Learn how to make roti at home with this easy recipe. Also known as rotli (In Gujarati) or phulka roti. It is a staple Indian bread, made fresh every day in most Indian homes.
You can do this step by hand or use the kitchen aid stand mixer. If making a smaller batch then you must knead the dough by hand.
Take chapati atta and salt (if using) in a stand mixer bowl.
Use the dough hook and start running the mixer on low (stir mode). While the mixer is running pour the water slowly from the side.
Once you’ve poured all the water, increase the speed a little bit but still on low speed (no.2 or 4). Keep kneading until it forms a dough. You may need to stop the mixer and check if it needs more water or if it's sticky then you may need a sprinkle of more flour. Adjust as needed and continue kneading.
Now drizzle half a teaspoon of oil over the dough. Knead it 2-3 times using the palm of your hand. This step is just to smooth out the dough and the layer of oil prevents the dough from drying during the resting period.
The dough should be smooth, soft and pliable. If it feels tight and hard then add some water. If the dough feels sticky then some more flour
Cover the dough with a clean kitchen towel or a plate and let it rest for 10-15 minutes. This resting time can go up to 45 minutes.
If you have added salt then you’ll notice the tiny white spots on the dough after the resting period. Knead it once or twice to smooth it out.
NOTE: I am making Gujarati style rotli that are super thin. So I’ll get 20 rotli from 2 cups of flour. If you’re making thicker roti (North Indian style) then you’ll get around 12-15 rotis from 2 cups of flour.
Divide the dough into two portions and roll the one portion into a cylinder shape. Now start pinching the dough to make small balls.
Roll the dough ball between your palm to make a smooth and round ball. Then press lightly between your palm to make a disc shape.
Repeat the same for the rest of the dough and arrange them on a plate. Keep this covered while you’re rolling and cooking the roti.
Rolling The Roti:
Take one flattened disc and dip and dust both sides into dry flour.
Start rolling into a round shape. As you roll, it should move in a circular motion. This comes from the practice, practice and practice. If your roti doesn’t move, no worries. You can lift or move it with your hand, so it doesn’t stick to the board.
Halfway through again dust both sides using dry flour. But make sure not to use too much flour otherwise it makes the dense roti. Plus, excess dry flour will burn and stick to the roti while cooking.
Roll it into a 6-inch diameter circle of even thickness. It should not be too thick otherwise it takes longer to cook and results in a chewy texture.
If you’re a beginner then check the thickness. Run your fingers all over the roti and you’ll instantly feel if it has uneven thickness. If so roll it as needed to make an even thickness.
Cooking Roti On Tawa:
Heat the tawa (skillet) on medium-high heat. Once the tawa is hot place a rolled roti on it and within 30 seconds you’ll notice the bubbles on top.
Flip it using a pair of tongs and you’ll notice there are a few brown spots. As soon as you flip, those bubbles will get bigger. Now cook that side for 30 seconds only.
Lift the tawa and put it on the back burner or the side. Turn the heat on HIGH.
Place the roti directly on the flame (the top side should go down on the flame).
Immediately it will puff up. As soon as it is puffed up, using the tongs hold the roti carefully from the edge and flip it. Cook the other side on the direct flame for very less time (2-3 seconds only). Be careful, sometimes it gets broken and the steam will come out. This steam may burn you, so be careful.
With the help of the tongs, place it on the paper towel lined plate or insulated container. Always keep the cotton cloth or paper towel underneath, so all the moisture can be absorbed by the paper towel and phulka will stay softer without getting soggy.
Spread some ghee over it to keep it softer for a longer period of time.
Now lower the heat to medium-high and place the tawa back on the burner. And repeat the same for rest. Keep stacking the rotis until you’re done.
Notes
Please see the expert tips section right above this recipe card.