published Nov 30, 2022 Few foods have stood the test of time as remarkably as bread. Almost every culture under the sun has its own version. There are Moo Shu Pancakes from China, Jewish Challah Bread, Barbari Bread (Persian Flatbread), Taiwanese Steamed Bao Buns, and Simit (Turkish Sesame Bread) — just to name a few from the Silk Road. Today’s recipe is a traditional Indian flatbread known as roti or chapati. There is a bit of debate over its exact origins, but most agree it comes from Southern India. This flatbread has been a staple food in the Indus Valley for literally thousands of years, and today, you get to bring that tradition into your kitchen! A simple, delicious flatbread is the perfect compliment to any Indian cuisine. And if you don’t mind extra bodies in your kitchen, this recipe is a fun one to make with a friend.
INGREDIENT NOTES AND SUBSTITUTIONS
Flour – Gives structure to the bread. Choose whole wheat flour or all-purpose flour.Salt – Enhances flavor and strengthens the dough. Oil – Adds moisture and softness to the dough. Olive oil, melted butter or ghee, or coconut oil are all good options. Water – Adds moisture and keeps the dough pliable.
HOW TO MAKE ROTI DOUGH
- Mix the Dough. Place the whole wheat flour and salt in a bowl and form a well in the center. Add the oil, then slowly add the water, little by little. As you add water, use a mixer and dough hook or your hands to bring the dough together. The amount of water you need will vary depending on the type of flour being used and the humidity present.
- Knead the Dough. Once the dough has formed, knead it for about 3-5 minutes or until it feels soft and smooth. If your dough is too sticky, incorporate a bit more dry flour and knead again. If it feels hard or dry, add a bit of water and knead.
- Cover and Rest. Form the kneaded dough into a ball and press your thumb into it to ensure it leaves an impression. Then, cover the dough ball with a damp cloth or paper towel and set aside to rest for 20 minutes.
- Separate. Add ¼ cup of whole wheat flour to a small bowl and set close by. Roll your dough ball into a 12 inch tube before dividing it into 12 equal pieces.
- Flatten. Take one piece of dough, leaving the remainder covered to avoid drying. Press on the dough to flatten it slightly into a disc. Quickly dip it into the dry flour, lightly dusting each side.
- Roll Thin. Lightly dust a clean surface with flour and use a rolling pin to flatten each chapati into a 5 to 6 inch diameter disc. Apply flour as needed to each side to avoid sticking.
HOW TO COOK INDIAN FLATBREAD
Is Roti the Same as Naan?
Both are traditional Indian flatbreads with a few key differences. Roti is unleavened and has a lighter texture. It is also traditionally cooked in a flat skillet. Naan, on the other hand, is leavened which gives it a thicker, denser texture. It is traditionally cooked in a tandoor oven and can come with a variety of flavors or toppings.
How is Roti Traditionally Served?
You can enjoy this versatile flatbread with just about any type of food. In India, roti is most commonly enjoyed with curries, cooked vegetables, and meats. The flatbread is usually torn and used to soak up sauces or as a carrier for whatever dish you are enjoying. I recommend trying this recipe alongside my Indian Chicken Curry (Murgh Kari), Lamb Vindaloo Curry, or Kala Chana (Black Chickpea Curry).
How Do I Store Leftover Chapati?
Separate Indian flatbread with wax paper, wrap in aluminum foil, and place in an airtight container. Your chapati will last in the refrigerator for 2-3 days or in the freezer for 2-3 months.
