Roti/Chapatti

2013-07-27
  • Yield : 1kg
  • Servings : 4 - 12
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 1:10 h

Ingredients

  • 4 cups Atta flour
  • 2 1/4 cup warm water
  • 2 dessertspoon oil
  • 1 teaspoon salt or to taste
  • extra plain flour
  • Ghee/Butter/Margarine or (oil for a Vegan recipe) for brushing

Method

Atta flour can be bought easily from major supermarkets these days as well as from an Asian grocer. The flour is equivalent to a light wholemeal flour.  Knead the above ingredients (except fats for brushing and the extra flour) together  for approximately 10 minutes to form dough or place it in a dough maker and when complete divide them into however many  divisions you want to form a round ball and let it sit for at least half an hour. The size of the divided dough will determine how many roti you’d be making, in my case I made 12 large wrap size rotis with the quantities listed here. When ready, roll the balls out with a rolling pin then roll them further to flat and thin,  size and shape of  roti/chapatti usually is round. When handling the dough and rolling out to size use plain flour to stop dough sticking.

Place a heavy cast iron metal plate or a very heavy based pan on a moderately high heat, when hot, place each rolled out roti one at a time on the hot pan and when tiny bubbles appear flip it over and do the same for the other side. This cooking time will be approximately  a minute and half or two for each roti.  Once you are familiar with how to make roti then the dough making, cooking and the temperature for the pan would come easily. Serve it with a curry of your choice or use them as wraps with meat etc.

Variations and Suggestions

This recipe I dedicate to my father for his love to his children and for his Punjabi heritage. He was fond of roti over rice and my mother was the opposite preferring rice over roti.  For breakfast and school lunches my mum would make us another variation of roti called Parata. The pronunciation should have a ‘ha’ after the letter ‘t’ but if I put that in the text you might think it should be pronounced ‘Tha’  which it isn’t, it should be ‘Parat-ha’. The Parata is shown in my recipe picture as a square version. To make these you simply take your rolled out roti circle and apply or brush the top side with butter, ghee or margarine or oil then fold the sides inwards to make a small square parcel then dust it with flour and roll it out to its square shape as far and large as the dough will allow you to. When cooking them,  the air bubbles that were trapped will start to swell up, this is good. Just the same as in my roti recipe you should now turn the Parata over and apply onto it any of the fats mentioned, then repeat on the other side too, it should take no more than 2.5 minutes to  fully cook. There are other variations to roti using the same dough but filled with potatoes, egg, dhal (lentils), cheese and much more. I shall elaborate on these the variations in another recipe later. For now enjoy the simplest form of bread without much effort needed to make it.

I must share with you my community’s thoughts when I was growing up!….

In my family and amongst the Sikh community the saying went like this; ‘A daughter will make someone a good wife if she can roll her own roti into a perfect circle’.

LOL!

I believe Stephen didn’t marry me for that skill alone, however he is always pleased if I could make roti and curry for him to eat daily, LOL again!  He’s neither a Sikh or any other part of my mixed back ground but he just can’t get enough of what I cook. Lucky Stephen I suppose!

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