Roti (Chapati) Recipe | Soft & Fluffy Indian Flatbread Made on Tawa

Roti, also known as chapati, is more than just a flatbread in Indian cuisine—it is a daily essential, The process of making roti is an age-old tradition, Made from whole wheat flour (atta), roti is kneaded into a soft dough and rolled into thin, round discs. Cooking roti on a gas stove is a common practice that brings out the best in this humble bread. The tawa, or griddle, is heated over the stove, and the rolled-out roti is cooked until it puffs up and develops light golden spots.

Making roti on a gas stove may seem straightforward, but it is an art that captures the essence of home cooking in India. this method ensures that you can enjoy fresh, homemade Roti (bread) with Palak Paneer that is both satisfying and nutritious. Now, Let's make Roti with SK in a simple way.

🕒 Recipe Details:

Course: Main / Bread

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8 rotis

🧮 Ingredients For Roti:

2 cups whole wheat flour (atta)

1 teaspoon salt

Water, as needed

Ghee or butter, for brushing

🫓 How To Make Roti Step -by -step Recipe:

Step 1. Prepare the Dough:

In a large mixing bowl, combine the whole wheat flour, salt, and yogurt (if using).

Gradually add water and knead the mixture into a soft, smooth dough. The dough should be pliable but not sticky.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 2. Divide the Dough:

After the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball).

Step 3. Roll Out the Roti:

Take one dough ball, flatten it slightly with your hands, and dust it with a little flour.

Using a rolling pin, roll the dough ball into a circle about 6-7 inches in diameter. The roti should be of medium thickness.

Step 4. Cook on a Tawa (Griddle):

Heat a tawa (griddle) on medium heat.

Place the rolled-out roti on the hot tawa. Cook for about 30 seconds, or until you see bubbles forming on the surface.

Flip the roti and cook the other side for another 30 seconds.

Step 5.Cook on Direct Flame:

Now, using tongs, lift the roti off the tawa and place it directly on the gas flame.

The roti will puff up as it cooks. Keep rotating it with the tongs to ensure even cooking.

Once it has a nice char and is cooked through, remove it from the flame.

Step 6. Brush with Ghee:

Brush the hot roti with ghee or butter to enhance the flavor and keep it soft.

Serving Suggestions:

Perfect with dals like Dal Tadka or Rajma.”
“Pairs beautifully with dry sabzis like Aloo Gobi.

See more Naan Recipe: Butter Naan , Garlic Naan and Aloo Naan

🧑‍🍳 Expert Tips for Roti:

1. Dough Consistency:

Use whole wheat flour (atta) and knead it with warm water. The dough should be soft and pliable but not sticky. Let it rest for at least 30 minutes.

2. Portion Size:

Divide the dough into equal-sized balls. The size can vary depending on how thick or thin you want your roti.

3. Rolling Technique:

Roll out the dough balls evenly using a rolling pin. Apply gentle pressure and turn the dough frequently to maintain a round shape. Use a little flour to dust the surface to prevent sticking.

4. Thickness:

Aim for an even thickness, about 1/8 inch. Thinner rotis may puff up less, while thicker ones can remain chewy.

5. Cooking Temperature:

Preheat the tawa (griddle) on medium-high heat. Make sure it’s hot enough; a few drops of water should sizzle upon contact.

6. Cooking Process:

Place the rolled roti on the hot tawa. Cook for about 30 seconds or until bubbles form. Flip it over and cook for another 30 seconds. Press gently with a spatula for even cooking.

7. Puffing:

To help the roti puff up, you can place it directly over the flame for a few seconds after cooking on the tawa. This will give it a nice, soft texture.

8. Keeping Warm:

Stack cooked rotis in a container lined with a clean kitchen towel. This keeps them warm and soft until serving.

9. Finishing Touch:

For extra flavor, brush the roti with ghee or butter right after cooking.

10. Practice Makes Perfect:

The more you practice, the better your technique will become. Don't be discouraged by early attempts; each roti is a chance to improve!

11.storing leftover dough:

Cover with cling film or store in an airtight container in the fridge for up to 24 hours”

💥 FAQs About Soft Roti:

Q 1:Why doesn’t my roti puff up?

If your roti isn’t puffing up, it could be due to uneven rolling, improper heat, or insufficient kneading of the dough. Make sure the dough is soft and pliable, the roti is rolled evenly, and the tawa is properly heated before cooking.

Q 2:How do I make my roti softer?

To make softer rotis, ensure the dough is kneaded well with enough water and allowed to rest for 15-20 minutes. Adding a little bit of yogurt to the dough can also help. Cooking the roti on medium heat and brushing it with ghee or butter immediately after cooking will keep it soft.

Q 3:Can I make roti without a tawa?

While a tawa is ideal for making roti, you can use a flat skillet or frying pan as an alternative. Just ensure it has a flat surface and is heated evenly.

Q 4:Why does my roti become hard after cooling?

Rotis can become hard after cooling if they are overcooked or if too much flour was used during rolling. To prevent this, cook the roti for just 30 seconds on each side, use minimal flour for rolling, and store them in a covered container lined with a cloth.

Q 5:How can I prevent my roti from sticking to the rolling surface?

Dust the dough ball lightly with flour before rolling, and ensure the rolling surface is clean and dry. Using minimal flour will prevent the roti from sticking without making it dry.

Q 6:What is the best way to reheat roti?

To reheat roti, place it on a hot tawa for a few seconds on each side. You can also wrap it in a damp cloth and microwave it for 10-15 seconds. This helps retain its softness.

Q 7:Can I make roti in advance?

Yes, you can make roti in advance, but it’s best to store them in a cloth-lined container to keep them soft. Reheat them before serving for the best taste and texture.

Q 8:Why does my roti crack while rolling?

Cracking while rolling usually happens if the dough is too dry. Ensure your dough is well-kneaded and has enough moisture. Adding a few drops of oil while kneading can help prevent cracks..

Q 9:Can I make roti gluten-free?

Yes, but it won’t puff like wheat rotis. You can use gluten-free flour blends or try jowar/bajra rotis.

🎉 Summary on Roti:

Roti, also known as chapati, is a staple Indian flatbread made with whole wheat flour. Soft, puffed, and lightly brushed with ghee, it perfectly complements curries, dals, and sabzis. With just a few simple ingredients and some practice, you can easily make fresh, homemade rotis on a gas stove. This recipe ensures you get soft, delicious rotis every time — a true taste of traditional Indian cooking.