HOW TO MAKE ROTI/CHAPATI | step-by-step RECIPE

I am showing you a detailed video on how to make roti/chapati start to finish.

2 cups atta (whole wheat chapati flour)
1 1/2 cups water, lukewarm
Extra water in separate bowl for kneading
FOR MAKING CHAPATIS
Dough
Extra dry flour in a wide/flat bowl
Flat griddle
rolling pin
tongs to flip the chapati with
small clean kitchen towel. to press the chapatis with
Plate lined with paper towel or kitchen towel
Butter or ghee (optional)

FOR DOUGH
Add four to a bowl. Make sure bowl is wide enough to be able to knead.
Start adding water. I add 1 cup, using finger tips in circular motion bring dough together.
Add rest of 1/2 cup water to dry flour slowly forming one ball of dough.
At this point dough will be dry/course. If dough is very sticky add few more tablespoons of dry flour. If too dry than add little more water.
Knead in bowl or clean counter top.
Knead with knuckles, stretch and fold, Keep repeating wetting your hands in lukewarm water each time. Knead for about 5-7 minutes.
Place dough in bowl cover with damp paper towel/kitchen towel. Let it rest for about 15 minutes.
Once dough is rested knead for few more minutes and it's ready.
Store the dough covered in refrigerator till ready to use.
FOR CHAPTIS
Assemble all tools
You can divide the dough into 10-15 equal-sized balls before hand if using all dough at once.
How many chapatis you get will depend on how thick or think you are making them.
Drench you finger tips in dry flour. Take piece of dough, start bringing the sides into the middle to create a seam and it will start to take round shape.
Place seam side down on same nondominant palm. With opposite hand keeping light pressure roll in circular motion closing the seam.
Place in dry flour press down and form a disk by flattening between thumbs/fingers tips of both hands. Or just flatten with palm it will be easier to roll once in a flat disk shape.
Place disk in dry flour again. Place on flat surface and roll with rolling pin. Roll until it's even. Doesn't have to be round in the beginning but make sure it's rolled out evenly. Thin like a tortilla.
Roll out however many you are making. Keep aside.
Heat griddle on med-high.
Place chapati on griddle, once it starts to change color and slight bubbles appear. Flip
Once flipped it will start to fill with air.
Gently press with flat spatula or kitchen towel to cook the sides. You can flip again to cook the other sides.
If chapatis are not forming brown spots/blistering heat may be too low.
Brush with butter or ghee.
Place on paper towel or kitchen towel to prevent chapatis from being soggy.

Please find the detailed written recipe on my blog for this recipe and other recipes.

[tearyb]

What temperature should the water be?. I’ve always known roti to be made with. Hot water and oil.

[ramanand]

Excellent demonstration of chapati making.

[zahidagani]

Rotis look amazing.. however in South Africa 🇿🇦, we use boiling water to make the dough, and some oil, optional some butter too, to form dough, otherwise dough becomes hard..

[mariamvenketsamy]

Wow absolutely amazing thanks for caring and sharing God bless you

[lorandgomori]

Great! I can't wait to make them to my family.. thank you!

[athomas]

Thank you for sharing this recipe. Do you use any oil at all? Also can you make in stand mixer without oil?

[susanwaugh]

Shazia can I ask you, sometimes when I make the dough it turns out sticky when I take it out the box to make a round ball. It’s literally sticking to my hands, and very soft to the point where I can’t roll it out round because it’s just way too soft.
However if I add less water when i knead the dough, the dough turns out like yours, nice and elastic, not sticking to my hands. It also puffs up nicely, unlike the sticky dough, I notice it doesn’t even puff up. However, with the sticky dough the end result is my rotis are nice and soft when you eat them, but with the elastic dough like yours it puffs up, but it becomes hard when we sit down to eat them. I don’t know what’s the right way sticky dough or smooth dough?

[bishnuprasad]

Your bread is as beautiful. You too beautiful .
Thanks for sharing your experience ❤️.

[lenilai]

It's super hard for me
I try many times watched many tricks still find difficult

[sukhpalsinghmatharoo]

thanks are a well educated technique is so you are my teacher of am very thankfull...to you

[Gabby-dumc]

Your roti technique really did make my roti swell up nicely!

[ceceliamartin]

Is it lukewarm water or just cold water

[drcardamom]

You and Sadia are my inspo for making my own rotis! I started last year and am muvh better now!

[n.nagapraba]

Thanks for sharing. Well explained how to make dough ball

[Thararat-ct]

Hello, How many grams of flour do you use?

[prabhakarkmv]

Thank u, madam! At present I live alone in Himalayas and I hv been finding it difficult to prepare Rotis though I hv all the necessary equipment for making Rotis. This video should help to do it effortlessly! Thanks again!! -Love.

[marinarebollardegomez]

She never said the temperature of the water!

[susanbines]

Thank you I followed your recipe tonight and it was so easy and delicious, Regards Susan

[TeamHornet]

Much appreciative with your skill’s, with this Roti u don’t apply salt?

[ss-wsjd]

Temp of water should be to help melt solid butter if it’s not solid it what make a difference how warm the water is