How to Make Indian Bread - Roti ( Chapati )

Roti is a most delicious kind of Indian bread. It also is a very simple one to make. But, there are so many kinds of Indian breads, which one is roti? Its main characteristic is that it puffs up while you are cooking it, to become immediately flat when the air inside cools down. In restaurants they sometimes bring it to you right off the pan, so it still retains some puffiness. Unlike the more famous naan, roti is plainer in consistency and taste, which makes it a great accompaniment for delicate dishes that need not be covered by a tasty bread.

In order for roti to be properly cooked, it needs to puff up completely. This separates the two layers of the bread making it soft and digestible. Otherwise, the result is stiffer and not as good. Getting roti to puff takes some experience. You will not be able to get it right on your first try, but with some practice, the result should be satisfactory. You need to follow the directions of this recipe very carefully.

Ingredients for 4 Roti flat buns

Half a cup of whole wheat flour. You can use all purpose also, but it's harder to puff
Butter: one teaspoon
Salt: one pinch
Oil: one fourth of a teaspoon, any oil suites the purpose
Warm water: one fourth of a cup and one tablespoon

Preparation:

1. Mix the flour, the salt and the warm water in a bowl using your hands.
2. When the ingredients are well mixed up into a soft dough, add the oil and start kneading with your hands.
3. Knead for ten minutes. When the dough does not stick anymore to your hands and the bowl, divide it up into 4 parts.
4. Using your hands, shape these four parts into balls and set them to rest on a plate covered with plastic wrap.
5. Prepare the dough at least 10 minutes before you need it and allow it to rest the necessary time.

Now you are ready to make roti! Get an iron skillet larger than five inches in diameter and set it on the burner on medium high. Prepare a cutting board, a rolling pin and a small amount of flour. Flatting out roti is a little bit difficult, but you should obtain a round and even disc of fine inches in diameter. Use a pinch of flour to avoid the dough sticking to the flattening surface and the rolling pin.

Now set the flat dough on the skillet and watch it closely. When the surface starts forming several small bubbles the size of a dime, flip the dough and make the other side bubble up the same way. Turn it again as soon as you see the bubbles on the lower side getting brown. Be careful not to overcook either side, or the roti won't pop. Now that you flipped it again, gently use the spatula to press the bubbles on the sides and center of the roti to push the air inside around thus helping the two layers of dough detach. With a little patience and practice you will be able to see your roti completely inflated. Using the spatula, lightly press and wobble the roti on the skillet on both sides for a few seconds to cook the dough evenly, then brush with some melted butter and set aside or eat immediately. Freshly made roti is excellent, so my advice is to serve it right off the skillet!

Matt lives in Italy and is absolutely in love with Indian food. He is constantly in search of great Indian restaurants, especially when vacationing in Tuscany apartments near the city. When he rents Tuscany villas he prefers to make his Indian food at home.