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Chapatti / Roti





  • Chapatti Flour (cup / 200g will make 8 chapattis depending on size)
  • Cold Water 150ml
  • Butter 5 oz


  • Apron
  • Tea Towel
  • Small frying pan or Tava
  • Spatula
  • Double spatula (steel/metal to turn chapatti with)


  1. Put flour into a bowl and mix with required cold water to make dough.  When kneading dough, add small amount of cold water at a time.  Knead the dough, folding in and kneading to add air into the flour to produce a soft dough.
  2. Then leave the dough to rest for about 10 minutes.
  3. Divide the dough into small balls, a size of a small plum.  Roll each into a flat disc, sprinkling with dry flour while rolling to avoid sticking.
  4. Heat the tava or frying pan.
  5. Put the rolled dough on the pre heated pan and bake both sides till golden spots appear.
  6. Roti’s will puff if kept directly on the flame for 3 – 4 seconds or on the pan by pressing gently with a cloth.
  7. Roti is ready
  8. Paste oil  or butter or ghee as desired and serve with curry.