Chapati recipe (How to make Roti?) (2024)

Soft homemade chapati recipe! These Indian flatbreads known as roti, are simple, straightforward, and made with only 4 ingredients. Once you make it at home, you will never go back to ready-made store-bought ones. Homemade Chapatis are healthy and perfect to serve with curries, sabzi, and dal. Learn how to make step-by-step chapati with me!

About soft homemade Chapatis recipe

Chapati also known as Roti or Fulka is a staple Indian flatbread we regularly make at home. While my curry or sabzi is cooking, I make them simultaneously. You will be surprised to know that these chapatis are incredibly easy to make at home. The recipe below makes 12 soft chapatti to mop the curries away.

They are made in a similar fashion to most flatbreads. Make a soft pliable dough, pinch and roll the chapati dough ball to an even thickness using a rolling pin and cook on the tawa. Press the roti on the tawa gently using a flat spatula and the chapatti puffs to make them light.

Alternatively, I love to transfer the roti on the final step onto the flame, where they also puff up like balloon bread just like my Spinach Roti.

Thinking how to serve the chapatis – Check out my 9 Everyday Indian meal recipe inspirations.

Below is a pic of my mum cooking the Indian phu*ka roti on the flame. She makes the best & soft rotis ever. I have grown up eating them a couple of times a week and till date they are the best!

Ingredients to make Chapatis ( Roti )

Whole Wheat flour – It is also called chapatti flour/atta flour in the UK or chapati atta in India.

Water – Use room temperature water or warm water.

Salt – Adding table salt to the dough enhances the flavors.

Oil – Use any neutral flavor oil or even Sesame oil. Do not use toasted sesame oil – it changes the flavors.

Ghee (Optional)- Also known as clarified butter. It is used for smearing on top of the hot rotis for added flavors. However, it is not a must to use ghee/ butter on the top of the roti after serving.

How to make easy Chapati recipe step by step?

4 easy steps to make Chapati at home.

Make a Chapathi Dough– Place flour, and salt in a large bowl. Gradually add water as necessary and knead to a soft elastic dough. At least 5 minutes. Now add a little oil and knead again. Allow the chapati dough to rest for at least 30 minutes, covered. Alternatively, transfer the ingredients to a bowl of a stand mixer and knead into a soft pliable dough.

Divide the dough– Pinch the chapathi dough and divide it equal portion of dough balls. I make 12 always.

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Roll the dough– Pick one dough ball at a time, dust it into the flour or lightly floured surface. Using a rolling pin, roll it into a circle approximately 2–3mm thick. The circle must be of even thickness.

Cook the chapati on the tawa

Heat the tawa / frying pan to medium high heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top.

Flip it over and cook on the other side. Once you see bubbles, gently press with a flat spatula or kitchen towel until they are evenly cooked.

The chapatis may puff up if they are evenly rolled.

Cook the Chapati on direct flame

Heat the tawa / frying pan to medium heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top.

Flip it over and cook on the other side.

Using kitchen tongs, transfer the chapatis to the flame once you see the bubbles and they will puff up.

Remove from heat, and brush with ghee or butter(optional). Store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve.

How to serve Soft Roti ( Chapatis)?

Serve the soft Chapati with your favourite curries, sabzi, or dal. You can also use them as wraps to fill in onion bhaji, mango chutney, green chutney, and cucumber raita.

I like to serve with almost any Indian curry right from Paneer butter masala, Palak Paneer, Tofu Korma, Tarka Dal, Dal Makhani, Aloo Gobi, Chana Masala, Aloo Matar to Saag Aloo.

Storing Chapatis

Homemade chapati tastes best when served fresh. Store it in a covered casserole dish to keep them soft for the rest of the day.

If you would like to enjoy the leftover chapati the next day, sprinkle a bit of water and microwave briefly. Enjoy immediately.

Tips to make the BEST CHAPATTIS AT HOME

Do not use Plain Flour, White Flour or All-Purpose Flour – Everyday Indian roti is made with only whole wheat flour ( chakki atta) and that is what makes them healthy to eat.

No HOT Water – Use lukewarm water or room temperature water to make chapattis.

Roll to even thickness – Rolling the dough to the same thickness will ensure the chapati (Indian roti) cooks evenly.

Store in a casserole – After making them, stack them in a casserole covered. This also helps in keeping the flatbread warm at the time of serving and they remain soft.

Allow the chapati dough to rest for at least 30 minutes –[Optional Step] The resting time helps in making soft chapatis.

FAQ

What is chapati flour?

Chapati flour is also known as gehun ka atta ( chakki atta / whole wheat flour). They can be pale brown to dark brown in color, depending upon the extraction process from whole wheat kernels.

What brand of chapatti flour can I buy in the UK?

There are many brands of Chapati flour, easily available in the UK. You can try Elephant Atta, East End, Pilsbury’s, Ashirdwad Atta, or Tesco brand chapati flour.

Can I make Chapatis dough ahead of time?

Yes, you can make the chapati dough up to 3 days ahead and store it in an airtight container in the fridge.

Can I make Chapatis ahead?

Chapatis tastes best when enjoyed fresh. Although you can make the chapati a couple of hours before and store it in the casserole dish to enjoy the same day.

Why did my Chapathi not puff?

Soft Chapati recipe below