Whole Wheat Unleavened Breads (Rotis)

Prep 30 min
Total 49 min
Servings 8

Nothing is more basic, simple and pervasive in kitchens across India than griddle breads. Interchangeably known as rotis or chappatis, these breads are torn into bite-size pieces, wrapped around morsels of food and devoured—making them an excellent substitute for flatware, too! MORE+ LESS-

By Betty Crocker Kitchens

Updated June 25, 2015

Ingredients

cups chappati flour

1/2

teaspoon salt

1/4

to 1/ cup warm water

Clarified Butter (Ghee), melted

Steps

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1

Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
2

Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
3

Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
4

Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
5

Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.

Chappati flour is available in natural-food stores and Indian grocery stores. The flour is ground from a low-protein wheat grain, so it doesn’t form the strong gluten that gives commercial yeast breads their structure.
Use an equal amount of whole wheat flour, all-purpose flour and cake flour for each cup of chappati flour if chappati flour is unavailable.
Tightly wrap cooked breads in aluminum foil and freeze up to 2 months. Reheat them by placing the foil pack of frozen breads in a 200ºF oven for 10 to 15 minutes or until warm.
Ghee is a form of clarified butter with a nutty caramellike flavor and aroma. The time spent to make it is well worth the effort; but if you are short on time, melted butter will work.