Roti / Chapati


2 cups Atta / Whole Wheat flour
1 cup water
1 cup Atta in a plate for dusting the dough when rolling
Ghee for brushing the roti

Makes 12-14 Rotis


Knead 2 cups Atta and water to a soft dough. Add more water. It has to be very soft but not sticky. Keep it covered for 2 hours.


1. Knead well. Divide the dough into peach-size balls.

2. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a 5-6" thin, round.

3. Roll from the center, turning dough several times to prevent sticking. Try to make the edges slightly thinner than the center.

4. You can cook one roti as you roll another.


1. Preheat a cast-iron tawa / skillet over medium heat.

2. Place the rolled dough on the palm of one hand and flip it over on to the tawa. Let it cook for 20-30 sec and turn it over.

3. Let it cook for another 40-45 sec. Hold the cooked roti over the flame and it will puff immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.

To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter. Tips

• If you have an electric stove, then to flame cook them you get a wire mesh in the Indian Store which can be used on top of the electric stove.

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