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Good soft rotis also known as chappatis can transform a meal. You could have the most flavoursome curry but if you’re roti is not upto scratch it can ruin the meal. I tend to use medium roti flour which is basically white and wholemeal flour. I find wholemeal flour on its own results in a tougher not as soft roti. Some people use cold water to make the dough but I use hot boiling water straight from the kettle. Let’s take a look how these lovely rounds of softness are made.

Make sure you use a good tawa. If you don’t have one you can buy from here currently on offer!

** Tawa Offer **
Roti or chappatis

Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
roti or chappati are essential to a good Indian meal. Homemade rotis are a real treat in my home and my children can smell them as soon as they enter the home.

2 cups medium chappati flour
a pinch of salt
1 tbsp. of sunflower oil (or any oil)


Place the flour, salt oil in a large clean dry bowl.
Add a cup of boiling water to the flour and mix with a spoon.
Keep adding a little more until the consistency is such that you can knead it into a large ball which doesn’t stick to the sides of the bowl.
Leave the ball of dough in the bowl and cover with a plate or cling film for 15-30 minutes.
Take the ball of dough and divide into 8 equal parts
Take one part and flatten with the palm of your hand into a flat disc shape
Now take take this flat disc and bring the edges of the disc to the centre and pinch
Flatten this disk again which will result in smoother edges than the first disc
Once flatted with the palm of your hand, sprinkle some flour on a clean work surface
Sprinkle some more flour on the flattened disc
Heat a large flat tawa or frying pan on medium heat (not too low or too high)
Add some flour to your rolling pin
Start rolling the flattened disc using your hand to rotate the roti
Don’t worry too much about it being a perfect circle, that comes with time and practice!
Once rollout out to about 2-3 mm thick, pass between the palm of your hands to dust off any excess flour
Now place flat onto the tawa for about 10 seconds so the side is only partially cooked
Flip over and cook the seconf side for about 30 seconds until no dough patches visible on the side that is facing down
Now turn over for the last time and cook for about 20 seconds
It is at this point the roti will start to puff up
Be careful when lifting as the hot air from a puffy roti can be painful if you burst this puffy bubble!
Place on a clean tea towel and smeal with a little butter and cover

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