Pigeon Peas (Arhar Ki Daal) with Tamarind, tomatoes and curry leaves

Spicy pan fried fish

Kurkuri Bhindi - crispy Okra

Dhokla - savoury chickpea flour cake

Salmon cooked with Ajwain/Carom seeds

Tempered sprouted bean/lentils


Paneer and mixed peppers

How to make Roti/Phulka/Chapattis

A short and clear recipe for making unleavened Indian bred from just flour, water and salt. I give you tips on what to look out for and how to know when to proceed to the next stage. You will become an expert in no time. Rotis are really great with daal/dahls and curries as they are perfect for mopping up sloppy things! They are very low fat and full of fibre and nutrients because they are made with whole wheat flour.
Course Main Course
Cuisine Indian
Keyword bread, Indian bread, Indian food, unleavened bread, wholemeal, wholewheat
Prep Time 45 minutes
Cook Time 30 minutes
Servings 2


  • tawa with a handle or heavy frying pan, preferably cast iron
  • Gas cooker preferably


  • 225 g whole wheat chapatti flour (atta)
  • 1/2 tsp salt
  • 140 ml water
  • 4 tbsp flour for dusting plain flour will do as well
  • butter for brushing on the cooked rotis optional


  • Place the atta in a wide and shallow bowl or pan as this makes it easier to knead the dough. Mix in the salt and start adding the water in small drizzles while mixing with the other hand. You will see lumps starting to form and the dough will eventually come together as you keep mixing. Be careful not to add too much water as you want to end up with a dough that is neither too sticky nor to hard. When its all sticking together into one lump knead it for about ten minutes, punching it with your fists. This should result in a dough that is soft and springy to the touch. Let the dough sit for ten minutes.
  • Put the tawa on the cooker to heat on a high setting. When the dough has rested for ten divide it into six balls. Lower the heat under the tawa to medium and start rolling the first roti. Roll the dough ball between your palms applying so pressure so that all the cracks are smoothed out. This is very important as this will ensure that they inflate properly. Flatten the ball slightly and dip it into the dusting flour. Roll it out into a circle of roughly 2mm thickness. Ensure that the edges are not too thick and it is of an even thickness throughout.
  • Carefully lift the rolled rot onto your palm and put it on the hot tawa with the rolled side directly on the hot metal. Start rolling the second roti. After two minutes check on the roti on the tawa. If small bumps have appeared, lift an edge and have a look underneath. If you see reddish/brown spots all over it, it is time to flip it over. Once flipped, finish rolling the other roti. When reddish/brown spots appear on the second side it is time to inflate the roti directly on the flame.
  • Hold the tawa handle in one hand and take it off the flame. With your other hand, pick up the roti from the tawa using a pair of tongs and put directly on the flame. The roti should start to inflate. After 2-3 seconds flip on the other side with tongs and then remove from the flame after 2-3 seconds.
  • Place the cooked roti in a container and lightly smear with ghee or butter (optional). Put the second roti on the tawa and repeat the process untill all the dough is used up.


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