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    Home » Recipes » Rice & Grains

    How To Make Soft Roti/Chapati? | Phulka | Indian Flatbread

    March 24, 2023 . By Meeta Arora . 39 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    How to make soft roti - Whole wheat indian flatbread

    Roti, also known as Chapati or Phulka, is a staple in most Indian homes. This whole wheat Indian flatbread is typically enjoyed as a side with curries or lentils. Let's learn how to make soft roti's every time!

    Phulka Roti - Chapati - Whole Wheat Indian Flatbread in a plate with dal

    I have been sharing so many Indian Instant Pot Recipes, however I realized that I have not shared any Indian bread recipes. We eat roti almost everyday, so it is important enough to get it's limelight on the blog. So I have given the instant pot recipes a break and posting couple of indian flatbread recipes. Here is another popular Indian flatbread recipe - Paratha.

    What is Roti?

    Roti (also known as chapati or phulka) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. There are many variations and it is eaten in many countries. In India, the most popular is this flatbread roti. The other popular variations are paratha, and puri.

    In North India, we eat roti almost everyday with some vegetable or meat curry or lentils. Each person eats 2-4 roti depending on their diet.

    To make roti, just 2 ingredients are required - whole wheat flour also called atta and water. There is no leavening agent needed in this flat bread. Some people add salt, some oil. However both are not necessary to make roti. Roti looks very similar to a tortilla.

    Even within India, there are variations of how roti is made. Some regions or cultures make them thinner while others a bit thicker. eg. Punjabi's make roti thicker, while Gujrathi's from western India make roti very thin. I will share the easy step-by-step recipe for North Indian style roti below.

    What is the difference between roti, chapati and phulka?

    They are all almost the same, but with some minor differences. Roti and chapati can be used interchangeably. They are cooked on the Tawa (concave pan or griddle). Phulka is cooked one side on a tawa and the other side on an open flame. Due to the high cooking temperature, air is trapped inside the roti to make it puff like a ball. I will show both variations in this recipe.

    Roti - Chapati - Whole Wheat Indian Flatbread -Cook Roti
    Phulka puffed on open flame

    Is Roti Vegan?

    Yes, it is make with just 2 ingredients - whole wheat flour and water. Simply replace the ghee applied at the end with oil or vegan butter.

    Which flour is best to make roti?

    After trying many whole wheat flours from Indian grocery stores, I prefer Sujata Chakki Atta or Aashirvaad Select Sharbati Atta or Aashirvaad Whole Wheat Atta.

    I have also tried to make whole wheat flour at home from wheat berries using a grain mill (Nutrimill), and it works great to use the flour for making roti. It is a bit course than the store-bought flour.

    How to make roti dough?

    1. In a large bowl or flat plate with high edges, take 2 cups of whole wheat flour.
    2. Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.
    3. Once the dough starts to form, do not add more water. I added a bit more than ¾ cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
    4. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
    5. Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
    6. You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. Dough should be soft. not hard (hard is best for puri's). Same dough for roti can be used to make paratha/aloo paratha.

    If you want to make roti dough using a mixer, here is my easy recipe to make dough using the kitchenaid stand mixer.

    How to make roti dough steps - Whole wheat indian flatbread

    Possible issues with roti dough –

    • If the dough gets too sticky, it means more water got added. Add a tablespoon of flour at a time and knead again till all the flour is absorbed.
    • If the dough gets too hard, it means less water was added. Add a tablespoon of water at a time and knead again. The dough should be soft enough that if you press your finger against the dough, it leaves an impression.

    Check out the recipe to make Roti Dough using an electric stand mixer.

    How to roll round Roti?

    What do you need to make roti?

    1. Marble or wood base (called chakla in Hindi).
    2. Rolling pin (called belan in Hindi)
    3. Tawa, which is a concave flat pan to make the roti's. You can also use a cast iron pan.
    4. Tongs (called Chimta in Hindi) for phulka or Flat spatula (Turner) for chapati

    Steps to roll roti round

    1. Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.
    2. Make small balls from the dough by rotating between your palms. Make the ball a bit flat.
    3. Dip a ball in dry flour, place on the marble or wooden base (chalka) and roll with the rolling pin.
    4. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. 
    5. Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!
    6. Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.
    How to roll roti chapati - Whole Wheat Indian Flatbread

    Just for fun, here is my daughter rolling roti's. She really enjoy's helping mama in the kitchen. Rolling roti's is very much like playing with play dough 🙂

    How to cook phulka?

    1. Pre Heat a Tawa (griddle) on medium-high flame.
    2. Pick the roti and flip between both your palms to remove any extra dry flour. Transfer roti on the tawa by taking it on your palm.
    3. Turn when the color starts changing and small air pockets form in about 5 seconds.
    4. For the other side, now we want to cook until there are some brown spots on the roti (see bottom left pic in below collage).
    5. Now you can cook directly on flame. Use tongs (chimta) to turn from side to side until the roti puffs.
    How to make Phulka Roti steps - Whole wheat indian flatbread

    How to make Roti or Chapati?

    If you don't have a flame or are doing induction cooking. Then you turn the roti and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.

    How to make Chapati steps - Whole wheat indian flatbread

    I usually keep the roti after cooking on a paper towel or a thin cloth in a plate. Optionally apply ghee and keep stacking them. Then store in a hot casserole until serving (within a few mins or an hour). Roti's are best served hot!

    Tips to make soft roti

    • Knead the dough well, it should be not too hard and not too soft/sticky.
    • Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable.
    • Roll the dough with soft hands, applying equal pressure on all sides.
    • Apply ghee or oil to keep the rotis soft for longer.
    • When learning to make roti, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard. As you get experienced, only apply dough once and roll the roti.
    • Making roti needs lots of practice. So be patient and keep practicing.

    How to store roti and dough?

    • Storing Dough: Refrigerate in air-tight container and use within 1-2 days. After about 2 days, the dough color starts to become brownish on the outside. To make roti, get the dough to room temperature before using (else it might seem harder to roll)
    • Storing Roti: Cooked roti can be refrigerated for 2-3 days. They might stick together due to the ghee. So let them come to room temperature or heat to separate them. You can also store in freezer for longer shelf life. Place parchment paper between roti's and then place them in a freezer bag like Ziploc.

    How to reheat roti?

    • Microwave: Keep on a paper towel and heat for 5-10 seconds.
    • Stovetop Tawa: Heat each side until the roti is soft again. Apply some ghee to make it fresher tasting.

    How to pack roti for lunch in a box?

    • Do not pack hot off the griddle roti in a closed box. It will get soggy. Place the cooked roti on a paper towel, apply ghee. Let it cool a little (not completely). Then pack in an aluminum foil along with the paper towel.
    Phulka Roti - Chapati - Whole Wheat Indian Flatbread in a plate with dal

    Pair roti with any curry or lentils. Here are a  few favorites:

    • Paneer Butter Masala
    • Palak Paneer
    • Okra or Bhindi Masala
    • Mom's Chicken Curry
    Tried this recipe?Give a rating by clicking the ★ below
    soft roti being cooked

    How To Make Soft Roti / Chapati? (Whole Wheat Indian Flatbread Recipe)

    Meeta Arora
    Roti, also known as Chapati or Phulka, is a staple in most Indian homes. This whole wheat Indian flatbread is typically enjoyed as a side with curries or lentils. 
    4.90 from 46 votes
    Print Save Saved! Pin
    Servings: 12 roti's
    Calories: 79
    Course: Side Dish
    Cuisine: Indian
    Diet: Nut-free, Vegetarian
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 15 mins
    Resting time: 30 mins
    Total Time: 25 mins

    Equipment

    • Rolling base / Chakla (marble or wood)
    • Rolling pin (belan)
    • Tongs (chimta)
    • Tawa or griddle

    Ingredients
     
     

    • 2 cups Whole wheat flour
    • ¾-1 cup Water
    • 1 teaspoon Oil (optional)
    • ¼ cup Whole wheat flour to roll roti
    • Ghee to spread on cooked roti (optional)
    Prevent your screen from going dark

    Instructions
     

    Make Roti Dough

    • In a large bowl or flat plate with high edges, take the whole wheat flour. Slowly start adding water and mix with hand. Don’t add all water at once. Keep adding water as needed, while mixing.
    • Once the dough starts to form, do not add more water. It takes a little more than ¾ cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
    • Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
    • Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
    • You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. 

    Roll Roti

    • Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti’s at the same time, so the rolled dough does not become dry.
    • Make small balls from the dough by rotating between your palms. Make the ball a bit flat. Dip a ball in dry flour, place on the marble or wooden base (chalka) and roll with the rolling pin.
    • Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. Apply dry dough about half way through on both sides and roll again.

    Cooking phulka

    • Preheat a Tawa (griddle) on medium-high flame. Pick the roti and flip between both both palms to remove any extra dry flour. Transfer roti on the tawa.
    • Turn when the color starts changing and small air pockets form in about 5-10 seconds. For the other side, now we want to cook until there are some brown spots on the roti. 
    • Now you can cook directly on flame. Use tongs (chimta) to turn from side to side until the roti puffs.

    Cooking roti / chapati

    • If you don’t have a flame or are doing induction cooking. Follow phulka steps as above. Then turn the roti on tawa and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.
    • Take the phulka / roti / chapati and place on a paper towel (or a thin cloth) on a plate and apply ghee. Repeat process of rolling and cooking for rest of the dough. 
    • Enjoy roti / phulka warm with any curry, dal or vegetables. 

    Video

    Notes

    Vegan Variation: Simply replace the ghee applied at the end with oil or vegan butter.
    Best flour for roti: I prefer Sujata Chakki Atta or Aashirvaad Select Sharbati Atta or Aashirvaad Whole Wheat Atta.
    Possible issues with roti dough
    • If the dough gets too sticky, it means more water got added. Add a tablespoon of flour at a time and knead again till all the flour is absorbed.
    • If the dough gets too hard, it means less water was added. Add a tablespoon of water at a time and knead again. The dough should be soft enough that if you press your finger against the dough, it leaves an impression.
    Tips to make soft roti
    • Knead the dough well, it should be not too hard and not too soft/sticky.
    • Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable.
    • Roll the dough with soft hands, applying equal pressure on all sides.
    • Apply ghee or oil to keep the rotis soft for longer.
    • When learning to make roti, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard. As you get experienced, only apply dough once and roll the roti.
    • Making roti needs lots of practice. So be patient and keep practicing.
    Vegan Variation: Simply skip the ghee or replace with oil.
    How to store roti and dough?
    • Storing Dough: Refrigerate in air-tight container and use within 1-2 days. After about 2 days, the dough color starts to become brownish on the outside. To make roti, get the dough to room temperature before using (else it might seem harder to roll)
    • Storing Roti: Cooked roti can be refrigerated for 2-3 days. They might stick together due to the ghee. So let them come to room temperature or let heat to separate them. You can also store in freezer for longer shelf life. Place parchment paper between roti’s and then place them in a freezer bag like Ziploc.
    How to reheat roti?
    • Microwave: Keep on a paper towel and heat for 5-10 seconds.
    • Stovetop Tawa: Heat each side until the roti is soft again. Apply some ghee to make it fresher tasting.
    How to pack roti for lunch in a box?
    • Do not pack hot off the griddle roti in a closed box. It will get soggy. Place the cooked roti on a paper towel, apply ghee. Let it cool a little (not completely). Then pack in an aluminum foil along with the paper towel.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 79kcalCarbohydrates: 16gProtein: 2gSodium: 1mgPotassium: 81mgFiber: 2gCalcium: 8mgIron: 0.8mg
    Keyword fluffy, Healthy, soft, ultimate, whole wheat
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Lakme says

      December 26, 2022 at 5:23 pm

      when making your own flour using nutrimill, what kind of wheat did you use?

      Reply
      • Meeta Arora says

        January 04, 2023 at 12:10 pm

        Ideally, hard white wheat berries are best for indian roti's.

        Reply
    2. Swati says

      February 27, 2022 at 11:19 pm

      Hi Meeta…thanks for your tips on maki rotis…have a question…will it be possible for you to share that what was the scoop size of the dough ball and to what thickness did you roll it…for example 2tbsp scoops of dough rolled to 1mm thickness or rolled out to a 7cm chapati…that would really be helpful 🙂

      Reply
      • Marnita says

        June 29, 2022 at 5:07 pm

        Can you only cook it in the pan and not on the fire from the stove?

        Reply
        • Meeta Arora says

          July 05, 2022 at 9:16 am

          Hi Marnita - Sure, you can do that. Check the section of how to make chapati in the post. I have included step by step pictures too.

    3. Patricia D says

      November 12, 2021 at 1:23 pm

      Thank you! It's an understatement to say this takes lots of practice, but your recipe writeup is so encouraging and motivates me to continue working on this very important skill. Indian cuisine is my favorite, it's all I need. I want to be able to cook a little better just in case my potential future life partner needs a day off from the kitchen. 😉 Thanks, and your daughter is so precious!

      Reply
      • Meeta Arora says

        December 02, 2021 at 9:53 am

        Hi Patricia - Thank you. So glad to hear you found the post helpful!

        Reply
    4. lorara says

      October 22, 2021 at 3:15 am

      great article for roti chapati, thanks for sharing useful information

      Reply
    5. Paige says

      September 06, 2021 at 2:00 pm

      Great recipe and the video is extremely helpful to follow along! The link for the whole wheat flour takes me to a page that says the item is 'currently unavailable'.

      Reply
      • Meeta Arora says

        September 15, 2021 at 2:02 pm

        Hi Paige - Glad to heat you found the recipe and video helpful. I just fixed the link to a product that is available.

        Reply
    6. Nicole says

      May 13, 2021 at 7:15 am

      Can you use all purpose flour?

      Reply
      • Meeta Arora says

        May 19, 2021 at 2:20 pm

        Hi Nicole - I would not recommend all-purpose flour for roti. It won't be the same texture.

        Reply
    7. Aarthi says

      March 24, 2021 at 12:29 am

      This is awesome, I used Aashirvaad Select Atta to make the phulkas and it was soft and tasty.

      Reply
      • Piping Pot Curry says

        March 24, 2021 at 11:42 am

        Hi Aarthi - Happy to hear that. Thank you for sharing 😊

        Reply
    8. Fitness health forever says

      October 22, 2020 at 5:10 am

      Wow! This is really a great blog. Thanks for this one.

      Reply
    9. Meghna says

      August 18, 2020 at 3:26 am

      God bless u, for the first time i got my phulkas right! No-one ever really mentioned the no pressing part when rolling the dough thank u!

      Reply
      • Piping Pot Curry says

        August 18, 2020 at 10:15 am

        Hi Meghna - So good to hear that. Thank you for sharing back! 🙂

        Reply
    10. G.K.Pillai says

      June 15, 2020 at 5:37 am

      Hi meeta,
      Yesterday I made roti with chakki atta in Bahrain.I used 1 cup water in 2 cups flour ,mixed with and kept 30 mins by covering with a wet towel. But when making dough the mix is too sticky.Then I added dry flour again.then ok. So don't add water 50% of the atta.I think 0% is Ok.Any how I learned well how to make Chapati/Roti through your training.Great thanks for service.

      G.K.Pillai,Bahrain

      Reply
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