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I have been making cooking videos for 12 years, and I feel that it is finally time to answer some of the most commonly asked questions about the most staple item to almost every Indian meal – Chapati, (Chapati is also known Roti or phulka). There are so many questions including why Chapatis become dry or hard, why they are not easy to roll, why the dough is sticking to rolling pin or rolling surface.
So here are some tips to make the perfect Chapati. This dough is perfect for making whole wheat Chapati, or Parathas.
For Chapati, the most important part is the making of the dough. Note: usually approximately 1 cup of whole wheat flour will be needed and 1/2 cup of water (use the water as needed). Add water so that the dough is soft but not sticking to your fingers. If the dough is right, it makes rolling the Chapati easy and makes it so that they will be soft. Dough should be well kneaded for about 2 minutes. After that, let it rest for 10 minutes and knead the dough again before making the Chapati. Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the Chapati to be dry.
Another important part is the skillet. This is a factor that is often overlooked since we don’t check the temperature of the skillet the same way that we do for baking. The best way to check if the skillet is ready is to drizzle a few drops of water on the skillet. If it sizzles, you are ready to make your Chapatis. Along with that, a heavy skillet works better.
If done right, the chapati puffs up like a balloon.
Dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough in should be spacious and should be covered tightly.
These are all the tips that you need to make the perfect roti. They are super easy to make and will become second nature with just a little bit of practice!
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September 23, 2020 at 10:47 am[…] lentil dal I made: I used at least double the salt yet still my dad enjoyed it. I rolled my first roti into world map shape and my mom smiled and complimented it saying that was a piece of art. I gave […]
Susan
July 17, 2019 at 8:46 pmThank you so much Aunty for this post. Roti has always been tough for me but with your method it has improved a lot. I still can’t get it to be a full bubble though, must be something wrong I am doing.
My family enjoys their rotis now. Thank you for posting this simple recipe!!! I am a huge fan of yours for years. I always refer your recipes for delicious healthy dishes!!
Jessica
July 4, 2019 at 9:27 pmThank you for explain. I heard about the roti from your website and am giving it a go.
DAISY JAGGARWAL
February 22, 2019 at 7:26 amI like the way you explained ‘making of chapati’ in a simple way. It will surely benefit to the people who are unable to cook good chapatis.
I will definitely try this.
DAISY JAGGARWAL
February 22, 2019 at 7:25 amI like the way you explained ‘making of chapati’ in a simple way. It will surely benefit to the people who are unable to cook good chapatis.