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Chapati (Roti) recipe

Chapati (Roti) recipe

  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Chapati

Chapatis are eaten daily with most meals. The recipe below is for Gujarati style chapatis which are very thin and soft and best served with ghee or butter spread on top whilst still hot.

Greater London, England, UK

7 people made this

IngredientsMakes: 18 chapati

  • 375g chapati flour (atta), more for rolling
  • 3 tablespoons vegetable oil
  • 235ml warm water, as needed
  • butter or ghee for brushing

MethodPrep:15min ›Cook:18min ›Extra time:30min resting › Ready in:1hr3min

  1. In a large mixing bowl add the flour and oil and mix it well so the oil is mixed throughout the flour. There should be no lumpy bits.
  2. Take the warm water and add small amounts at a time whilst mixing the dough. The dough will start to stick to your fingers and the bowl but just keep kneading
  3. The dough should start to combine together and the bits stuck to the sides of the bowl should stick to your dough making a nice clean bowl. The dough should be soft and not sticky. This is why you add the water in a little at a time. If you add too much water then just add a little flour until it becomes a nice ball. On a hard surface knead the dough for a few minutes then place back in the bowl and cover with a tea towel and leave to rest for 30 minutes.
  4. Take the dough and evenly split into 18 sections and keep covered. Take one section and roll into a smooth ball in your hands.
  5. Have a plate of flour stand by. Place the ball in the plate of flour for dusting and squash flat with your fingers so both sides of the dough ball is covered. Then place on your clean worktop and start rolling. You need to have an even roll as this allows the chapati to puff up when cooking.
  6. You do not want thee chapati to be too thin as they will tear. The art is to keep the chapati lightly dusted so it's easier to roll. They should come out about the size of a side plate.
  7. While you are rolling the first chapati, place the frying pan on the cooker on a medium heat. Once you have rolled the first one, place on the hot frying pan. When you see it starting to rise and bubble up on the top side, turn it over. You will notice that it will puff up more.
  8. After about 40 seconds lift the frying pan off the gas and place the chapati directly on the flame. You need to be quick here and use tongs to flip it over. The instant heat of the flame should help the chapati to puff up fully. If it doesn't, don't worry, this takes some practice! You can also just heat them in the pan rather than the flame, as they will still puff up.
  9. The trick to making these is to either have two people, one rolling and one cooking, or keep rolling whilst the chapati is cooking. Once the chapati is cooked place in a clean tea towel on a plate and brush with butter or ghee on the top side.
  10. Do not drown them in butter or ghee but keep covered with the tea towel and serve while hot.


Chapati needs some practice but it is always worth the effort as they taste so yummy. The more you cook these the quicker and easier they get.Serve with any type of curry as an accompaniment or have as a wrap with left over curry the next day with a little chutney or yogurt dressing.

See it on my blog

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Chapati noodles recipe | chilli chapathi recipe | roti noodles | rotimatic discount price

chapati noodles recipe | chilli chapathi recipe | roti noodles recipe with detailed photo and video recipe. a tasty and healthy snack dish mainly prepared from the leftover chapathi or roti. it is typically prepared as evening snack but can also be easily adapted as a breakfast recipe during the early morning rush hours. this recipe is prepared using the roti’s prepared from rotimatic but can also be done with handmade roti’s.
chapati noodles recipe | chilli chapathi recipe | roti noodles recipe with step by step photo and video recipe. an interesting fusion recipe prepared mainly with the leftover roti’s or chapati. the recipe is very easy to prepare and is made very similar to the chinese or even indo chinese noodles recipe. it is a perfect snack or a breakfast recipe to finish off any leftover roti’s from previous night dinner.

i assume there would be several confused readers when they hear the name chapathi noodles or roti noodles. or some may even assume that the recipe is something to with chapati mixed with rice noodles. well, it is not what it looks. basically, the roti or chapathi’s are rolled and cut like noodles and hence the name of this recipe as roti noodles recipe. also, the cut roti strips are then stir-fried very similar to the traditional chinese rice noodles with other vegetables and sauces. in this recipe, i have used fresh roti’s prepared from the rotimatic machine and the result was amazing. having said that, you can also use leftover handmade roti which should be equally crispy and tasty.

furthermore, i would like to highlight some tips and suggestions while preparing chapati noodles recipe. firstly, make sure to thinly strip the chapati to easily digest if you are serving for kids. also you can use leftover paratha / methi thepla / palak paratha to make noodles. along with carrot, cabbage and capsicum you can also add broccoli, sprouts and snowpea to make chapati noodles more healthy. lastly, apart from using tomato sauce add schezwan sauce to make a spicier version of chapati noodles.

finally i would like to highlight my other street food recipes collection with this post of chapati noodles recipe. it includes recipes like, gobi manchurian, chilli paneer, gobi 65, veg crispy, bread pakora, hot and sour soup, veg manchow soup and paneer nuggets. further do visit my other related recipes collection like,

  • Measure the amount of the atta flour, vegetable oil, and salt in a large mixing bowl. Some chapati recipes use only water and atta flour, nothing else!
  • The amount of water required depends on the type of flour used. It should be conservative to avoid it from becoming too wet and sticky. You can reserve a teaspoon of water for each 100g of flour and add it to the dough while kneading if it is too dry. Once you have fixed the formula, you can, of course, add the exact amount without hesitation. In this chapati recipe, I use 75ml of water for 100g of the atta flour brand.
  • Combine all the ingredients, then knead it until it picks up all the flour sticking on the mixing bowl.
  • Continue kneading until it looks like plasticine, which you can leave an impression on it with your finger.
  • The easiest way is to knead it by pressing the dough with the knuckles and folding it to half after flattening it.
  • The kneading process takes about five minutes for a small dough made with 100g of flour. When you can make a clear indented mark on the dough&rsquos surface with your fingers, it is done.
  • You can adjust the dough&rsquos softness during kneading by either adding more water or flour if necessary.

Knead the dough until it is smooth and stretchable

Divide the dough into portions

  • The dough that I make is between 40g to 45g each, making chapati 6 to 7 inches in diameter. You can either divide the dough first or after resting for twenty minutes, which will not affect the outcome.
  • Apply some oil on the top of the dough to prevent it from drying. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.

Roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti |

roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with 15 amazing images.

Roti is the daily bread for millions of Indians. No meal is complete without phulka and we show you easy it is to make them. All ingredients to make roti recipe is easily available in Indian kitchens.

To make roti recipe , combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle. Cook the roti on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft roti .

I would like to share some important tips to make the perfect roti recipe . 1. To make the roti dough , you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough. 2. When adding water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour. 3. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll. 4. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard. 5. Don’t cook Indian roti on the open flame for too long or else the rotis will burn and become hard.

We love rotis as they are made from whole wheat flour which is very healthy. Whole wheat flour is excellent for diabetics, heart and weight loss as they will not shoot up your blood sugar levels as they are a low GI food.

In Mumbai, plain roti is a popular Mumbai street food. Packed in a newspaper, 4 large rotis are sold for Rs 12 and is picked up by busy working Mumbai housewives who have no time to cook. Simple logic, carry your sabzi from home and buy the roti on your way to work.

Enjoy roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with detailed step by step photos and video below.

Recipe Summary

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¾ cup hot water or as needed

In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.

Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Frequently Asked Questions

Does Homemade Chapati Bread Keep Well?

Roti are best when enjoyed the same day that they are made, but you can keep them in an airtight container at room temperature for a day or two.

How Can I Make Vegan Indian Roti Recipe?

Swap traditional ghee with your favorite plant-based ghee or butter alternative for a dairy-free Chapati recipe. These substitutes tend to be made with coconut oil, so the flavor will be slightly different but the texture should remain similar.

Can I Make This Bread Beforehand?

You can prep the dough beforehand, and keep it stored tightly wrapped in plastic for up to 36 hours in the fridge.

What Should I Do If I Don’t Have An Electric Mixer?

No problem! This roti recipe is still accessible for you… Get in a workout by kneading the dough by hand for 15 minutes.

Chapati (Roti) recipe - Recipes

Note : Use either milk or ghee to make the roti more soft. There is no need to use both simultaneously.

Kneading Dough

Take a big platter. Sieve 3 cups of wheat flour in it.

Gradually add some water and mix well. If you want to add milk or ghee, you can add it at this stage and mix well.

Add some more water and start kneading the dough. Add water little by little as needed and knead the dough. If you add a lot of water together, the dough will be difficult to knead as it will be very sticky. Use your fist while kneading the dough. The dough should not be too hard nor soft otherwise the roti will be difficult to roll.

Finally, when you do not have dry flour in the platter, you have to apply some more pressure with your fist to make the dough perfect and soft.

In the end you will get the dough that is not too soft or hard. You can make roti from it now but if you wait for some time it will give you good results. Apply some ghee on the surface of the dough, cover it with a plate or cloth and keep aside for about 20 minutes. Before you start making roti, knead the dough once again.

Rolling Roti

Turn on the gas and place a tawa (griddle) over it to preheat over medium heat.

Now take a small portion of the dough and place it in between your palms and make medium sized balls from the dough. Push the ball with your palm to flat it. Pour that flat dough from both sides into the dry flour to coat the dry flour over it.

While the tawa is heating. Take a rolling board and rolling pin and sprinkle some dry flour on the rolling board. Place the flat ball on top of the dry dough on a rolling board. Start rolling the dough using a rolling pin and make flat round circles of about 6 - 7 Inch. Making a circle is not so easy and it requires practice.

If the dough is sticky, then put that round flour in dry flour and cover it with some dry flour on both side. flip the circle and roll again in circular motion. Make sure that the roti should not be too thick as thick roti will take a lot of time to cook as well as digest.

Sprinkle some dry flour on the tawa. If the flour turns brown then the tawa is ready to cook. Put raw roti over the hot tawa.

Cook it slightly from one side and flip it to cook from the other side. Cook a little until some brown spots appear on both sides.

The roti is ready to cook on direct flame.

Hold the half-cooked roti with a tongs and cook on direct flame from the first cooked side.

When the roti starts puff, flip it to cook on the other side on direct flame. The roti will be more puffed. Do not over-cook it otherwise it will burn.

Remove it from the flame and transfer it to a plate and apply some ghee on top of it.

Roti is ready. Similarly, cook all the rotis. Serve hot roti with vegetables, dal or any paneer dishes.

Sourdough Roti | Sourdough Chapati

If you are well into your Sourdough Starter journey, you will have a big jar of Sourdough discard in your fridge. Now there are a several ways you could use your Sourdough discard – from crumpets to pancakes to crackers and just about any recipe that uses flour and/or yeast. The very first thing I did was to start incorporating it into rotis/chapatis. The first few times I used it while making roti dough, I didn’t see any difference in texture or taste. But since my starter took 10 days to grow fully ripe, my discard jar had many feeds of starter. Probably on day 5 or so, it was just sour enough and it had enough yeast activity as I noticed that the rotis tasted texturally different. These sourdough rotis puffed up beautifully and had large dark spots, had the texture of leavened bread like naan even though I didn’t rest/proof my roti dough. That was the wild yeast in the discard doing its magic.

I debated sharing Sourdough Roti or Chapati as a recipe here as it is pretty basic – I just added some discard to atta in my regular roti dough but looking at the number of people who requested for it, I decided to share it here. The one thing that I would like to say is that it has an acquired taste, as the rotis taste ever so slightly sour while the texture is bread-like. The husband is not a fan, he wants his plain tasting rotis on most days. I on the other hand have no issues dipping these fluffy, soft, bready rotis in creamy gravies and curries. So, I would suggest you start with a couple of tbsp of discard to begin with and work your way up, especially if you have been saving your discard for a few days.

You could make variations to this basic Sourdough Roti – 1) roll it with a mixture of grated garlic, sesame seeds & finely chopped coriander leaves like whole wheat garlic naan. 2) add spice powders like red chilli powder, coriander powder, cumin powder and garam masala powder similar to masala roti. 3) You could roll it into layered flaky plain parathas. The rotis stay soft, pillowy if you roll them slightly thicker than the regular rotis. I puffed a few of them directly on flame like phulkas and they had a nice smokey flavor to it, smeared with some ghee on top.

Oh and by the way, if your discard jar has collected a bit of water (colorless or dark colored) on top often referred to as hooch but still smells fruity and not funky, you can just mix it in. Check more details here.

Roti/Chapathi Recipe video instruction

I have also shared a detailed video of this Indian roti/Chapathi recipe that I believe will help you to make a soft roti/Phulka easily at home. For a quick reference, you could also find the Roti/Chapathi Recipe in story format.

Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Veg Vegan Meat. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

How To Cook East African Chapati

SEVENTH: Heat a skillet over medium-high heat and place the rolled out dough.

Cook for about 30 seconds till bubbles appear on the upper side and flip. Brush the upper cooked surface with melted butter/ghee/oil and once you are done, flip back to the original side.

(At this point, both sides have been partially cooked without oil and the surface on the frying pan is brushed with oil).

Now, brush the upper side too with oil and using a flat spatula, press Chapati gently against the skillet for 15 seconds. Flip once more and press the other side gently against the skillet too. Remove the Chapati from the skillet and store in a container covered with a clean kitchen towel.

How Do You Tell If Chapati Dough Is Kneaded Enough

If the Chapati dough doesn’t spring back when pressed with a finger, or tears when you pull it, it needs more kneading. If it springs back immediately when lightly pressed, and doesn’t tear when you pull it, it’s been kneaded enough.

Is Oil Necessary For Chapati Dough?

Yes, oil helps the dough to stay soft and pliable. That way your chapati will be soft and chewy. Without oil, the chapati won’t have a soft and chewy texture and any leftovers will dry up faster.

Can I Make Chapati Dough Ahead?

Yes you can make the dough ahead of time. As a matter of fact, when the dough stays for a day in the fridge, it results is softer and chewier Chapati.

To make it ahead, simply transfer the dough to an air-tight container and refrigerate for up to a day. Allow the dough to come up to room temperature before rolling and making chapati.

Alternatively, make the dough as described above, then transfer to a freezer-suitable air-tight container and freeze for up to 3 months.

How To Serve East African Chapati

Some of the most common traditional accompaniments for East African Chapati are

How To Store, Freeze, And Thaw Cooked Chapati

To Refrigerate, transfer your leftover Chapati in an air-tight container and keep in the fridge for up to 4 days.

Alternatively, transfer to an air-tight freezer-suitable container and freeze tortilla for up to 3 months.

To thaw, remove from the freezer few hours before your meal and leave in the fridge or on the kitchen countertop till fully thawed.

Reheating Leftover East African Chapati

In The Skillet: Reheat Chapati on both sides for 30 seconds in a hot skillet once defrosted.

In The Microwave: Warm East African Chapati for 15 to 20 seconds in the microwave.

More Tips For Perfect Chapati

  • Make sure you use the right amount of water. Too little water will lead to tough and dry chapati and too much water will lead to dough that is too wet to work with.
  • Always make sure that the dough is kneaded till soft and supple. Kneading the dough to perfection is essential. If the dough is not kneaded long enough, the gluten will not be activated and the texture of the Chapati will be compromised.
  • Everytime you are kneading a sticky dough by hand, wear disposable kitchen hand gloves. I find that wearing disposable kitchen hand gloves make it easier.
  • Alternatively, when having difficulty with a sticky dough, cover and rest it for at least 15 minutes to 1 hour. This step helps to relax the gluten which automatically lightens the kneading process.
  • Use a flat Skillet to cook Chapati and adjust your Chapati size to your skillet size.