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Roti is the name given to a circular unleavened flatbread which originates from the Indian subcontinent. There are many different varieties of unleavened flatbreads; Chapatis, Puris, Phulkas and Parathas and each has its own method of preparation and cooking. We love eating rotis for breakfast, lunch and dinner in our family and it’s amazing how my children, who are total carnivores, will happily eat an all vegetarian meal if it is accompanied with rotis. Growing up my mum used to prepare Parathas for us but as I’m lazy and can’t be bothered with layering the dough with ghee (clarified butter) before rolling, I mainly prepare Chapatis and Puris in my house. So a Chapati is a roti cooked on a hot griddle/tawa without the addition of oil; a Puri is a roti deep fried in oil; a Phulka is basically a Chapati only smaller in size and puffs up into a round ball (I guess my Chapatis are more characteristic to a Phulka as they puff into balls and I make them slightly smaller than the average Chapati size) and a Paratha is a roti which is rolled, buttered/layered with ghee and then rolled again to get flaky layers in between.
I use the same basic dough for both my Chapatis and Puris, the only difference being the end cooking method; a Chapati is cooked without any oil over a hot griddle/pan, a Puri is deep fried in oil. This video will instruct you on how to make the dough for both of these flatbreads. If you want to add some seeds to add flavour, opt for nigella/onion seeds (kali zeera in Bengali, or kalonji in Indian) or cumin seeds.
Makes 18 – 20 Chapatis or Puris (depending on size)
You will need:
3.5 cups of plain flour
1/2 tsp salt
1 tbsp of oil
2 cups boiling hot water
Watch the video and follow the instructions.