This Roti/Chapati Indian Inspired Flat Bread is unbelievably easy and quick to make, with only 4 ingredients. They are so soft and chewy with an amazing taste. No more store bought roti! Roti or chapati dough is quickly pan-fried to an irresistible toasted look that’s sure to please everyone.
As you know, I love my bread, and I’m hooked on this easy peasy, delicious Roti/Chapati. It is the absolute perfect accompaniment for Indian dishes such as chicken jalfrezi or one of my butter chicken recipes. This versatile bread will go well with just about anything though. Try it with my homemade hummus. The best part is although naan bread is also great with Indian food, Roti is just so much easier and quicker to make, especially if you’re short on time.
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent, traditionally made from stoneground whole wheat flour and water that is combined into a dough. Roti is consumed in many countries worldwide and is known by different names, whether roti, phulka, chapati, or rotli but they are basically the same thing.
Roti’s defining characteristic is that it is unleavened, meaning no raising agent, like yeast. I used readily available all purpose flour but you can also use whole wheat flour.
Why You Should Make Roti/Chapati
✅ QUICK AND EASY. This recipe is such an easy and very quick way to make a bread-like accompaniment for many dinners. Yes, it can be ready in just 30 minutes!
✅ FEW INGREDIENTS. Any time I can cook by using only 4 ingredients is always a winner, especially when it has great flavor with various meals and tastes so good.
✅ ECONOMICAL. Making this roti recipe is very economical, especially when you basically only need some flour and ghee (or oil), water and salt. That’s really it!
✅ GREAT WITH INDIAN DISHES. This chapati will never be a disappointment if you’re serving some with any Indian dish. Roti, dal or rice are staples traditionally served in India literally for almost every meal.
What Ingredients You’ll Need
- Flour – I used all purpose flour but you can make these with whole wheat flour as well.
- Ghee – I used ghee, melted or vegetable oil, or a neutral oil such as canola. Ghee is clarified butter that has been simmer and strained to remove all water.
- Water – You’ll need room temperature water.
- Salt – Some salt for taste, without it your roti will taste quite bland.
How To Make Roti/Chapati
Make the Dough: Add all the dough ingredients to a mixer and mix over medium speed until the dough comes clean from the sides of the bowl. The dough should be soft and pliable. If it’s too dry, add a bit more water as necessary. Some people feel warm water helps, but room temperature water is also fine.
If you don’t have a mixer, you can always mix by hand by placing flour and ghee in a large bowl. Then add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball, but ensuring you still have a soft dough.
Cut and Roll the Dough: Cut the dough into 10 equal pieces and make a round ball. Next, press it lightly between your palms to make it little flat.
Using a rolling pin, roll out each piece so that it’s a circular roti, about 8 inches in diameter over a lightly dusted work surface. Dust off excess flour on the roti before cooking.
Cook the Roti: Cook each piece of roti in a hot skillet over medium high heat. After placing a roti in the hot skillet brush the top side with ghee, turn over and brush the other side with ghee as well. Cook until the roti has dark brown spots on both sides, flipping once or twice as needed. I use longer tongs to flip the roti’s since the pan is very hot.
Place and Serve: Place the cooked roti in a clean tea towel and repeat with remaining roti.
What Is Traditional Indian Roti?
Roti is a flatbread made with a wheat flour. It is known as “atta” in hindi, and is also used to make other breads like paratha and puris in India on a daily basis.
How Is Roti Cooked?
I used a hot pan to cook my roti. However, it is very common to use a tawa, and then finish them on an open flame. or to cook them completely in a tawa. A tawa is usually made from cast iron or aluminum. They are used quite similarly to woks in Asian cooking.
What Is The Difference Between Roti And Naan?
Roti is an unleavened light flatbread whereas naan is a leavened flatbread that is fancier and heavier than roti.
Are Roti And Chapati The Same?
Chapati is a form of roti and the words are often used interchangeably. Roti is the simplest bread that is made everyday in Indian households.
What is Ghee?
Ghee is considered clarified butter, which uses normal butter with the water and milk solids removed, leaving behind pure butter fat.
What Goes Well With Roti/Chapati?
That’s the beauty of this recipe, it goes well with so many dishes since it is a bread. It’s especially good with Indian dishes that contain lots of sauce, or as an appetizer when paired with something like hummus. Don’t be shy, try this bread with just about any dish that you love bread with.
What Is Unleavened Bread?
Unleavened bread is any of a wide variety of breads which are prepared without using raising agents such as yeast. They are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia.
Expert Tips
- Make sure you knead the dough with enough water so it’s soft and pliable, otherwise Roti can become hard. If you suspect you need more water, only add very small quantities at a time.
- Ensuring your skillet is hot to start with will also help the bread to remain soft, and not hard.
- Wrapping cooked roti in a clean tea towel will help them to remain nice and soft.
Leftovers
Cooked roti can be refrigerated for 2-3 days. Wrap in plastic wrap and store in an airtight container or freezer bag. They might stick together due to the ghee. So let them come to room temperature or heat them to separate.
Freezing
Allow the chapati to cool completely before freezing. It is best to place wax paper between each roti, and then place in freezer bags, squeezing out any air before sealing the bag. Store for up to 3 months.
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Roti/Chapati (Indian Flat Bread)
Ingredients
Dough
- 3 cups all-purpose flour
- 3 tablespoons ghee melted, or vegetable oil
- 1 cup water
- 1 teaspoon salt
To Finish
- ¼ cup ghee
Instructions
- Make the dough: Add all the dough ingredients to a mixer and mix over medium speed until the dough comes clean from the sides of the bowl. The dough should be soft and pliable, if it's too dry add a bit more water as necessary.
- Cut and roll dough: Cut the dough into 10 equal pieces. Roll out each piece so that it's about 8 inches in diameter over a lightly dusted work surface.
- Cook roti: Cook each piece of roti in a hot skillet over medium high heat. After placing a roti in the hot skillet brush the top side with ghee, turn over and brush the other side with ghee as well. Cook until the roti has dark brown spots on both sides, flipping once or twice as needed.
- Place roti in tea towel: Place the cooked roti in a clean tea towel and repeat with remaining roti.
Video
Recipe Notes
- Make sure you knead the dough with enough water so it’s soft and pliable, otherwise Roti can become hard. If you suspect you need more water, only add very small quantities at a time.
- Ensuring your skillet is hot to start with will also help the bread to remain soft, and not hard.
- Wrapping cooked roti in a clean tea towel will help them to remain nice and soft.
- Cooked roti can be refrigerated for 2-3 days. Wrap in plastic wrap and store in an airtight container or freezer bag. They might stick together due to the ghee. So let them come to room temperature or heat them to separate.
- Allow the roti to cool completely before freezing. It is best to place wax paper between each roti, and then place in freezer bags, squeezing out any air before sealing the bag. Store for up to 3 months.
Haven’t made it yet….
Your opinion….wondering if a keto or paleo flour would work with your recipe?
To be honest, I haven’t tried it and I’m not an expert on paleo flour at all, so I couldn’t advise you one way or another.
Can I use olive oil instead of Ghee?
Yes!