Late last year I did an Indian cooking course.  It was hands on and we were taught some great dishes, including how to make Indian breads.  While naan bread is always popular, this roti recipe is my favourite.  Roti (sometimes called chapati) is a simple unleavened (no yeast required) bread which can be made quickly.

It’s taken some time (just the usual business) but I’ve finally pulled out the recipes from the course and have been making some of the dishes, plus experimenting with some other new curry dishes.  Every time I do a curry  the roti bread are served as an accompaniment (the kids usually devour these faster than the curry!)

While roti are traditionally made on a griddle or special chapati pan, they can also be made using a frypan – far more practical for the home cook.  They are quick and easy to make, so next time you’re having an Indian inspired dish, try making a batch for yourself.

Roti Recipe

3 cups atta flour (see note)

1 cup plain flour

350ml warm water, plus extra if needed

Butter or ghee to brush on the roti once cooked

Method

Combine the flours in a large bowl.  Make a well in the center and pour in the water.  Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. If the mixture is too dry add a little more water and continue to knead until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough.  The final dough should be elastic and spring back into shape when pressed lightly with fingertips.  Cover and set aside for 10 minutes.

Take golf-sized portions of the dough and roll out thinly to a disc shape on a lightly floured surface.

Heat a small frying pan (or griddle) and place the disc in the pan.  Once the surface becomes bubbly (small air pockets in the bread), press the bubbles down gently with a paper towel or clean cloth.  Turn over and press down on the bubbles again, this helps to cook the bread evenly.  Once the bread is lightly browned on both sides, remove it from the pan, brush with butter (or ghee) and wrap in foil to keep warm.

The Klutzy Cook Notes

Atta flour is a whole wheat flour that is low in gluten and therefore easier to knead and roll.  It is available at Asian supermarkets.

If you have any questions or comments on my roti recipe, please leave them below.

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