How to make Roti

Before we get started with How to make Roti/Roti Recipe/Phulka Recipe, let’s get to know what is Roti.

Roti Curry, Photo by Marvin Ozz from Pexels

What is Roti?

It is an unleavened Indian flatbread which is a very popular dish all over India, and every part of India.

Roti with dal is a staple dish in my home. Roti is also served with a Tomato Dal or any dal, or veg or non-veg curries.

Rotis or Indian flatbreads are made from whole wheat flour which is also called atta and water. Few people also add ghee and salt to it and some of them don’t. I personally like to add salt and ghee to my roti dough.

There are different names to roti in different regions of India. In some regions, they call roti as phulkas, chapati and etc. In some regions of Gujarat, these phulkas are made very thin.

Difference between Phulka and Chapati.

Phulkas, Image by AkshayaPatra Foundation from Pixabay


Phulka is a Hindi word means to puff. The roti gets puff up when they are exposed to the direct flame.

Puff can also be done in the tawa.

Phulkas can also cook using ghee or oil.

As the rotis are made from whole wheat flour (“atta”) it is a healthy and easy digestive meal.


The word Chapati is a marathi word “Chapat” means “Flat”. It is different king of flatbread. Back then chapatis were flattened by hands which was time consuming, so now a days people use rolling pin to flatten the chapatis. It can also made thin or medium flatten.

And they are cooked on tawa.

Use Oil or ghee to make chapatis.

Roti, phulka, chapati are more or less the same thing, they might have some differences in their thickens and the way they are cooked but more or less they are the same.

Few different variations of Rotis, they are:

Roti, phulka, chapati, layered chapati, maida roti, jonna roti.

I have already shared the difference between phulka and chapati, so, now i will share you the rest.

Layered Chapati:

This version of chapati is made by spreading the dough same like chapati then applied some oil or ghee, folded into half and again applied oil or ghee and again folded into a half which makes a triangle and then its rolled again and cooked on tawa. After cooking when you break the chapati you can see the layers.

Maida roti:

This roti is simply made using maida flour instead of whole wheat flour or atta. These rotis turn up to be white in colour and they are soft but become a little rubbery once they cool down. These Maida rotis are one of my favourites I usually ask my mother to make them whenever she makes chapatis.

Jonna roti:

These are the rotis made by using jowar flour instead of whole wheat flour. These rotis are usually spread by using palms and cooked without oil or ghee. Jonna roti is very healthy to eat especially for people who have got diabetes.

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Roti Ingredients:

  • Whole Wheat flour – 3 cups
  • Salt – 1/2 teaspoon
  • Oil or ghee – 1 tablespoon
  • Water – 1 to 2 cups or as required


Kneading the dough:

Kneading dough, Image by Hans Braxmeier from Pixabay
  • Sieve whole wheat flour in a mixing bowl, add salt, ghee and bit of water and start mixing.
  • By adding little by little water to the flour and Knead it to a dough.
  • Do not pour all the water at once which might make your dough sticky to handle.
  • Continue to knead the dough by adding only required water to it.
  • Also, knock down the dough using your fist or simply apply some pressure using your fist this will make you a soft dough.
  • Keep kneading the dough till it becomes soft.
  • The consistency of the dough should be soft or hard. The dough for making rotis is softer than the poori dough.
  • Once your done getting the final product make sure to close it with a plate or a cloth aside for 20 to 30 mins.
Rolling Pin

Rolling Roti:

  • Now divide the dough into small portions and make balls using your palms of your hand.
  • Place the ball and Flatten using your palm and sprinkle some wheat flour on the dough.
  • Dust your rolling pin using some whole wheat flour to avoid sticking the roti to the rolling pin.
  • Using the rolling pin start to spread the dough balls evenly in a circle shape.
  • Making the rotis in a circle or round shape is not that easy it comes with a lot of practice.
  • Sprinkle some wheat flour if you feel the rotis are about to stick to the rolling pin.
  • Make sure that rotis are not thick, as it takes a lot of time to cook them and also not easy to puff them.
Rolling , Photo by Malidate Van from Pexels

Cooking Roti:

  • Heat the pan on the medium or high flame to cook the rotis.
  • Make sure the tawa to be sufficiently hot to make soft rotis.
  • To check whether the tawa is hot simply sprinkle some wheat flour on tawa if it turns brown the tawa is ready to go.
  • Now put the rolled roti on hot tawa and cook.
  • First slightly cook one side of the roti and flip it.
  • Flip and cook the other side of the roti, this should be little more cooked than the first side and the brown spots should be visible on the roti.
  • Now the roti is ready to get puff on the direct flame.
  • Simply remove the tawa and place the roti on the flame using tongs.
  • Once puffed turn the roti and cook it on fire.
  • Do not burn the roti as the roti is on direct flame. they may burn or becomes papad.
  • Remove the roti to a plate and if you want you can apply some ghee or oil to the roti and serve them with veg or non-veg curry.
  • If you cannot serve them immediately keep them in a hot pack which keeps the roti warm.

How to make Soft Roti?

  • Adding ghee and salt to the dough while kneading will make you soft rotis.
  • Kneading the dough using the hot water also makes rotis soft. But take good care while kneading, use a spoon or spatula.
  • It’s not necessary to cook the rotis on direct flame you can also cook them only on tawa. But rotis made direct on flame are much softer than rotis made on tawa.
  • Kneading of the dough should be done very well so that the gluten is formed. The dough should be soft and well kneaded.
  • Should roll the dough evenly very well or else they won’t be able to puff.
  • Make sure you keep the kneaded dough to rest for 30 mins even this helps to make soft rotis.
  • After making rotis apply some oil or ghee also make the rotis soft.

Nutrition facts:

Calories 102 kcal/ carbohydrates 21 g/ protein 3 gm/ fat 1 gm/ sodium 95 mg/ potassium 106 mg/ fiber 3 gm/ calcium 10 mg/ iron 1.1 mg.

This is How to make Roti/Roti Recipe/Phulka Recipe.

Let me know in comments If you have tried it at Your home ?

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