Godi Roti
The quintessential Indian flatbread, perfect for daily meals. This recipe yields soft, pliable whole wheat rotis that puff up beautifully and are perfect for scooping up curries and dals. An everyday staple made with just a few simple ingredients, also known as Phulka or Chapati.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine 2 cups of atta and salt. Mix well.
- c.Add 1 tsp of ghee. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add warm water, a little at a time, mixing with your other hand to bring the flour together.
- e.Once the flour has come together, begin to knead. Knead for 8-10 minutes, using the heel of your palm to push and stretch the dough. The final dough should be soft, smooth, and pliable, but not sticky. It should spring back when you press it gently.
- 2
Step 2
- a.Rest the Dough
- b.Cover the kneaded dough with a damp kitchen towel or a lid.
- c.Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotis.
- 3
Step 3
- a.Divide and Roll the Rotis
- b.After resting, knead the dough again for 1 minute to make it smooth.
- c.Divide the dough into 8 equal-sized portions and roll them into smooth balls (pedas).
- d.Take one dough ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
- e.Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle of about 6-7 inches in diameter. Dust with a little more flour if it starts to stick, but use as little as possible.
- 4
Step 4
- a.Cook the Roti
- b.Heat a flat pan (tawa) over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully place the rolled roti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
- d.Using tongs, flip the roti. Cook the second side for about 30-40 seconds, until light brown spots appear.
- e.Using tongs, lift the roti off the tawa and place it directly on a medium-high gas flame. It should puff up into a ball almost instantly.
- f.Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
- 5
Step 5
- a.Finish and Serve
- b.Remove the puffed roti from the flame and place it in a casserole or a container lined with a clean kitchen towel.
- c.Generously brush the top with melted ghee.
- d.Repeat the rolling and cooking process for all remaining dough balls, stacking them as you go. Serve hot with your favorite dal, sabzi, or curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the dough is key. It should be soft and pliable, like earlobe consistency. Too hard will result in stiff rotis, and too soft will be difficult to roll.
- 2Resting the dough is non-negotiable for soft rotis. Don't skip this step.
- 3Roll the roti evenly. If it's thicker in some parts and thinner in others, it won't puff up properly.
- 4Ensure your tawa is properly heated before you start. A cold tawa will make the rotis hard.
- 5For electric stoves: After cooking both sides on the tawa, use a clean, folded kitchen towel to gently press down on the edges of the roti while it's on the tawa. This pressure will help it puff up.
- 6For extra soft rotis, you can knead the dough with half milk and half water.
Adapt it for your goals.
Masala Roti
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp ajwain (carom seeds) to the flour before kneading for a spiced version.
Palak Roti (Spinach Roti)Palak Roti (Spinach Roti)
Blanch and puree a handful of spinach. Use the spinach puree instead of some of the water to knead the dough for a nutritious and colorful roti.
Methi Roti (Fenugreek Roti)Methi Roti (Fenugreek Roti)
Finely chop 1/2 cup of fresh fenugreek leaves (methi) and add them to the flour along with some spices before kneading.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour, Godi Roti is an excellent source of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain bowel health.
Provides Sustained Energy
The complex carbohydrates in whole wheat are broken down slowly by the body, providing a steady and sustained release of energy, which keeps you full and energetic for longer.
Good Source of B Vitamins
Whole wheat is rich in essential B vitamins like niacin, thiamine, and folate, which are crucial for metabolism, energy production, and maintaining a healthy nervous system.
Supports Weight Management
The high fiber content contributes to a feeling of fullness (satiety), which can help prevent overeating and support weight management goals as part of a balanced diet.
Frequently asked questions
There are a few common reasons: the dough was too hard or too soft, the roti was not rolled evenly, the tawa was not hot enough, or there might be a small tear in the roti which lets the steam escape. Practice makes perfect!