Easy Soft Indian Flatbread also known as roti or chapati pairs perfectly with your favorite curry dishes. Made with just 4 ingredients, they're quick and simple to make. And the best part is, you don't need yeast!
Easy Soft Indian Flatbread | no yeast (roti/chapati)
This recipe includes both oil and butter mixed into the dough. The oil keeps it soft, and the butter adds delicious flavor.
Alternatively, if you choose to leave out the oil, you can simply substitute it with the same amount of butter.
Plus, you can easily double or triple the recipe or prepare it ahead for meal prepping. They freeze well for up to 3 months, and are quick and easy to thaw in the microwave or on the stovetop in under 30 seconds.
How to make Easy Soft Indian Flatbread
Step 1: In a bowl, combine the flour, oil, and butter.
Step 2: Use your fingertips or a Danish dough whisk to blend the ingredients, creating a texture resembling breadcrumbs. This ensures even coating of the flour with the butter and oil.
Step 3 : Add hot water (about 120-130°F (49-54°C)and mix it into the flour using a fork or a Danish dough whisk until it forms a soft, lumpy mixture.
Step 4: Then, use your hands to gather the dough and knead with your knuckles for approximately 2 minutes. The result should be a soft dough with a silky texture.
Step 5: Divide the dough into 8 portions. Shape each portion into a, round ball and flatten it with your palm.
Step 6: Roll out each part into circles around 8 inches (20 cm) in diameter, and about 2 to 3 mm thick, on a surface lightly sprinkled with flour. Add more flour as needed during rolling to avoid sticking.
Step 7: Heat a non-stick pan or skillet on the stove over medium heat. Ensure it's sufficiently hot before placing the flatbread. Remove excess flour from the rolled flatbread and put it on the hot pan. Cook until small bubbles appear, approximately 20 seconds.
Step 8: Flip it over and cook until the other side bubbles (about 20 seconds)
- Turn it over once more (about 10 seconds) Each flatbread typically takes around a minute or less to cook. Repeat until all the flatbreads are cooked.
Stack the flatbreads as you cook and cover them with a paper towel or tea towel. This maintains their softness and flexibility.
How to store Indian Flatbread (roti/chapati)
- Room temperature: After cooking, you can store them in an airtight container at room temperature for up to 2 days
- Refrigerate: For 2-3 days. Simply wrap them in plastic wrap and place them in an airtight container or freezer bag.
- Freezing: Allow to cool completely before freezing. It is best to place parchment or wax paper between each flatbread, and then place in freezer bags. Store for up to 3 months.
To thaw and reheat
- For a larger batch, leave them at room temperature for a few hours or overnight in the refrigerator. Once thawed, heat each on a pan or in the microwave for a few seconds to make them soft and warm.
- For a single or a few flatbreads (about 2 or 3): Place them frozen between two paper towels and microwave for around 30 seconds or until warmed through.
- Alternatively, place a single frozen flatbread on a warm pan on the stovetop (low to medium heat) and warm for a few seconds as desired.
- Reheating: When reheating use a lightly greased skillet or griddle and warm it on low to medium heat. This helps restore the softness and freshness of the flatbread before serving.
Tips for this recipe
- For softer and more flexible flatbreads, use hot water , about 120-130°F (49-54°C) when making the dough. This not only eases the kneading process but also helps the dough absorb water faster, making the overall preparation quicker. The warmth enhances pliability, making it easier to roll out.
- Remember not to keep the flatbread in the hot pan for too long. Around a minute or less for each is sufficient.
- Lastly, remove excess flour from the flatbread before placing it on the pan. Too much dry flour can make your flatbread dry and not as soft as desired.
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