Chapathis, Indian bread

The Indian bread also known as roti or chapathi is one of the easiest breads to make.

Pointer 1: After making the dough, set it aside for a minimum of 1 hour to a maximum of 8 hours.
Ponter 2: A well-kneaded dough makes soft chapathis
Pointer 3: May add salt, but not necessary.


  • 1 cup wheat flour (bleached or unbleached)
  • 3/4 cup warm water
  • 1 tsp. vegetable oil


    Mix everything together.  Knead it well to the consistency of a pizza dough.  Make lemon-sized balls.  Roll them out with a rolling pin.  The size generally is that of a small tortilla. Use some flour to make it easy to roll as it might stick to the rolling surface.  May use just a plain counter top surface or any smooth surface that aid in rolling the dough. Use a heavy flat pan.  Place on stove.  Let the stove warm a bit. 

    Place the rolled out dough on the flat pan^.  Let the heat cook one side of the bread.  Just rotate the roti on the pan so that the heat spreads evenly.  Flip over to cook the other side.  Next , drop the bread on an open flame.  It will rise due to the steam that fills the bread.  Remove from flame and place in a container. 

    Cover container so it remains soft until ready to serve.  You may serve bread as is. Or, remove it from the stove and add a tsp. of oil or butter on top.  Or, you may add a tsp. of oil on the flat pan itself, flip both sides so the oil rubs on both surfaces. Then remove it from the stove. 

    Rotis are best when made just before serving.  You may make them a few minutes ahead if you are using some oil after they are cooked. Dry ones without any oil or butter would need to be served right away.

    Yields approximately 3-4 rotis.

^ Please contact me for help with any of these ingredients or utensils.

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