For me, there is nothing quite as comforting as a pile of warm, pillowy Chapati to accompany an Indian meal. A staple growing up for me; the sight of my mum or daddyma rolling out chapati with expert precision and speed was as regular an occurrence as seeing somebody slice into a fresh country loaf in my friend’s households.
Roti is made with whole wheat flour, water and not much else; I add a dash of oil and salt but it’s really not necessary. You can whip up a stack of roti in next-to-no-time with these very basic ingredients – this recipe is really one to memorise as they complete a meal perfectly. Mop up curries and Daal or wrap up tikka chicken pieces like we would as kids (with a sacrilegious dollop of ketchup).
Roti is a very basic bread but its texture is everything. A well made chapati should be beautifully soft and have lovely charred spots which add a gentle flavour. A lot of people cook them on a direct flame until they puff but you can cook them directly on a pan and use a tea-towel to press onto the roti and help it to puff up. A traditional pan used to cook roti is called a tawa, which is a flat or slightly concave disc-shaped frying pan, usually made of cast iron or aluminium – a regular non-stick pan will do just fine.
View the notes at the bottom of the recipe card below for tips on how to get soft roti.