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South Asia · Asia

Roti

Two ingredients and pure conduction on a dry griddle.

Beginner#22 most lovedUses: Conductive / Radiant Heat Transfer
Indian rotichapati flatbread

The Chemistry in This Bake

Cooking thin dough directly on a hot dry griddle, relying entirely on conductive heat.

Learn the full technique →

Ingredients

  • Whole wheat flour (atta)
  • Water
  • Salt (optional)
  • Ghee or oil (optional)

Method

  1. Knead whole wheat flour with water into a smooth, medium-soft dough; rest 30 minutes.

  2. Divide into equal balls.

  3. Roll each ball into a thin, even circle.

  4. Heat a dry griddle until very hot.

  5. Cook the roti 30-45 seconds per side, pressing gently with a cloth until it puffs.

  6. Brush with ghee and serve immediately.