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  1. another classical recipe that i’ve learned just by following your instructions !! mmm the taste of authentic indian cuisine in an european kitchen…

    thank you !!!5 stars

  2. So glad I found your website! I have good friends from India who have taught me some Indian cooking. I need recipes and practice though…. I followed you on facebook. If you send out emails with recipes or updates I would like to receive them by email please. Thank you!

  3. I have tried many of your recipes,they turned out awesome.
    I am very bad in making chapatis,will try this recipe and let you know..,????Hope it works this time..5 stars

  4. I’ve tried what is suggested here- kneading the dough with hot water and kneading it well. I’ve also added some oil in the dough. Another thing is that i cook just for my self so making 3-4 rotis at the time is not really efficient hence i tried pre-cooking them and freezing them.
    I was surprised how well it worked! Rotis are no different than freshly made, they puff up and are soft.
    While pre-cooking, have them just for 10 seconds on each side, or even less. I counted from 1 to 10 and then turned them on other side and it was good enough!

    Great recipes Dassana! Keep up the good work:)5 stars

    1. thanks a lot luka. i loved the idea of pre cooking them and then freezing. sure a time saver on busy days. thanks for sharing. i will also give a try. thanks again.

    2. When you take them from the freezer, do you let them thaw and finish them on the grill stovetop just before serving? Also, how many does this recipe make?

  5. Hi Dassana…can you plz tell me…How many rotis made in 3 cups of flour…(normal size roti…not small or too big).. as you made in above pictures…yours is perfect size..5 stars

  6. Hi Dassana, I’ve subscribed to your recipe blog so you may see my comments from time to time now. Your advice to keep practicing is very important for anyone starting. I hope you don’t mind me telling how I make rotis?

    I first started 40 years ago and while my rotis tasted good, they definitely weren’t nice and round, and didn’t puff up. Now they’re very nice and I’ve taught friends who like Indian food how to make them. One of my sons even had me come to his place to teach him while he watched and helped!

    I rarely use recipes to make meals and even desserts since I’m 67 and have been cooking on my own since I was 18. I don’t use a recipe for rotis either as I’ve made them so often.

    One suggestion I have for anyone wishing to have more protein in their diet is to add some soy flour to the recipe. Many years ago, I read an article by an Indian professor who said it boosted the protein content as it helped balance the amino acid profile of regular wheat flour. Since I already used soy flour in making other kinds of bread, it made sense to me.

    I live near Vancouver, Canada where there are many different ethnicities and cultures. All atta flour here says on the ingredient list, only white flour and added bran. So I mix my own roti flour. The proportion I use are (roughly) 2 parts whole wheat flour, 2 parts white flour, 1 part soy flour, 1 part wheat germ (what I buy always contains some bran) and I usually add 1-2 tablespoons of 80% gluten flour to it, plus salt – no oil or ghee. I don’t use very warm water and after kneading, I cover the dough and let it sit 30 or so minutes.

    It might seem a lot of bother but I guarantee the rotis will gave a wonderful flavour! The soy flour and wheat germ seems to add a richer taste, just very slightly nutty. Now I could never go back to plain whole wheat rotis. Not everyone would want to try this but all of my friends, both Indian and other ethnicities, all love them.5 stars

    1. of course not jude. you can share and write your method. on occasions i also make a mixed flour roti (we call these in india as multi grain roti) with various millet flours and whole wheat flour. these sure are healthy. soy flour is a good healthy addition. here in india, its difficult to get non gmo and organic soy flour. so i do not use soy flour. but the quality of atta that we get here is good enough to make rotis. the whole wheat grains which are chakki ground (stone ground) have bran naturally in them. so we do not add extra bran. but i think when using store brought atta, addition of bran is good and should be done. after seeing your proportions and ingredients of chapati atta, i need to give a try to soy flour.

  7. Hi Dassana,

    Every time I make rotis, they are super soft when I keep them covered in a casserole or between plates. But the moment I transfer let’s say, 3 rotis to my plate and start eating, the third roti becomes little hard and tough to chew by the time I finish the first two. Do you know why this is happening? Is there something wrong with the way I make the dough or roti? Any tip would be great!

    By the way, I love your posts and have tried out many of your recipes and they’ve always turned out yummy.:)4 stars

    1. ranjani, the rotis turning hard depends on the type of flour used and how well the roti is kneaded. roti dough should be nicely soft but not sticky. usually i add water in parts and knead very well. so the rotis i prepare stay soft. also try adding some oil or ghee in the dough. you can add 1/2 to 1 tablespoon. adding oil or ghee makes the roti soft and even keeps them soft after some time. also you can knead the roti in hot water. just add some hot water to the dough. mix with a spoon. cover the pan and let the mixture become warm. then knead the dough. this way also the roti dough become soft.

  8. Hi.
    Thanks for the great recipes, they’re the closest to what I used to eat when living in India 🙂
    Back home in Canada, I find it hard to make roti on the electric ceramic stovetops we have, they often end up getting overcooked. Any tips? Thanks 🙂5 stars

    1. thanks nadia. since i have never used any electric ceramic stovetops, i have no idea on tips that can stop the rotis from getting overdone. so i am unable to help you in this regard.

    2. Nadia, I have some suggestions. I’m Canadian too but not Indian. I was taught how to make rotis 40 years ago and make them frequently. I’ve made them on a wood cookstove, as well as gas and electric so I think I can help.

      It might take a few tries till you find the right heat setting for the burner to cook rotis. Unfortunately even with electric, each stove can be a little different.

      Look carefully at Dassana’s photos to know when you should flip sides. On the first part, you should see ‘little bumps’ start appearing on the yet uncooked side. It’s due to tiny pockets of steam forming pushing up these little bumps. At this point, you should flip over the roti.

      When this second side cooks enough, you’ll see steam rising from underneath (and for me, mixed with some smoke from trace amounts of flour as I prefer to use an unoiled griddle). Lift the edge to make sure it’s cooked enough (I prefer to see spots of light and a bit darker brown showing on this side). I now flip it back to the first side and as the roti heats up, it will start to puff from the steam inside. I use a spatula to gently push the puff toward the unpuffed part to force the to puff it there too.

      Experiment with a few rotis in the beginning to find what heat setting is best on your stove. You might over or under cook the first few. IMPORTANT: When you find the right setting, take note what number it is. After that, always use that number and MAKE SURE you put your empty pan on it for maybe 3-4 minutes first to properly heat up. I assume you’re using a cast iron pan and it needs a short time to heat up. I truly hope you find this helpful!

      1. thanks a lot jude for this detailed comment with so many handy tips and suggestions. its for sure going to help jude and other readers as well who have electric stove tops. thanks again.

  9. I will love if you could send me some recips on my email, I will like to try Indian food and cookthem myself. Please start with simple things.5 stars

  10. I have not tried this recipe yet, but when I make rotis I like to cook them all part-way first and stack them up. Then I can cook them over the flame very quickly so even the first one is still warm when I serve them.

  11. This is so exciting! I am going to try this for today’s dinner. Wish me luck and I will surely come back with a feedback and hopefully some great news 🙂

  12. Love your blog, keep up the good work! One question about rotis. We don’t have gas stove and use electric stove top to cook rotis. We have tried many different styles of Tava (Cast Iron, Non-Stick, Dosa Tava etc) and each one produces slightly different level of cooked roti, often leaving it uncooked on sides. We have even tried first making it on the tava and then transferring it over a griddle. The rotis puff up but still its unevenly cooked. Any suggestions? I also suspect our Atta might be the culprit. We are using ITC’s Aashirwaad atta.
    Thanks again for your time.

    1. thanks ankur and sharmila. i know many people who use aashirwad atta and they have never had an issue. i guess its the belan/rolling pin or the the kneading of the atta. atta has to be kneaded very well to a soft dough. an use a rolling pin, which gives an even roll all over. try using the gujarati belan. it makes the chapati/roti roll evenly with less thickness or no thickness at the sides.

  13. very nice and detailed recipe .. making phulkas is also an artvnd trustbme u have given so detailed explanation thatvany beginner will nt hesitate in trying their handin making rotis … anyway wanted to ask what paneer dish is kept near rotis .. thats tempting 😛5 stars

  14. I have tried many recipes from your blog. And they actually turn out to be very good. Finally getting my hands on kneading the dough and making roti. Thank you for simple clear pictorial steps. Love your blog 🙂

  15. procedure is easily understandable…..
    my que.to u is after making roti my roti was black and party unroast…..so what i should do for making white and well roast roti….plz rpl fast.
    or what extra ingredient should i add.

    1. sagar, as you mentioned black. i assume your roti has got burnt. you will have to quickly turn over when one side cooks or puff. i suggest experiment and learn. you will have to practice to get the knack of making perfect rotis. hit and trial method or see someone doing it. thats the two option you have.

  16. Thank you dear for all the tips and elaborate steps. You project even the minute details and thats what makes me follow you every time.3 stars

  17. Thanks dear for the roti recipe……one more tip if we keep the dough after kneading for 30 minutes and sprinkle some water and knead again on clean kitchen platform the dough becomes soft and the roti too….4 stars

  18. Hi, I was wondering if its possible to make rotis with a different kind of flour (rice flour, chickpea, etc…)

    thank you 🙂

  19. Have been trying to find a way to pre-make rotis and re-heat. Is that possible? Love to have for breakfast, but with the prep work and rest time, it takes a bit longer for people on the go or when trying to pack lunches.

    Second question is how to make so kids can have in their lunches? Won’t they get soggy if you make them in the morning? Best way to wrap them for lunch…you get the idea. Thanks!

    1. for pre making the rotis. just cook the rotis till they are opaque but without any spots. meaning not even half cooked, but more than 1/4th cooked. stack them up and keep them in the freezer once. when you want to make them, defrost the rotis and then roast them on the griddle with some oil or ghee till they become golden with some dark spots. i had seen one well known indian check doing this way on a tv show, so i remember. but i have never tried this method. generally rotis are supposed to be made and served hot.

      the rotis don’t get soggy. in fact they can become dry and dense. for packing tiffin boxes, while kneading add hot water to the flour. mix and when the temperature is fine to handle, knead the dough. rotis made this way remain soft and do not become dry or brittle in tiffin boxes. also apply oil or ghee on the rotis as they remain soft.

      1. Hi Dassana,

        i tried this method. it works and rotis are soft also after removing from freezer. but my only problem is that they dont seem to puff up like when they usually do if we coook directly. is there something wrong that im doing here?5 stars

        1. try rolling evenly. and while roasting, roast on a full flame. also possible is that your are cooking the rotis too much on the tava. they just need to be half cooked. one side is about 1/4th cooker and the other side is half cooked. if they are cooked more, then they won’t puff up on the tava. hope this helps.

  20. hei, i have a question, here in norway its only electric stov, its not possible to burn, any solutions?

  21. Hi
    I tried to make paratha using this recipe but kneaded dough did not have any elasticity. It wouldn’t stretch at all. I used whole wheat flour (2 cups), 3/4 cups room temperature water and 1 tablespoon oil and some salt. I let it rest for about 20 minutes. The dough was so soft it would stick to the rolling pin again and again even when I apply less pressure. Can you provide a remedy? Thanks
    (The only reason I can think is that the flour was old but it was stored in an air-tight container).

    1. the water become too much. you could have just added some more of the wheat flour to get rid of the stickiness. different kinds of wheat flour have different water absorbing capacities, so the quantity mentioned is just an approximate. as a rule if the dough looks dry, then 1 or 2 tbsp water or more can be added to make the dough smooth and soft. also if the dough becomes very soft and sticky, then add some more flour which will absorb the extra moisture. the dough could not stretch as there was too much water in the dough.

  22. Hi,

    I prepare Rotis in the same way mentioned above, but I never get rotis as soft n thin as we usually get in restaurants. Is there any way in which I can make soft rotis

    1. i usually make soft and thin rotis at home. just make sure that you don’t add too much of water or less water. the dough should be soft and smooth. 1 tsp of oil or ghee helps, but don’t add too much.

      another way to make soft rotis is to knead the atta in hot water. add hot water to the atta. with a wooden spoon mix everything. don’t put your hand at the mixture is very hot. when the mixture becomes warm then knead with your hands. you can also use warm water, but for better results hot water is better. when you make roti this way, it even stays soft when you take the rotis in the lunch box.