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5 from 7 votes

Roti Recipe

Rot or Chapati is everyday indian flatbread made with just ingredients - whole wheat flour and water. It is unleavened bread that is vegan friendly.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 15 roti
Calories: 77kcal


  • Wiide & shallow dish
  • Rolling stone or surface
  • Rolling Pin
  • Kitchen towels
  • Cast iron Griddle or Tawa
  • Tongs


  • 2.5 cup durum wheat atta (fine ground whole wheat flour made from durum wheat)
  • 1.25 cup warm water or more/less as needed

While Rolling the Dough

  • ¾ cup dry atta

Optional Ingredients

  • 1 tablespoon any neutral oil (to moisten the dough when it rests)
  • Ghee to spread on warm, cooked rotis recommended


Make The Roti Dough

  • In a wide, shallow dish measure and  place the atta. With one hand slowly start adding (warm) water and mixing in circular motion with the fingers of other hand. Incorporate water a little at a time and start to kneading gently.
  • As the atta absorbs water,it will start clumping up into a ball.Continue to add warm water till all the dry flour becomes wet, however, remember not to add too much water at a time.
  • Once a ball is formed, ensure that it is not very dry by trying to squeeze the dough ball between your palms as if making a fist and it should feel soft and very slightly sticky. Start using your knuckles to knead the dough next.
  • Use your knuckles to flatten the dough out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 7 to 8 minutes. At any point you feel that the dough is tight or drying out, add a light splash of warm water.The dough should not feel or look dry at any point.
  • Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25 minutes.You could smear a layer of melted ghee or oil on top.
    If you are not planning to make rotis right away, place the dough into an air tight container with lid and refrigerate.Else let sit on the kitchen counter.

Roll(Shape) The Roti

  • When ready to make rotis, uncover and divide into equal portions. If you refrigerated the dough, take it out 10-15 minutes before and let sit on kitchen counter)
  • Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some dry atta on to the dish.
  • Roll and cover each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat 6 oof 7 inch circle. Dust the board or the roti as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.

Cook The Roti

  • Place a tawa (griddle), I use 12" cast iron on to heat up on high. Keep the box lined with kitchen towel near by to store rotis. When the griddle is hot, flour one of your hands and carefully, lift the roti.
  • Place therolled roti on the hot tawa.Cook it for 20-30 seconds (this time will depend on thicken of your roti too)on first side.
  • Flip using kitchen tongs and let cook on the griddle on the second side for another 25 seconds or so. You might or might not get charred dots but do not cook on griddle for too long else the rotis will dry out.
  • Lift the roti with tongs and place it on open flame on the first side directly on fire and very lightly press with tongs to help it puff.Let puff and get charred on first side. About 10-15 seconds.
  • Flip and repeat for the second side. If you storing rotis, you should not let it brown too much else it will dry up. Some people like crispy and chewy rotis, so you can char a little longer to liking.
  • Smear ghee on the hot rotis and server right away or store then wrapped in a kitchen towel. I line the kitchen towel with a small piece of paper towel, this helps in preventing them from getting soggy.


  1. Roll the dough very well and as evenly as possible.This helps in puffing up the rotis.
  2. Store the leftover dough in the refrigerator for not more than 1-2 days in an air tight container.
  3. If you are wanting to serve rotis later in the day, you can make ahead them. In this case, add 2 tablespoon of melted ghee while making the dough.They will remain soft.


Calories: 77kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Calcium: 7mg | Iron: 1mg