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ROTI/CHAPATI      (makes 6-8)

This is the least fattening Indian bread.

1½ cup whole wheat flour, plus extra for dusting

½ tsp salt

1 cup water

  • Sieve the flour and place it in a large bowl. Add the salt and nix well. Make a well in the center and gradually pour in the water, mixing well to form a supple dough.

  • Knead the dough for 7 minutes, then cover and let stand for 15-20 minutes. It time is limited, roll out the dough immediately. Divide the dough into 16 equal-size portions. Roll out each piece of dough on a well floured counter.

  • Place a large, heavy bottom skillet on high heat. When steam starts to rise from the skillet, reduce the heat to medium.

  • Place the chapati in the skillet and when it starts to bubble turn it over. Carefully press down on the bread with a clean dish towel or a flat spoon and carefully turn it once again. Remove the bread from the skillet and keep warm while you make the others.

  • Serve immediately. Some people like to brush it with a little melted butter before serving.


(makes 20 -25)  

1 lb plain whole meal flour

½ cup of milk

2 oz butter or 2 fl oz cream,

oil or butter for frying (optional)

pinch of salt

Rogan means creamy and rogani roti is made with milk and butter or cream. This type of bread is usually soft and keeps well for a few days.

  • Mix the flour and salt together and make a well in the centre.

  • Warm the milk slightly and melt the butter in it, but do not allow the milk to boil. Gradually add the milk and butter or milk and cream, to the flour. Knead well for 1-2 minutes.

  • Divide the dough into 20 - 25 portions. On a floured surface roll one portion into 13- 15 cm / 5-6 inch about 1/4 inch (5 mm) thick.

  • Gently heat a frying pan or and place the circle in it. Over a medium heat cook the dough on both sides until brown speck appear.

  • Then either press the roti with a clean tea tower or add  1 tsp ghee or butter and cook briefly until golden brown on both sides.

  • Remove from the pan and keep wrapped in a paper tower, or place in a covered container. Cook the remaining rotis and stack one on the top of the other.

 tip: a combination of yoghurt and cream or all soured cream or evaporated milk may be used instead of the milk mixture.

A mixture of plain white flour and wholemeal flour may be used.

MAKAI ROTI (CORN MEAL FLAT BREAD)                  (makes 12)


4 cups corn meal

2½ cups water

4 tbsp oil

  • Mix corn meal and 1½ cups water. Add enough of remaining water (¾ cup), 2 tbsp at the time, mixing after each addition, till dough form a soft ball.

  • Make 12 balls approximately 4.5 cm in diameter. Keep covered.

  • On a well floured board, roll a ball of dough lightly. Dust rolling pin from time to time to avoid sticking. Seal crack by pinching edges and continue rolling into a flat round 14 cm in diameter.

  • Heat tava on medium heat for about 3 minutes. Brush with oil.

  • Put round on tava. Cook till underside has light golden brown patches (about 2 minutes). Turn over. Continue cooking. 

MASALA MAKAI ROTI (SPICY CORN MEAL FLAT BREAD)                                (makes 12)

3½ cups corn meal

1 medium onion finely chopped

5 green chilies finely chopped

½ cup coriander leaves chopped

2½ tsp salt

cups water

5 tbsp oil

  • Mix all ingredients except water and oil.

  • Add 1 cup water. Mix. Add enough remaining water (2 tbsp at the time), mix till dough forms a soft ball. Make 12 balls approximately 4.5 cm in diameter. Keep covered.

  • Follow steps from makai roti. See above.

  • Serve hot, accompanied with yogurt.

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