My Favourite Breads
Please note that I made these rotis using “Chapati Flour” All-purpose flour does not make good chapatis or rotis. I used Golden Temple Fine Durum Atta Four Blend. It’s slightly grainy in texture, is pale yellow in colour and has the following ingredients: Durum flour, wheat flour and wheat bran. It’s also enriched with B vitamins, Iron and Folate. I suppose the wheat bran is responsible for that grainy texture. Unfortunately, it’s only sold in 9kg (20Ib) bags in my little corner of the world.What flour do you use for making Chapatis?
Please note that Durum wheat is also known as Macaroni wheat, because it’s used for making pasta. Durum kernel (grain) has a yellow endosperm, which gives pasta its pale yellow colour, and so that’s why this Chapati flour also has a pale yellowish colour. I thoroughly enjoyed eating the rotis!
Ingredients
- 350g flour (I used Golden Temple Fine Durum Atta Flour Blend)
- 5ml (1 teaspoon) salt
- 250ml (1 cup) warm water
- 1 tablespoon olive oil
- 2 tablespoons melted butter or ghee to brush rotis after cooking.
Please always remember to assemble all ingredients before you start
Sift the four and salt into a bowl. Make a well in the centre. Add the water and olive oil, and mix to a soft dough.
Turn on a lightly floured surface and knead for 5 minutes until smooth. Place in a lightly oiled bowl, cover with clear film and let rest for 1 hour.
Turn the dough onto a lightly floured surface and divide into six pieces.
Shape each piece into a ball, press each ball slightly, cover and leave to rest for ten minutes. Roll the rotis into 6-7 inch rounds, place on hot pizza stone and cook 4-6 minutes until puffed up and golden brown
Brush with melted butter and serve warm.
The rotis tasted very nice. I make them at least once a week!
Tandoori Rotis
Preparation time: 20 minutes + 70 minutes resting time; Cooking time: 15 minutes Makes: 6-7 rotis
Ingredients
- 350g flour (I used Golden Temple Fine Durum Atta Flour Blend)
- 5ml (1 teaspoon) salt
- 250ml (1 cup) warm water
- 1 tablespoon olive oil
- 2 tablespoons melted butter or ghee to brush rotis after cooking.
Instructions
- Sift the four and salt into a bowl. Make a well in the centre. Add the water and olive oil, and mix to a soft dough. Turn on a lightly floured surface and knead for 5 minutes until smooth.(if dough is too sticky add a little flour during kneading) Place in a lightly oiled bowl, cover with clear film and let rest for 1 hour.
- Turn the dough onto a lightly floured surface and divide into six pieces. Shape each piece into a ball, press each ball slightly, cover and leave to rest for ten minutes.
- Meanwhile place pizza stone into oven and preheat the oven to 450°F (230°C) (you can also use baking sheets but mine cannot withstand very high heat). Roll the rotis into 6-7 inch rounds, place on stone and cook 4-6 minutes until puffed up and golden brown. Brush with melted butter and serve warm. You can also sprinkle some finely chopped coriander or parsley after brushing with butter.
Point to Note:
- This recipe only works well with “chapati flour”. All purpose flour will not make good chapatis. They will be hard and tough and unpleasant.
- Unfortunately Durum Atta from Golden Temple is only sold in 9kg (20Ib) bags, but I make chapatis once or twice a week so not a problem for me!
My Favourite Pastime 
I had them last month, so nice!!
I have them once every week. Very special!
Liz
These look perfect!
Hey Matt you have a wonderful blog. I have just finished a plate of Chilli Con Carne (LOL) it looked so damn delicious. Thanks for stopping by. Wish you a great week!
liz
Thank you Liz 🙂 Chilli Con Carne is fantastic isn’t it? 🙂
Oh yes. It comes with great memories too! Have a wonderful weekend!
liz
We like making naan but these look great too. Something the boys would definitely eat up very quickly!
I love naan too. That reminds me. I should post my favourite naan recipe…soon. I usually make it and never take photos!
Liz
I can never find the time for photos all the time. In another life I will have more time!
I have cut down on photos. Now things move much quicker. Pleasant Sunday to you!
Liz
Those chapattis look delicious! Hot of the girdle with a bit (OK Lots!) of butter is a great way to have them.
I use wholemeal/wholewheat flour (Hindi: aata) to make rotis. My brand of choice to use is Elephant Aata (not sure if you get it in Canada); Pilsbury chapatti flour is good too.
I live in a tiny City. Not much choice so I just make do with what I have!
Liz
These look great!
Thank you,
Liz
I’m gonna search out that flour! They look like something we would love, so worth the effort to do it right.
Virtual hugs,
Judie
Flatbreads are my favourite food!
Virtual Hugs,
Liz