Whole wheat roti, also known as chapati or phulka, is an Indian flatbread enjoyed across South Asia. Whether served with curries, vegetables, or lentils, this versatile bread complements any meal perfectly. In this recipe, I’ll guide you through the process of making soft roti right in your own kitchen.
Roti, also known as chapati, is a circular flatbread found in Indian cuisine. It is unleavened and simply made with flour and water.
In Gujarat, these flatbreads are made thin and half cooked on direct flame and are known as rotli . Whereas in North India, they are called roti and are made a little thicker and bigger in size.
Usually, in India, Indian homes use chakki atta (ground gold colour whole wheat flour) for homemade roti recipe and not purpose flour. Day to day, we use whole wheat flour or wholemeal flour to make our chapati recipe.
Mastering the art of making soft roti at home is not only satisfying but also allows you to enjoy this traditional Indian bread whenever you desire.
With simple ingredients and a little practice, you’ll soon be making perfect rotis that will rival those found in Indian restaurants. So roll up your sleeves and indulge in the joy of homemade chapatis!
Different types of roti recipes are made and served in Indian subcontinent homes and restaurants such as rumali roti and tandoori roti.
Other Indian flatbread recipes we love are garlic and coriander naan , padvali rotli (Gujarati two layered rotli), besan roti and plain whole wheat paratha .
Ingredients for Traditional Roti
Whole wheat flour (Chapati flour or Atta flour). This flour is easily available in most of the major supermarkets and Indian grocery store. Sometimes I use wholemeal flour or white whole wheat flour.
We have never used bread flour to make rotis, however if you can’t find atta, use this.
Warm water – the water should be lukewarm and not boiling. This helps the dough remain soft.
Oil – try to use flavorless oil such as vegetable or sunflower oil. Do not use strong flavor oil such as mustard, extra virgin or toasted sesame oil.
Dry flour for dusting and rolling out the roti
Ghee or butter (optional)
Salt (optional)
Equipment
Tawa or Griddle
Rolling pin
How to make Whole Wheat Roti Recipe
Prepare the Dough:
In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.
You can also use a stand mixer fitted with a dough hook for this step.
Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.
Divide the dough into equal portions and shape them into small dough balls.
Rolling Out the Roti:
Heat a cast iron pan or tawa over medium-high heat.
Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.
Cooking the Roti:
Place the rolled roti onto the hot pan or griddle.
Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.
Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.
Remove the roti from the flame.
Or cook roti on the tawa by pressing a clean cloth..rather than on direct flame.
You can apply homemade ghee or vegan butter over the hot roti.
Tips for soft whole wheat roti
Even without adding any fat, rotis can be made soft.
For soft chapati, you must rest the chapati dough for at least 15 minutes, covered with a clean kitchen towel.
Do not add all the water at once.
The roti dough should not be very hard or stiff.
Roll the dough evenly and avoid pressing hard.
Get rid off excess flour by shaking rolled roti in your hands.
Cook the rotis on medium to high heat not on low heat.
Serve immediately.
Vegetarian Serving Suggestions
Serve soft roti with your favorite Indian vegetarian curries like palak paneer , chana masala , or dal tadka or dal fry
We love warm roti with everyday sabjis and dals such as aloo baingan , cabbage curry , zucchini curry or whole masoor dal
Pair it with yogurt or raita and pickles such as gajar achar for a delightful meal.
Use it as wrap in place of tortilla to make tacos or quesadilla .
Kids and adults adults would enjoy a breakfast or quick dessert by spreading over some butter, sprinkling sugar and folding.
You can also spread Nutella or peanut butter and layer on chopped bananas. Optionally add a drizzle of maple syrup or honey.
Storage Tips
Store the cooked roti in an airtight container and keep at room temperature or wrap them in sheets of parchment paper.
Reheat them on a hot griddle or tawa or in a microwave before serving.
Dough can be refrigerated for 24 hours. Apply some oil over the dough and place in a airproof container. Take it out half an hour before making rotis.
Yes. Allow the roti to cool then stack with a piece of parchment between each roti. Transfer to a freezer safe bag and freeze for up to 3 months. Cook from frozen directly on a hot tawa.
Use any flat pan or cast iron skillet.
Yes. Cook the roti on the tawa as usual but for the final step to cook the roti directly on the stove, use a roti stand.
Other Indian Bread Recipes
Ajwain Paratha
Peshwari Naan
Multigrain Flour Roti
Puri (deep fried flatbread)
Plain Thepla
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Whole Wheat Roti
Equipment
- 1 Rolling Pin
- 1 tawa griddle
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon oil optional
- ⅛ teaspoon salt optional
- ¼ cup water approx
Instructions
- Prepare the Dough:
- In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.
- You can also use a stand mixer fitted with a dough hook for this step.
- Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.
- Divide the dough into equal portions and shape them into small dough balls.
- Rolling Out the Roti:
- Heat a cast iron pan or tawa over medium-high heat.
- Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.
- Cooking the Roti:
- Place the rolled roti onto the hot pan or griddle.
- Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.
- Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.
- Remove the roti from the flame.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whole Wheat Roti
Equipment
- 1 Rolling Pin
- 1 tawa griddle
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon oil optional
- ⅛ teaspoon salt optional
- ¼ cup water approx
Instructions
- Prepare the Dough:
- In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.
- You can also use a stand mixer fitted with a dough hook for this step.
- Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.
- Divide the dough into equal portions and shape them into small dough balls.
- Rolling Out the Roti:
- Heat a cast iron pan or tawa over medium-high heat.
- Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.
- Cooking the Roti:
- Place the rolled roti onto the hot pan or griddle.
- Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.
- Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.
- Remove the roti from the flame.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Goda Masala is a unique Indian spice blend from Maharashtrian cuisine. It is also known as kala masala and has a slight sweet taste. Ready within 5 minutes.
Goda masala is an aromatic spice blend with a uniquely sweet flavour. It is sometimes known as kala masala (kaala masala) or “black masala” due to its dark colour.
It is often used in recipes such as misal pav, bhareli vangi or matki chi usal. In our house, sometimes we like to sprinkle on Kachumber Salad or Tomato Onion Salad.
My Mum is a big believer in making her own spice blends, whether its Chai Masala Powder , Dabeli Masala , Curry Masala Powder , Madras Curry Powder or Badam Milk Masala Powder . Compared with store-bought masala, you can adjust the flavours, you know exactly what has gone into them and they taste sooo much fresher!
About Goda Masala
The spice blend typically includes a medley of spices such as coriander seeds, cumin seeds, dry red chilies, cinnamon sticks, bay leaves, star anise, black cumin seeds, cardamom pods, and more.
What sets Goda Masala apart is the addition of certain distinctive ingredients like dagad phool (also known as black stone flower), poppy seeds, cassia buds, and dry coconut, which impart a smoky sweetness and depth to the blend.
Each recipe for goda masala varies between households so you may not find every ingredient used in all the recipes. For example, we tend not to use poppy seeds and star anise in ours.
Authentic Goda Masala Ingredients
Dagra – or dagad na phool also known as black stone flower or pathar phool or kalpasi. It adds a distinct earthy flavor with hints of muskiness. It is a must in this recipe. You can find dagad na phool in South Asian grocery stores or online.
Nagkesar – Nag Kesar, also known as cobra saffron, is derived from the nagkeshar flower and offers a delicate floral aroma with hints of bitterness. It provides a unique flavor to this masala. Optional as it is not easily available throughout the world.
Coriander seeds
Cumin Seeds
Cinnamon
Cloves
Black Peppercorns
Dried red Chillies
Black cardamom
Desiccated coconut or coconut flakes work
Sesame seeds – I have used white sesame seeds
Red Chilli Powder – If you use red kashmiri chilli powder, your masla will have little orange hue.
Oil – optional but can be used to roast the spices. Use a flavourless oil if using. I have made this masala with and without and it works well both ways.
Salt to taste
How to make it
Dry the roast desiccated coconut and sesame seeds separately for few minutes.
Transfer to a plate.
Heat oil (if using) in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
Roast gently until the masala has darkened slightly but careful to not burn the spices.
Allow to cool.
Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
Add red chilli powder and salt.
Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Pro Tips
Keep the heat low when roasting the spices to ensure they properly roast and do not burn. This will impart a bitter flavour.
Toast the coconut and sesame seeds separately as they need different timings compared with the other ingredients.
Ensure to clean the pan before roasting the next set of ingredients as any coconut still stuck to the pan will burn.
Wait for the spices to cool down a little before grinding.
Store away as soon as the spice blend reaches room temperature.
Ensure you use a clean and dry jar to store the masala to enhance the shelf life. Use a clean and dry spoon whenever you use some goda masala.
You can use goda masala in traditional Maharashtrian recipes or experiment with flavours. I sprinkle it over tomatoes or use it to make fried rice too.
Storage Suggestions
To ensure that your Goda Masala retains its freshness and flavor for a longer time, follow these storage suggestions:
Transfer the freshly ground or store-bought Goda Masala into an airtight container to protect it from moisture and air exposure.
Store the container in a cool, dry place away from direct sunlight. Avoid storing it near the stove or other heat sources.
Opt for glass jars over plastic containers, as they are less likely to retain odors and will preserve the flavor of the spice blend effectively.
Goda Masala has a shelf life of about six months to a year when stored properly. However, for optimal flavor, it is best to use it within a few months of preparation or purchase.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Goda Masala
Equipment
- 1 Frying pan
- 1 Grinder
Ingredients
- 3 tablespoon Dagra-dagad na Phool
- 1 tablespoon Nagkesar optional
- 5 tablespoon Coriander seeds
- 2 tablespoon Cumin Seeds
- 1 inch Cinnamon
- 7 Cloves
- 2 tablespoon Black Peppercorns
- 10 Dried red Chillies
- 10 tablespoon Desiccated coconut
- 4 tablespoon Sesame seeds
- 2 tablespoon Red Chilli Powder optional
- 1 Black cardamom
- ½ teaspoon oil
- 1 teaspoon Salt
Instructions
- Dry the roast desiccated coconut and sesame seeds separately for few minutes.
- Transfer to a plate.
- Heat oil in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
- Roast gently until the masala has darkened slightly but careful to not burn the spices.
- Allow to cool.
- Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
- Add red chilli powder and salt.
- Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in December 2015. This post has since been updated with helpful content and new images. The recipe remains the same.
