Roti (Chapati au Blé Complet)
Le pain quotidien de l'Inde : de fines galettes de blé complet cuites sur une plaque chaude puis gonflées à la flamme.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitKnead a soft dough
Mix the flour and salt, then add the water gradually, kneading for 5–7 minutes to a soft, smooth dough that's slightly tacky. Rub with the oil, cover and rest for 20 minutes — resting makes rotis soft.
Roll thin
Divide into 10 balls. Dust each with flour and roll into a thin 15cm circle, rotating as you go to keep it round and even.
Cook on the griddle
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Puff over the flame
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Knead a soft dough
Mix the flour and salt, then add the water gradually, kneading for 5–7 minutes to a soft, smooth dough that's slightly tacky. Rub with the oil, cover and rest for 20 minutes — resting makes rotis soft.
Roll thin
Divide into 10 balls. Dust each with flour and roll into a thin 15cm circle, rotating as you go to keep it round and even.
Cook on the griddle
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Puff over the flame
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Wheat has been grown in the Indian subcontinent since the Indus Valley Civilisation, and simple unleavened flatbreads have been the staple of North and Central India for millennia.
Roti, chapati and phulka are near-synonyms for the same bread; phulka specifically refers to one puffed over the flame.
⭐ Why It's Famous
Roti is the bread of almost every North Indian meal — torn by hand and used to scoop up dal, sabzi and curry.
💡 Fun Fact
A roti puffs because the steam trapped between its two thin layers expands in the heat — a sign it was rolled evenly.
Across India
26.85°N, 80.95°E
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