GUIDE TO MAKE PERFECT ROTI'S / CHAPATI /FLAT BREAD

ROTI (also known as chapati) is a flat bread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Srilanka,Maldives and Bangladesh.

There are many videos, articles about how to make roti, but today i am going to tell u guys all the tips and tricks u should know to make soft,round and fluffy roti's. Making rotis are basic skills of indian cooking but for some people it can be very complicated so thats why this article is for you.

TIPS AND TRICKS :- 

1. The most important key to make perfect roti is the roti dough. Dough should be well and nicely kneaded. Put ur time and effort in kneading the dough. If ur dough will be well kneaded then automatically ur roti will be perfect .
2. After making the rotis cover it with cotton cloth or wrap it in aluminium foil. Roti will get hard only when their exposure to air is for longer period of time.
3. DO NOT place roti directly in casserole because the steam which is produced at the bottom will make the rotis soggy and sticky.
4. If u want to reheat the roti, reheat on a dry heat or on a hot tawa. 

Now lets move on to the recipe or as rosanna pansino from nerdy nummies says lets get started :-

INGREDIENTS :-

1 CUP whole wheat flour

1/2 tbsp salt 

3/4 cup water

METHOD :-

Sift the flour and salt into a big bowl,  then pour the water into the bowl in  small batches. DO NOT PUT ALL THE WATER TOGETHER.Now start kneading the dough. You will see that ur dough is coming together . Keep kneading it for 15 to 18 mins until ur dough is soft and silky. Now ur dough is ready but before keeping it aside  tuck in the dough and make small holes on ur dough and put 2 tbsp of water on it . Now cover it and keep it aside for 20 mins so that ur dough get set and ready to make perfect rotis.

Now for making roti u will need a tawa or nonstick frying pan can also work , rolling pin which is also Known as belan (it can be also used to beat people 😜 just kidding i dnt believe in violence) you will also need tongs known as chimata to flip ur roti.

 Cut ur dough into small balls like shape and tuck it in dust some dry flour on ur surface and roll out round chapati. If u are not able to roll out round chapati then roll it as u want and take bowl and cut it or u can also use pizza cutter and cut ur chapati round. But dont roll out your chapati very thin or very thick .You can also heat your cooking surface while rolling out the dough or you can roll all ur dough and then heat ur cooking surface.

Now place the tawa on medium flame, let it heat for 10 seconds then put ur flattened dough on the tawa or cooking surface fo 20 seconds , you will see a slight change of color then flip it upside and again cook it for 10 seconds, u will see small bubbles air bubbles popping on the surface, again flip the roti , now u can gently press the roti with any cloth or tissue paper (it is not necessary to press the roti ) .

Now u can also use net type tawa as shown in the picture down below and put ur flattened half cooked dough on it and on high flame cook it , u will see that ur roti is puffing then flip it for the last tym and take it out on a plate or keep it in any container.
If u dont have this net type tawa no problem just flip ur roti again and press it gently where air bubbles are forming and ur roti will start puffing , as soon it starts puffing flip it and take it on plate and your chapati, phulka, flat bread, roti whatever                                                                 u call it is ready .

NOTE:-
Don't be afraid to rotate the roti so that it doesn't stick or overcook in any one area. You can also flip it back over to brown up the other side a bit more.Depending upon how hot your cooking surface is, you may need to take more or less time in between flips. Pay closer attention to how the roti is browning as opposed to how long it has been cookiing.