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Roti, Chapati or Phulka


  • 3 cups Atta or Roti Flour
  • 1/2 tsp Salt
  • 1 tsp Oil
  • 250 ml - 1 cup boiling hot Water
  • All Purpose Flour for kneading
  • Oil for greasing Rotis


  • Add the salt and oil to the flour and add the hot water a little at a time incorporating gradually
  • When the dough cools down and is comfortable to handle, knead till smooth
  • Cover and allow the dough to rest for 15 mins
  • After it's rested, add flour as required and knead
  • Divide in half and form into a log and divide again into small balls about 40 gms each
  • Using flour to prevent sticking, flatten into discs, then roll rotating and flipping the roti
  • Once all are rolled out, heat a pan, tava or griddle and lightly cook the roti on one side and then flip over
  • Using metal tongs, place the roti over the direct flame, the steam will cause it to puff, cook this on both sides
  • Place in a container and brush with oil on both sides to prevent the roti from drying out