How To Make Roti-Chapati Dough

Roti or Chapati is an ordinary Indian bread. The whole wheat flour is prepared and bread is prepared in almost every Indian house, it is also called falka or falaka in India.

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At present many newly married Indian women use Automatic Roti Maker, which is very easy to use. But making roti on Tava has its own significance. I have also made many paratha recipes which you can check out.

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Although its very easy to make but for newbies its a bit challenging to make the dough and then prepare a perfect round shape soft Roti. This post will certainly help you knead the dough and then prepare a soft roti for your loved ones. You can watch the full step by step video on how to make roti and its dough here.

Just follow the steps as mentioned herein.

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How To Make Roti-Chapati with Dough

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Roti or Chapati is a flat Indian Bread which is consumed in almost every Indian Home.

Course: Breakfast, Dinner and Lunch

Cuisine: Indian

Servings: 15

Calories: 61 kcal

Author: Reshu Drolia

Ingredients

• 1 cup Whole Wheat Flour Chapati Flour – 2 cups
• 1/2 tsp Salt optional
• Water as needed
• 1 tbsp butter clarified
• wheat flour for rolling and dusting

Instructions

Kneading the dough- How to make phulka dough

1. Put whole wheat flour in a large mixing bowl.
2. Add water gradually and gather the dough together. Once it comes together add salt and knead well.
3. Add water little at a time and use your heel of your hand for kneading. Do not add all the water at once as it might make the dough soft and sticky.
4. Kneading the dough well is very important to get soft phulkas so continue to knead the dough. Keep on adding water as required.
5. Knead the dough till it becomes soft, pliable and smooth in texture, there should not be any cracks. Cover and let it rest for 15 minutes.

Rolling out the dough

1. After 15 minutes knead the dough again and now make small balls from the dough and roll the balls in the palms of your hands and flatten it.
2. Turn on the gas stove and heat tawa or skillet on medium heat.
3. While tawa is getting hot place the dough on rolling board. Take one ball and dust it lightly with some wheat flour and start rolling the phulka roti.
4. Dust the half way rolled phulka with dry wheat flour again to prevent it from sticking to the rolling surface.
5. Now roll it out again into a round thin disc. The trick is to roll the edges while giving it round shape. Our roti is ready to roast.

Cooking the phulkas on gas stove

1. Once the tawa is sufficient hot place the rolled out dough on it. Place the roti carefully so that it does not get folded.
2. When the upper surface of the roti starts changing its colour and you can see the bubbles appear on the surface flip the roti to the other side. Allow it to cook for 15-20seconds until the bottom part turns light brown.
3. Put the flame to high and now hold the roti with a tong, remove the tawa from the gas stove and keep the first side which was cooked, directly on fire. The roti will start to puff. Flip it over and cook the other side directly on flame again for 2-3 seconds. The phulka roti is done.
4. Don’t overdo it as roti will get burnt and will not become soft.
5. Remove from flame and smear it with melted ghee, wrapped them in a soft cloth keep in a container like casserole or in a roti basket to keep warm. This will also prevent the roti from drying or becoming soggy.
6. Repeat the same process for the rest of the dough.
7. Serve the phulka roti hot with any vegetable curry, daal, lentil etc.

What, if you don't have open flame burner or gas stove??? Here are the tips to cook phulkas directly on tawa.

1. Once you put the rolled dough in the pan when you start seeing small bubbles, flip them and wait few more bubbles on other side too.
2. Now increase the heat to high and press lightly with dry cloth all around as shown in the picture. Now you can see the phulkas are puffed up. Don't keep this for long time after you increase the flame as it burns the phulka.

Recipe Notes

While kneading if you feel that the dough is sticky, you can add a little more atta and if you feel that the dough is dry and hard, you can add little water. Dough should neither be too soft nor too hard.
If your rotis do not puff up, they still taste great so do not get disappointed.
Rolled the roti evenly all around with equal pressure into a thin disc because a perfectly rolled roti will puff up nicely.
While rolling the roti there should be no holes or puncture in the rolled out dough. The roti will not puff up.
5. Making phulka or roti is not difficult. All you need is practice.

Nutrition Facts

How To Make Roti-Chapati with Dough

Amount Per Serving (1 pcs)

Calories 61 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 2mg 1%

Sodium 84mg 4%

Potassium 58mg 2%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Protein 2g 4%

Vitamin A 0.5%

Calcium 0.5%

Iron 3.2%

* Percent Daily Values are based on a 2000 calorie diet.

How to make Roti/Chapati/Phulka dough – Kneading the dough

• Put whole wheat flour in a large mixing bowl.

• Add water gradually and gather the dough together. Once it comes together add salt and knead well.

• Add water little at a time and use your heel of your hand for kneading. Do not add all the water at once as it might make the dough soft and sticky.

• Kneading the dough well is very important to get soft phulkas so continue to knead the dough. Keep on adding water as required.
• Knead the dough till it becomes soft, pliable and smooth in texture, there should not be any cracks. Cover and let it rest for 15 minutes.

Rolling out the dough

• After 15 minutes knead the dough again and now make small balls from the dough and roll the balls in the palms of your hands and flatten it.

• Turn on the gas stove and heat tawa or skillet on medium heat.
• While tawa is getting hot place the dough on rolling board. Take one ball and dust it lightly with some wheat flour and start rolling the phulka roti.

• Dust the half way rolled phulka with dry wheat flour again to prevent it from sticking to the rolling surface.
• Now roll it out again into a round thin disc. The trick is to roll the edges while giving it round shape. Our roti is ready to roast.

Cooking the roti on gas stove

• Once the tawa is sufficient hot place the rolled out dough on it. Place the roti carefully so that it does not get folded.

• When the upper surface of the roti starts changing its colour and you can see the bubbles appear on the surface flip the roti to the other side. Allow it to cook for 15-20seconds until the bottom part turns light brown.

• Put the flame to high and now hold the roti with a tong, remove the tawa from the gas stove and keep the first side which was cooked, directly on fire. The roti will start to puff. Flip it over and cook the other side directly on flame again for 2-3 seconds. The phulka roti is done.

• Don’t overdo it as roti will get burnt and will not become soft.
• Remove from flame and smear it with melted Homemade Ghee , wrapped them in a soft cloth keep in a container like casserole or in a roti basket to keep warm. This will also prevent the roti from drying or becoming soggy.

• Repeat the same process for the rest of the dough.
• Serve the phulka roti hot with any vegetable curry, daal, lentil etc.

What if you don’t have open flame burner or gas stove? Here are the tips to cook phulkas directly on tawa.

1. Once you put the rolled dough in the pan when you start seeing small bubbles, flip them and wait few more bubbles on other side too.
2. Now increase the heat to high and press lightly with dry cloth all around as shown in the picture.  Now you can see the phulkas are puffed up.  Don’t keep this for long time after you increase the flame as it burns the phulka.

Notes:

1. While kneading if you feel that the dough is sticky, you can add a little more atta and if you feel that the dough is dry and hard, you can add little water. Dough should neither be too soft nor too hard.
2. If your rotis do not puff up, they still taste great so do not get disappointed.
3. Rolled the roti evenly all around with equal pressure into a thin disc because a perfectly rolled roti will puff up nicely.
4. While rolling the roti there should be no holes or puncture in the rolled out dough. The roti will not puff up.
5. Making phulka or roti is not difficult. All you need is practice.