How to make Soft Roti (Chapati) | Fulka recipe | Recipe to make chapati at home | Roti recipe with step by step instructions
Come, let’s learn how to make soft roti (chapati) | Fulka recipe at home with just 2 ingredients, an integral part of Indian cuisine with ease and by using just wheat flour and water.
This everyday affair, roti also known as chapati or flatbread is a staple which we all eat every single day in most parts of India with Curries.
Kneaded atta is also used to make other breads like Paratha and Poori in India on a regular basis.
What is Chapati/Flatbread and How to make Soft Roti (Chapati) ?
Chapati aka Roti, Fulka or Flatbread is a 2 ingredient recipe – that is wheat flour and water.
The dough (atta) is kneaded with these 2 ingredients and then rolled round. Then it is cooked on griddle on both sides.
However, every household has a different recipe to make Roti/chapati as some add oil and salt while kneading the flour.
I was born and raised in the Western part of Gujarat, India where eating Chapati every single meal is a must along with Steamed rice.
The first thing my Mom taught me was how to roll chapati with her tips and tricks. I must admit that, at first it looked like a daunting task to roll it round, but everyday practice made it easy.
The secrets to make perfect Roti/Chapati/Flatbread
The secret to make perfect roti/chapati or flatbread is no rocket science. First comes the dough (guna hua atta). You need to get the consistency right.
Second, rolling it out evenly which comes with a practice.
Third, the key to making Rotis puff up is the 3-flip technique:
Once you place the rolled Roti on the pan, keep the flame high, after 10 seconds flip it.
Next cook the now-bottom until it’s speckled with brown spots and bubbles start to form on top surface.
Flip for the 2nd time. If you wish to puff the roti on griddle itself then gently press the sides either with kitchen towel or palita/palta to encourage it to puff.
Or If you have a gas stove, you can remove the chapati from tawa and roast on direct flame. This would create steam inside the Rotis, which causes them to puff up.
The last flip is to cook whatever remains.
Ingredients required
This can’t be easier and simpler than this to just take 2 ingredients – wheat flour and water to make chapati.
Wheat flour- You may use any wheat flour which can be milled or packaged.
Water – at the room temperature
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How to make Soft Roti (Chapati)
Ingredients
Method
- The first step to make chapati is to make chapati dough. For that in a big bowl add 1 cup wheat flour. To this add water little by little. In all i added little less thean 1/2 cup of water.
- Knead the soft, pliable dough using your knuckles and fingers.
- Once the dough comes together start rolling it to and forth around the edges of the bowl. Apply some oil and once again roll it all over with your palm.
- Cover this with a cloth and keep aside for 15 minutes to rest.
- After that once again smoothen the dough by kneading with your palm.
- Now pinch 6 equal sized balls. Take one dough ball, dust this in dry wheat flour.
- Now with the help of rolling pin, roll it round with same thickness all over.
- Heat the griddle/tawa on high flame first. Lower down the flame, transfer the rolled chapati on it. Now flip the chapati upside down and increase the flame.
- Once you notice brown spots on down side, lift the half done chapati with tongs, remove the griddle with your left hand and cook chapati directly on open flame using your right hand.
- Flip it upside down once again to get cooked evenly on all sides.
- Remove the cooked chapati and immediately transfer this in cassarole lined with kitcen napkin or wax paper.
- We Indians, prefer to smear our chapati with pure ghee/clarified butter however you may completely skip this if you’ve vegan. Or you may use vegan butter instead.
How to make Soft Roti (Chapati) with step by step instructions and pictorial presentation
Make Chapati/Roti dough
The first step to make chapati is to make chapati dough. For that in a big bowl add 1 cup wheat flour. To this add water little by little. In all i added little less thean 1/2 cup of water.
Knead the soft, pliable dough using your knuckles and fingers.
Once the dough comes together start rolling it to and forth around the edges of the bowl. Apply some oil and once again roll it all over with youe palm.
Cover this with a cloth and keep aside for 15 minutes to rest.
Form dough balls/peda
After that once again smoothen the dough by kneading with your palm.
Now pinch 6 equal sized balls. Take one dough ball, dust this in dry wheat flour.
Now with the help of rolling pin, roll it round with same thickness all over.
Cook the Roti
Heat the griddle/tawa on high flame first. Lower down the flame, transfer the rolled chapati on it. Now flip the chapati upside down and increase the flame.
How to serve ?
How to store leftovers?
If any leftovers, I prefer to use them up by making either Leftover chapati cutlets, Leftover chapati seyal fulka or Leftover chapati churma Ladoo.
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Happy Cooking
Regards❤️
Lata
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