1)Roti is made from whole-wheat bread
2), depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita
1)Chapati is made from very finely milled whole wheat
2) Chapati flour and tend to be thin and papery
Receipt of cooking of both chapathi and jaleb
Indian Roti or Chapati Recipe. (Unleavened Flat Indian Bread)
Ingredients: (makes 10 Rotis)
250 grams Whole Wheat Flour
1 tbsp Oil or Ghee (Clarified Indian Butter)
1 teaspoon salt (optional)
Water to knead the dough
More Whole Wheat Flour (for dusting the Rotis when rolling)
Method:
1)Take flour and add 1 tbsp oil.
2)Rub the flour between your palm
3)Add 1 tsp salt
4)Add water, a little at a time
5)Knead the flour to make a stiff dough
6)Cover the dough with cheese cloth and leave it for 30 minutes
7)Take a small portion of the dough and roll it into a smooth ball between your palms
8)Flatten the dough by pressing it in a seperate bowl of whole wheat flour
9)Dust the dough liberally on both sides with the flour
10)Use rolling pin to roll it evenly.
Cooking/Roasting the Roti or Chapati:
1) Heat a Tava or a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.
Serve Rotis hot with any hot Indian vegetable or Curry. You can brush the Roti with a little hot Ghee or Oil for an authentic taste.
