediately, rested at room temperature for 30 minutes to 3 hours, or stored in the fridge for up to a day (though it may become slightly tougher to work with after 24 hours).
Divide the dough into 10 equal portions (around 30 grams each). Roll each portion into a smooth ball, sprinkle with flour, and then roll out into a thin, even circle, about 6-7 inches in diameter.
A cast iron skillet is ideal for cooking roti due to its heat retention, but any pan will do. Heat the pan to medium-high, around 450-475°F. Dust off any excess flour from the roti before placing it in the hot pan.
Cook for 40-50 seconds on one side until light bubbling appears, then flip and cook for another 10-15 seconds.
Traditionally, the roti is then puffed up directly over an open flame. If you’re not using an open flame, simply cook for another 30-40 seconds, lightly pressing the edges to encourage puffing.
For those using a gas stove, a cooling rack placed over the flame can help prevent the roti from piercing on the burner.
Once cooked, ghee (clarified butter) is often rubbed on the roti for added flavor and softness. However, this is optional, especially if you plan to use the roti for other dishes.
Three crucial factors contribute to achieving the perfect roti puff: sufficient gluten development, evenly rolled dough, and a hot pan.
Ensure the dough has formed a gluten window, indicating enough gluten development to trap gases during cooking, which is what causes the roti to puff up.
Evenly rolled dough is essential for uniform cooking and puffing. Take your time and use plenty of flour to prevent sticking while rolling.
Finally, a hot pan (around 450-475°F) allows the moisture to cook out before puffing the roti over the flame (if using).
Freshly made roti brushed with ghee and sprinkled with sugar is a simple yet delightful treat. A grating of cinnamon can add another layer of flavor.
Beyond this simple pleasure, roti can be enjoyed with countless Indian dishes, from butter chicken to vegetable curries. Its versatility extends to quick lunches, quesadillas, hummus dips, and even salads.
For storage, keep roti in a thin towel inside a plastic bag for 1-2 days. Reheat in the microwave if needed. For longer storage, freeze the roti in a bag to trap moisture. Reheating in the microwave for 20 seconds brings them back to life.
