Roti, also known as chapati, is a staple in many Indian households. It’s a simple yet versatile flatbread that complements almost any dish. The secret to a perfect roti lies in a well-prepared dough, proper rolling technique, and optimal cooking. This guide will take you through each step in detail, ensuring you can make soft, round, and puffed rotis at home.

Ingredients Needed

• 2 cups of whole wheat flour (atta)
• ¾ cup of water (adjust as needed)
• A pinch of salt (optional)
• 1 teaspoon of oil or ghee (optional, for softness)

Step 1: Preparing the Dough

1. Mixing the Flour and Water:
   • In a large bowl, combine the flour with a pinch of salt. Gradually add water while mixing with your hand or a spoon. This prevents the dough from becoming sticky.
2. Kneading:
   • Knead the mixture into a soft, smooth dough. It should not be too hard or too sticky; aim for a medium consistency.
   • Knead for about 8–10 minutes, applying gentle pressure to make the dough pliable.
   • Add a teaspoon of oil or ghee at the end to make the dough softer and prevent it from drying out.
3. Resting the Dough:
   • Cover the dough with a damp cloth and let it rest for 20–30 minutes. Resting allows the gluten to relax, making the dough easier to roll and cook.

Step 2: Rolling the Roti

1. Dividing the Dough:
   • Divide the rested dough into small, equal-sized balls (about the size of a golf ball). Smooth the surface of each ball by rolling it between your palms.
2. Flattening the Dough:
   • Lightly flour a clean surface or rolling board to prevent sticking. Flatten one dough ball slightly and coat it with a thin layer of dry flour.
3. Rolling Out:
   • Using a rolling pin, roll the dough into a circular shape about 6–8 inches in diameter. Apply even pressure to ensure uniform thickness.
   • Avoid over-flouring as it can make the roti dry and stiff.

Step 3: Cooking the Roti

1. Preheating the Tava:
   • Heat a flat skillet or tava over medium heat. Ensure it is hot enough before placing the roti on it. A hot tava ensures even cooking and puffing.
2. Cooking First Side:
   • Place the rolled-out roti on the hot tava. Cook for about 30 seconds or until bubbles start forming on the surface.
3. Flipping the Roti:
   • Flip the roti using tongs or a spatula. Cook the second side for about 30–40 seconds. You should see light golden spots forming.
4. Cooking the Final Side:
   • Flip the roti again. Press lightly around the edges with a spatula or clean kitchen towel. This helps the roti puff up as steam builds inside.
   • Cook until the roti is golden brown with no raw spots.

Step 4: Serving the Roti

1. Keeping the Roti Soft:
   • Once cooked, transfer the roti to a plate and apply a thin layer of ghee or butter if desired. This adds flavor and keeps the roti soft.
   • Keep the rotis stacked in a clean kitchen towel or insulated container to maintain their warmth and softness.
2. Pairing:
   • Serve hot rotis with curries, dals, vegetables, or any dish of your choice.

Tips for Perfect Roti

1. Dough Consistency:
   • The dough should feel soft and pliable, not sticky or hard. Adjust water or flour as needed during kneading.
2. Rolling Technique:
   • Roll gently without tearing. Practice will help you achieve a perfect round shape.
3. Cooking Temperature:
   • Ensure the tava is evenly hot before placing the roti. If it’s too cold, the roti won’t puff, and if too hot, it will burn quickly.
4. Puffing the Roti:
   • If the roti doesn’t puff on the tava, you can place it directly over an open flame for a few seconds. Rotate it carefully with tongs until it puffs up.
5. Avoid Dryness:
   • Over-flouring during rolling or overcooking can make the roti dry. Use just enough flour to prevent sticking, and cook for the recommended time.

Conclusion

Making a perfect roti is an art that combines skill and practice. By following these steps, you can create soft, evenly cooked, and delicious rotis to accompany any meal. Over time, as you become more comfortable with the process, you’ll develop your own rhythm and techniques to perfect this essential flatbread. Whether it’s paired with spicy curries or a simple pickle, the humble roti remains a cornerstone of wholesome and satisfying meals.

Delhi in winter