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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 chapatti flour into a large bowl.  Add a small amount of cold water at a time until it forms into a soft dough.  Knead the dough, folding in, to add air.
  2. Then leave the dough to rest for about 10 minutes.
  3. Prepare a work surface and sprinkle with chapatti flour.
  4. Divide the dough into small balls, a size of a small plum.  With a rolling pin, roll each dough into a flat disc, sprinkling with dry chapatti flour while rolling to avoid sticking.
  5. Heat a tava or frying pan.
  6. Put the rolled dough on the preheated pan and bake both sides till golden spots appear.
  7. Roti’s will puff if kept directly on the flame for 3 – 4 seconds or on the pan by pressing gently with a cloth.
  8. Roti is ready
  9. Paste oil or butter or ghee as desired and serve with curry.