- Ready In:
- 6 cups all-purpose flour
- 2 cups water
- 1⁄2 cup milk
- 1 tablespoon salt
- 1⁄4 cup oil
- melted butter
- flour, for rolling out dough
- Put flour and salt in a bowl.
- Add water a cup at a time, kneading.
- When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
- When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
- Pour a little oil into the dough and knead it inches.
- Add the rest of the oil (the dough will look very oily and that's the way it should be).
- Cover with a clean cloth and let sit for at least an hour.
- Roll the ball in a little bit of flour so it's not sticky.
- Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
- Flour the counter/board.
- Roll out each ball to about 6 inches in diameter.
- Brush with melted butter.
- Fold in three (like you fold a letter).
- Now it should almost look like a long tube.
- Take one end of that tube and fold it in to the centre and gently press it inches.
- Take the other end of the tube and fold it over the seam.
- Now you should have a little bundle of dough.
- (In other words, fold the dough into thirds one way, and then the other).
- Flour a plate and place the bundles on them.
- Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
- On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
- When it starts looking a bit translucent, flip it over.
- Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
- Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
- You will have to adjust the heat during the whole frying process.
- Clean off the pan with paper towels or a clean cloth in between frying each chappati.
- Don't turn the chappatis too much, just once or twice is enough.
Join The Conversation
I would love to make Roti again. I need to purchase an electric counter top burner to do this. (I have a glass cook top which does not hold the temperature like a gas or traditional electric cook tops.) Can anyone recommend the appropriate Watts to do this? 1500 or 1800 W. I'm assuming a non- induction cook top but I'm also not certain about that as well. Does anyone have experience with this?