Chapati - Roti

Name: Chapati - Roti
Prep time: 15 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Indian Menu
Ingredients: Plain Flour — 250g; Butter — 20g; Canola Oil — 2 tbsp; Salt — 1 tsp; Hot Water — 250ml; Melted Butter — 2 tbsp

Chapati is a staple Indian flatbread made from simple whole-wheat flour and water, rolled thin and cooked on a hot griddle until it puffs with steam. This unleavened bread is prized for its soft, 'pliable' texture and nutty, toasted flavour, often finished with a light brush of ghee. It serves as the ultimate edible utensil, designed to be torn by hand and used to scoop up savoury curries and dhals.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

Using hot water rather than cold water relaxes the gluten in the flour, ensuring the rotis turn out soft, pliable, and easy to roll.

Rapeseed or sunflower oil works well as an alternative to canola oil.

Ghee can be brushed over the hot rotis instead of melted butter for a traditional aromatic finish.

Keeping cooked rotis wrapped in a clean tea towel retains their heat and steam, keeping them tender and soft until serving.

Mix the Dough Base
Sieve the plain flour into a large mixing bowl. Add the softened butter, canola oil, and salt to the flour.

Add Hot Water and Knead
Pour the hot water into the bowl. Stir rapidly with a fork to combine the ingredients safely without burning your hands. Once cooled slightly, transfer the mixture onto a clean worktop and knead thoroughly for 3 to 5 minutes until a smooth, pillowy dough forms.

Divide and Shape
Using a dough scraper or knife, divide the dough into 6 equal portions. Roll each portion between your palms into a smooth, round ball.

Roll Out Rotis
Heat a dry pan over medium-high heat. Lightly dust the worktop with flour and flatten a dough ball into a disc with your palm. Roll out with a rolling pin into a thin, round circle a few millimetres thick, turning and flipping the dough occasionally to maintain a uniform shape.

Dry-Fry and Butter
Place the rolled dough flat into the hot pan. Cook for 30 to 45 seconds until small steam bubbles form across the surface. Flip the roti over, brush the cooked top with melted butter, and cook for another 30 to 45 seconds until light brown toasted spots appear on both sides. Transfer to a plate lined with a clean tea towel to keep warm and repeat for the remaining dough.