The Cloud Bakers Secret Soft Fluffy Homemade Roti Chapati

Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour (Atta) and salt.

Incorporate Liquid: Gradually add the warm water, mixing with your fingertips until a shaggy mass forms. If using ghee or oil, rub it in now.

Knead: Turn the dough onto a lightly floured surface. Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and springs back when poked gently.

Rest: Form the dough into a ball. Lightly oil the bowl, place the dough inside, cover with a damp cloth, and let it rest at room temperature for at least 30 minutes.

Divide: Divide the rested dough into 10–12 equal small balls.

Roll: Lightly dust one ball with dry flour and gently roll it out using a rolling pin into a thin circle, about 6–7 inches in diameter.

Heat the Tawa: Heat the griddle (tawa) over medium-high heat until a drop of water sizzles immediately.

First Cook: Place one rolled roti onto the hot tawa. Cook for about 30 seconds until small bubbles start to appear on the surface.

Second Cook: Flip the roti. Cook the second side for another 45–60 seconds until light brown spots appear.

The Puff: Using tongs, either press down gently on the roti on the tawa until it puffs, or carefully transfer it directly over a medium-high gas flame using tongs until it inflates instantly. Cook for 5–10 seconds per side.

Keep Warm: Immediately remove the puffed roti and wrap it loosely in a clean kitchen towel to trap the steam and keep it soft while you cook the remaining rotis.