Best Simple Roti Recipe (Chapati)
Best Simple Roti Recipe– This easy homemade chapati recipe makes the best authentic, absolutely delicious tortilla-like roti bread to enjoy with your favorite Indian-inspired dishes!
Why We Love This Simple Roti Recipe
If you are a fan of Indian food, you’ve surely had thick and fluffy naan bread. But have you ever enjoyed the magic that is a thin, light Chapati?
Chapatis are a type of Indian flatbread, and are a tortilla-like griddle bread made to help scoop up curries. The dough for chapatis is super simple to make with only 4 ingredients, and start to finish these roti are ready in less than an hour. Like naan, they can be quickly cooked in a skillet. But rather than becoming puffy, roti are firmly pressed and stays flat.
You can even prep the dough beforehand, and keep it stored tightly wrapped in plastic for up to 36 hours in the fridge!
I learned to make them in a small village in India, over 20 years ago, sitting in the dirt with a round wooden board and rolling pin between my legs. This recipe for the Best Simple Roti (Chapati) is inspired by my village cooking lesson all those years ago, and has been my go-to ever since!
What is the Difference Between Roti, Chapati, Naan, and Paratha?
- Roti is a type of tortilla-style flat bread, and sometimes includes all-purpose flour and whole wheat flour for a slightly lighter texture.
- Chapatis are type of roti usually made with just whole wheat flour and are slightly more rustic. Both roti and chapatis are cooked without oil.
- Paratha are a type of whole wheat roti cooked with oil, so they have a softer interior texture with crispy edges.
- Naan is made with white flour, and like paratha is a softer and chewier bread. They are traditionally cooked on the side of a tandoori oven, but can be cooked in a dry skillet like roti bread or chapatis, on a grill, or baked in an oven to achieve that signature puff.
We are big fans of all these variations – heck, let’s be honest – we’re big fans of any bread, regardless of the different names. Yet because I’ve spent the most time in southern India where chapatis are very popular, these are personally my favorite. I hope you try this traditional recipe and love this easy chapati recipe as much as we do!
4 Ingredients You Need
- Whole wheat flour – or traditional atta flour, often used in western Asia recipes
- Ghee – AKA clarified butter, or use standard butter softened to room temperature
- Water – must be hot for sturdy and tender roti bread
- Salt – just a bit for seasoning
Pro Tip: Chapatis do have a sturdy, rustic texture. This makes them great for eating with rich and thick curry dishes. If you want a softer and lighter texture, use a combination of 1 cup all-purpose flour and 1 cup whole wheat flour to make Indian roti.
How to Make Easy Chapatis (Roti)
- Add all 4 ingredients to the bowl of an electric stand mixer with the bread hook attachment. Turn the mixer on and let it “knead” the dough for a few minutes.
- Once done, gather the dough up and shape a ball. Then wrap in plastic and let the dough rest for 20 minutes at room temperature. Note: If you’ll be waiting longer to use the dough, go ahead and put in the fridge.
- When you’re ready to make the roti bread, set a nonstick skillet or cast iron skillet over medium to medium-high heat. Unwrap the dough and cut it into 12 equal pieces. Check out the pictures below for examples of how to slice the dough.
- Roll each piece into a small ball, a bit bigger than the size of a golfball. The dough will be slightly sticky so I suggest using a lightly-floured surface. Use a rolling pin to gently flatten the dough ball out into a thin circle that’s about 6-7 inches in diameter.
- Carefully place the chapati into the hot dry pan. Cook for several seconds per side, waiting until bubbles form before flipping with a spatula.
Pro Tip: There should be some brown color in spots, but you don’t want to burn the chapati bread. Turn the heat down if the first couple chapatis start to turn too dark!
- Continue to roll and cook the chapati bread one at a time until you have 12 total. Stack them as you finish… They will be firm while hot, but stacking helps them to soften as they cool.
Serving Suggestions
To put it lightly, we LOVE curries! These soft yet sturdy chapatis are perfect for scooping up your favorite saucy, rich and delicious curry dishes. Below we share a few of our top fan-favorites.
Chicken and Goat Curry Recipes –
- Madras Chicken Curry
- Instant Pot Butter Chicken Curry
- Jamaican Goat Curry Recipe
- Instant Pot Green Chicken Curry Recipe
- The Best Tahi Panang Chicken Curry Recipe
- Khao Soi Coconut Curry Soup Recipe
Vegetarian and Vegan Curry Recipes –
- Irresistible Mung Daal (Moong Dal)
- Crockpot Chickpea Curry Recipe
- Panang Curry Recipe with Crispy Tofu
- Irresistible Red Lentil Curry Recipe
- Slow Cooker Potato Curry Recipe
More Classic Saucy Indian Cuisine Recipes –
- Lamb Tikka Masala
- Paneer Tikka Masala
- Saag with Paneer
- Chai Pani’s Malabar Chicken
- Instant Pot Butter Chicken
I also highly recommend serving Indian roti and saucy dishes with creamy and cool homemade raita, crisp and crunchy kachumber salad, plus fluffy basmati rice or fragrant Indian rice.
Frequently Asked Questions
Yes, you can prep the dough beforehand for a faster cook time. Wrap the dough ball tightly in plastic, and keep in the fridge for up to 36 hours.
No problem! This roti recipe is still easy to make, even if you don’t have a standing electric mixer… Get in a workout by kneading the dough by hand in a large bowl for 15 minutes.
It’s easy to make this a vegan chapati recipe! Swap traditional ghee with your favorite plant-based ghee or butter alternative. These dairy-free substitutes tend to be made with coconut oil, so the flavor of the roti will be slightly different but the texture should remain similar.
Roti are best when enjoyed the same day that they are made, but you can keep them in an airtight container at room temperature for a day or two.
Absolutely! Let them cook before stacking them; I suggest placing a square of parchment between the layers to keep the chapatis from sticking together. Wrap in a layer of plastic wrap followed by a layer to aluminum foil. Or, you can place the stack in a large ziploc freezer bag. Keep in the freezer for up to 3 months. Thaw the Indian roti in the fridge overnight or at room temperature for 20-30 minutes or so. Reheat each piece of chapati bread in the microwave for 10 seconds at medium power, or heat several on a baking sheet at 350 in the oven for 5-8 minutes.
Looking for More Easy Side Dish Recipes? Be Sure to Also Try:
- Homemade Naan Bread Recipe
- How to Make Corn Tortillas
- Magic Plantain Tortillas
- The Best Cloud Bread Recipe
- Honey Cinnamon Cornbread Muffins
Get the Complete (Printable!) Indian Roti Recipe Below. Enjoy!
Best Simple Roti Recipe (Chapati)
Video
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon ghee (or butter)
- ¾ cup hot tap water
- ½ teaspoon salt
Instructions
- Set out an electric stand mixer with a bread hook attachment. Add the whole wheat flour, ghee or butter, hot water, and salt to the bowl. Turn the mixer on and let it “knead” the dough for 5 minutes. (You can also knead the dough by hand for 15 minutes if needed.)
- Wrap the dough ball in plastic and set aside to rest for 20 minutes.
- Set a medium nonstick skillet over medium heat. Unwrap the dough and cut it into 12 equal pieces.
- One at a time, roll each piece into a small ball. Then use a rolling pin to roll the dough ball out into a thin 6-7 inch circle.
- Carefully place the chapati into the hot dry skillet. Cook for 30 seconds per side, waiting until bubbles form before flipping. Turn the heat down if the first couple chapatis start to turn dark.
- Continue rolling and cooking the chapatis until you have 12 total. Stack the chapatis as you finish them. They will be firm while hot, but stacking them helps them to soften as they cool. Serve at room temperature.
this is a perfect pairing with your favorite Indian dish!
It turned out so good! Thank you so much for the recipe!
I’ve been wanting to make this for ages!! So thankful for such a tasty recipe!
Slightly different than the chapati I had in Uganda, but still an amazing recipe!