How to make homemade whole-wheat Indian flatbread (tortillas)
There’s something deeply comforting about a fresh, warm roti straight off the skillet. In our house, we’ve been making roti (also called chapati) for years—sometimes daily. Whether you’re serving it alongside a hearty curry or just spreading a bit of ghee on top for a quick bite, nothing beats homemade.
When I used to work as a graphic designer for a Punjabi magazine, my colleagues would always greet me with a warm and familiar phrase: “Roti khayi?” (ਰੋਟੀ ਖਾਧੀ?) — which means “Have you eaten?”
It might sound like a simple question, but in Punjabi culture (and much of India), it’s a way of showing care and connection. Asking if someone has eaten is another way of saying, “I’m thinking about you.”
What I love most about this recipe is how flexible it is. You can make the dough in advance and just take what you need when you’re ready to cook. It’s a time-saving trick that helps especially during busy weekday dinners.
Dough Tips from Our Kitchen
We’ve tried everything over the years—kneading by hand, using a bread machine, and even the KitchenAid stand mixer. Honestly, using a mixer makes things much easier, especially when prepping for a big family.
Pro Tip: Let the dough rest at least 30 minutes. It makes it easier to roll and keeps your roti soft—not stiff or chewy.
Cooking Technique: Cast Iron or Bust
We prefer using a cast iron skillet or a traditional tawa, which holds heat beautifully. Once your roti is rolled out, place it on the hot tawa until bubbles start to form—flip, cook until lightly golden, then flip once more and press gently to puff it up. You’ll smell the magic.
Storage Tip
To keep your rotis soft and warm, store them immediately in a container with a lid. We use this one and love it:
Check it out on Amazon – Roti Hot Pot (affiliate link)
What to Serve Roti With
Roti pairs perfectly with:
- Dal (lentils)
- Palak Paneer
- Butter Chicken
- Chole (chickpeas)
- Anda Bhurji (Indian Scrambled Eggs) and pickles for breakfast
- Even peanut butter and banana for kids
Homemade Roti / Chapati Recipe
8
servings15
minutes15
minutes100
kcalIngredients
2 cups whole wheat flour (atta)
¾ cup warm water (adjust as needed)
½ teaspoon salt (optional)
1 tablespoon oil or ghee (optional)
Directions
- In a large bowl (or bread machine or stand mixer), combine flour and salt. Gradually add warm water and knead until soft and pliable—about 8 minutes by hand, 4–5 minutes by mixer.
- Cover with a damp cloth and let rest for 30 minutes to 1 hour.
- Divide dough into 8 equal balls. Roll each one on a lightly floured surface into a 6–7 inch circle.
- Heat a cast iron skillet or tawa over medium-high. Place one roti at a time and cook until bubbles form (about 30–45 seconds). Flip and cook the other side (about 30 seconds), then flip once more and press gently to puff.
- Immediately transfer to a container with a lid or wrap in a clean towel. Serve hot.
FAQ
Q: Can I knead roti dough in a bread machine or mixer?
A: Yes. A dough setting on a bread machine or a stand mixer with a dough hook works wonderfully and saves time.
Q: Why is my roti stiff?
A: This usually means the dough didn’t rest long enough, or you used too much flour while rolling. Let the dough rest, and use just enough flour to prevent sticking.
Q: How far ahead can I make the dough?
A: You can refrigerate roti dough for 2–3 days. Just bring it to room temp before rolling.
Q: Do I need a tawa?
A: A cast iron skillet works just as well.
Bonus: Rotimatic Review
For those nights when you’re short on time—or when you’re making rotis for a big group—the Rotimatic has been a lifesaver.
We’ve done both: hand-rolled and machine-made. For our big family, the Rotimatic offers serious convenience. You get hot, fresh rotis with the push of a button. If you make roti regularly, this machine can honestly be a game-changer.
Affiliate link: Rotimatic
