Apr 19

How to Make Indian Bread or Roti

Making roti is very simple for those who have some practice with it. For a novice like me, it was a hard thing to learn. I didn’t know how to make the dough, or how to roll the roti and why it would not fluff up. With practice and over time, I got better and learned the best way to make it. Below are the steps.

First, we need to make the dough. Take about 2 cups of atta (whole wheat flour) and about half a glass of warm water (heat it in the microwave for 30 seconds). Add the water to the flour slowly and mix well. Keep mixing and adding the water till the flour has combined into one lump. Remember to keep kneading it for about a minute even after the dough is done. This helps keep it soft. The dough should not be sticky and should be easy to knead. If it sticks to your hands, it is too watery. If it is too hard to knead, it needs more water. This is important to make soft rotis. If the dough does not come out well, the rotis will not come out well either.

Now, to make rotis. First, take a little ball of dough and make it round with your hands. Then add a little dusting powder and flatten it.

Roti Making: Take small ball of dough


The next step is to roll the dough to make it flat, thin and round . Don’t worry if it is not round- that comes with years of practice, and I am still at irregular shapes :)

Rolling the dough

While rolling the dough, keep in mind that the pressure applied should be even, so as to make it round. If you apply more pressure on one side, the shape will be irregular. With lots of practice, the dough will automatically turn round and the dough will take a round shape.

Make it as round as possible


Once the dough has been flattened, it is ready to place on the heat. Don’t make it very thin because the heat will make it crisp if it is very thin. Leave it a bit thick.

Almost round roti ready for heat


Place the dough on the heat. Use a griddle or tawa. Non stick ones work best but any griddle will do.

Roti on griddle

Allow the heat to change the color of the roti to a slightly dark color. At this stage, flip the roti. After a few seconds, bubbles will begin to form. At this stage, transfer the roti to direct heat. Direct heat helps the roti to fluff up.

In India, most houses have stoves with flames. If you have a stove that has flames, you can place the roti directly on the flame. If using a coil, you can use a mesh on top of the coil to avoid burning. Placing the roti directly on the coil will burn the roti.

Roti fluffing up


Allow the roti to fluff up completely and cook for a few seconds.

Fluffed roti

Flip after a few seconds- there should be brown spots on the roti.

Brown spots on roti


Allow the other side to cook the same way and remove from the heat. Roti is ready! If you like, top it with a little butter or ghee. This adds to the taste. But if you are watching calories, the roti is good to eat as is.

I have also written a post on tips to make a soft roti. Read that to find tips to ensure your roti is soft and does not become hard.

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