Roti/ Chapathi/ Phulka - How To Make Soft Rotis

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

Makes about 10 - 12 rotis, depending on size

2 cups whole wheat roti flour (see note)
½ - 1 teaspoon salt, or to taste
1 tablespoon coconut or neutral oil
½ - ¾ cup water (as required)


Sift the flour, salt and sugar into a bowl. Make a well in the middle and pour in the oil.

Pour in the water, a little at a time, mixing it in with the flour, until you have a soft dough.

Turn out the dough onto a lightly floured work surface, and knead well for 7 – 10 minutes, until it is very smooth and silky. Wrap in plastic wrap and rest for at least ½ hour.

Divide the dough into 10 - 12 equal pieces. Dust your work surface with flour. Gently, using a floured rolling pin roll out round chapathis, about 6 – 8 inches in diameter.

Heat a non-stick or cast iron pan, on a medium high heat. When hot, place the rolled roti on the pan. Fry for about 30 seconds to a minute on the first side, and when you see little air bubbles popping on the surface, flip the roti.

Cook for another minute on the second side, then flip it again.

At this point, press gently at various points on the surface of the roti, and it should puff up. As soon as the chapathi is puffed up, take off the heat. Wrap the rotis in aluminium foil to keep warm.

Note: There are several brands of atta, or wholewheat that you can use to make rotis. Mom and I really prefer Pillsbury, and we recommend it.