Amma used to call Roti (chapati) ‘handmade bread’. This tortilla like flat bread is usually served with meat or vegetable curry but in our home it was mostly served with Sugar Beans Curry or Kidney Beans Curry and often with butter and jam at tea time. We did not eat roti very often, if we did it was usually on Monday's (our primary day of abstinence from meat) or on cold rainy days when Amma could not be out in the garden -therefore having time to make roti.
Amma’s roti or handmade bread as she called it-was the best roti I've ever had. Not only was it delicious but it was also soft. She used to often say roti should be so soft yet flaky that one could "peel and eat it"
The secret to Amma's soft roti was threefold - her ingredient ratios, rolling and cooking technique. First off she used "boiling hot water", water taken from the kettle as soon as it boiled. Apart from this 'secret ingredient' she had strict rules for cooking the roti - "The first side must be half cooked-then turn-then half cook-then turn twice more to fully cook. The bread must come up otherwise it won't be cooked properly and make sure you press the sides" .
How to Make Round Roti
Amma always rolled her roti in near perfect circles. This must have something to do with her special technique of rolling the dough into a roll then slicing into cylinders which when pressed form near perfect circles. The rolling pin (pictured in this post) was one of Amma's prized possessions ( older than I am it is 33 years old!). Amma always took great care not to immerse it into water- saying that it would rot. Instead she always wiped it clean with a damp clothe then dried it thoroughly before putting it away...its no wonder its aging as gracefully as I am:)
To make soft Roti like Amma used to make, you will need flour, hot water (just boiled), sunflower oil, a tablespoon of butter, a rolling pin and thawa or heavy based frying pan. I don't own a thawa- a non stick frying pan works just as well.
Soft Roti Recipe
Prep time: 10
Cook time: 1 minute per roti
Total time: varies
Yield: 12 medium sized rotis;
- 400g cake flour
- 1 tablespoon melted butter or ghee
- half teaspoon salt
- 2 tablespoons vegetable oil
- half cup flour for dusting the work surface
- 250ml hot water
- Cooking Directions
2. Take some of the remaining flour and dust the worktop. Remove the dough from your dish then place on the work top.
If it is sticky then add a little flour until it is soft and manageable. Knead the dough until a soft pliable dough is formed.This could take up to 5 minutes...keep kneading the dough until a soft dough forms.Like most breads the key to soft bread is a dough that is well kneaded! The dough should look like the dough in the image above.
3. Once a soft dough is achieved. Cover the dough with a dishcloth or with your mixing bowl turned over it.
Let the dough rest for about 5 minutes while you prepare the butter and heat the pan. I leave the pan on low heat while I am rolling the rotis then turn up to high heat a minute or two prior to cooking the rotis.
4.Melt the butter then return to the dough. Break off a small piece of about 8cm diameter then roll into a large circle shape. Take the melted butter or ghee then spread over the circle shaped dough.
6. Take one of the cut pieces, stand upright then press down with your hand this will create a circle when flattened. Dust your hands with flour then work this small circle into a round shape then place onto work top and roll into a flat round disc. Make sure the roti is rolled as flat as possible. Thick rotis take longer to cook and are often too heavy to rise resulting in uncooked tasteless roti.
7. Amma used to roll about 10 roti before she cooked or if she enlisted one of my siblings or me to help cook the roti then she would just do the rolling then move on to cooking the Sugar Beans Curry. Take care to overlap the roti so they don't stick to each other. I prefer to roll all rotis then cook them.
8. To cook your soft roti simply place on the hot preheated pan (the pan should be hot) .The cooking process for each roti should be 1 minute. Allow the roti to cook for a 5-10 seconds before turning it over. On the second side allow to cook for a little longer, pressing the sides with your fingers to ensure that it cooks. Once the roti rises or you see bubbles form turn the roti. Careful not to burn your fingers as this can be quite hot, use a spatula if you like.
9. Once you see the dough rise up forming bubbles then turn the dough over allowing the dough to rise once more. Once you have golden brown spots then the roti is cooked. Remove from stove then repeat this process for all remaining roti. Once all are cooked cover with a piece of paper towel or dishcloth, this will keep the moisture in keeping roti soft until you are ready to serve them. See video demo below for cooking instructions:
- Follow the 1 minute video for instructions how to cook roti. Perfect soft roti should rise when cooked and reveal multiple layers that can be peeled.
- I don't add melted butter to the cooked roti because I don’t like the greasy texture and don't think it is necessary- if you follow this recipe the roti should be soft enough to be enjoyed without excess butter. If you do prefer your roti with butter then simply spread a little melted butter or ghee onto your roti before removing from the stove. Cover the cooked roti with a clean clothe or kitchen towel.This helps keep the roti soft and warm until served.
- To reheat roti simply place the roti on a heated pan for a minute or two on each side until warmed.