Chappati / Roti<< Back to list

Bread, Fijian, Indian
1cupwhole wheat flour
1cupallpurpose flour
2tbspolive oil
cupboiling water or as needed
  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a 30 minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. (Or use a nonstick or cast iron pan without grease.) On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.


  • You if your roti is taking longer than 30 seconds per side, you need to turn it up. Cooking it too long at a lower heat will result in dry bread. Sad.
    [talyn - 2010-09-03 22:04:41]

Indian flat bread


Sep 3, 2010

Sep 3, 2010

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