How To Make Soft Chapati (Roti Recipe)

5 from 16 votes

Learn how to make soft chapatis like a pro with this easy-to-follow recipe. Impress your friends and family with delicious Indian flatbreads at home!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 61kcal

In a mixing bowl, add salt to the dry flour and mix well.
2 cups wheat flour, ¾ teaspoon salt
Add water gradually and hand mix them to get a consistent mix.
1 cup water
Knead the chapati dough for 5 minutes until it is soft and smooth.
Add 1 tablespoon of oil and continue kneading for another 2-3 minutes.
1 tablespoon olive oil
Cover the dough with a damp cloth or plate and let it rest for at least 10 minutes.
Divide the dough into equal-sized pieces and mold each into a small ball (approximately golf ball size).
Heat a tawa or griddle over medium-high heat.
On a lightly floured surface or rolling board, roll out each dough ball into a thin circle using a rolling pin. Place them aside on a plate.
Once the tawa gets hot, add the rolled chapathi dough and spread a thin layer of oil on top. Cook over medium heat.
Once the top slightly bubbles up, flip it over with a flat spatula and cook on another side.
Remove it from the hot pan when both sides have brown spots. (Pressing the edge gently with a clean towel helps the chapati to puff up.)
Repeat the process for all the dough balls.
Serve hot with your favorite curry, vegetable dish, or chutney.

To make a perfect roti dough, it should be pliable and smooth.
For my recipe, I have used Ashirvad wheat flour, which requires a 1:2 ratio of 1 cup of water for every 2 cups of flour. However, the amount of water needed may vary depending on the brand of flour or if you're using whole wheat flour.
Adding almost all of the water at once is recommended to help make the dough soft and pliable.
Make sure your tawa is hot; this will quicken the cooking process and also prevent harder chapati.
Do not overcook the chapatis, as they will become dry and hard.
Wrap the chapatis in a cloth towel or place them in an insulated container to keep them soft for longer.
If you prefer thicker chapatis, roll them out slightly thicker and cook longer on the tawa.