This Unleavened Indian Flatbread recipe is more than just instructions; it is a gateway to traditional Indian cooking right in your kitchen. From the rustic charm of a whole wheat chapati to the indulgent delight of a flaky paratha, these breads are a testament to the simplicity and richness of Indian cooking traditions.
How to make Unleavened Indian Flatbread (Roti)
Unleavened Indian flatbread, specifically roti, is a staple in Indian cuisine. Made primarily from whole wheat flour (atta) and water, roti is rolled into thin discs and cooked on a hot griddle called a tawa.
Ingredients:
- 2 cups whole wheat flour (atta), plus extra for dusting
- 1/2 to 3/4 cup water (lukewarm water is preferred)
- 1/4 teaspoon salt (optional)
- Ghee or clarified butter (optional for brushing)
Instructions:
Prepare the Dough:
- In a large bowl, add the whole wheat flour and salt. Gradually add the lukewarm water, stirring continuously with your other hand until the dough starts to form.
- Use your hands to knead the dough for about 8 to 10 minutes until it becomes soft and elastic. If the dough is too sticky, sprinkle a little more flour; if it’s too dry, add more water. The final dough should be soft but not sticky.
Rest the Dough:
- Cover the dough with a damp cloth and allow it to rest at room temperature for at least 30 minutes. This resting period helps in the development of gluten and makes the dough easier to roll out.
Portion the Dough:
- After resting, divide the dough into golf ball-sized portions. Roll them into smooth balls between your palms, then flatten them into discs.
Roll Out the Chapatis:
- On a lightly floured surface, use a rolling pin to roll out the discs into thin, even circles about 6 inches in diameter. To prevent sticking, dust the dough and roll the surface with flour as needed. But use the flour sparingly, or it can make the chapatis dry.
Cook the Chapatis:
- Heat a flat pan or griddle (tava) on medium-high heat until it’s hot. Place one chapati onto the griddle. Cook until small bubbles form on the surface, about 30 seconds.
- Flip the chapati using tongs or a spatula, and cook the other side for another 30 seconds till it has brown spots.
- Optionally, you can puff up the chapati by placing it directly on an open flame for a few seconds on each side. The chapati should balloon if the dough was prepared correctly.
Serve:
- Remove the chapati from the heat and keep it wrapped in a towel to stay warm. Optionally, you can brush each chapati with a little ghee or clarified butter for added flavor and softness.
Repeat:
- Repeat the rolling and cooking process with the remaining dough. As you get more comfortable, you can start rolling the next chapati while one is cooking to streamline the process.
Tips:
- Dough Consistency: The key to soft chapatis lies in the dough. It should not be too hard or too soft. Kneading well is crucial.
- Rolling Evenly: Ensure that your chapatis are rolled uniformly without being too thin or too thick. This helps in even cooking.
- Temperature Control: The griddle should be properly hot before you put the chapati on it. Too cool, and the chapati won’t cook properly; too hot, and it may burn.
- Storage: If you have leftovers, wrap them well, and they can be refrigerated for a couple of days. Reheat them on a griddle or in the microwave covered with a damp paper towel.
- Puffing Chapatis: Puffing up the chapati directly over the flame might require a little practice. If you’re uncomfortable using an open flame, press gently with a spatula on the pan to help it puff up.
What to serve with
Unleavened Indian flatbread, such as Chapati or Roti, serves as a versatile canvas for an array of dishes ranging from the simple and homey to the extravagant. The subtle, nutty flavor and soft texture of these breads make them the perfect accompaniment to scoop up, wrap, or simply enjoy with various Indian and fusion dishes.
1. Curries and Gravies: Curries, be it vegetarian like Palak Paneer (spinach and cottage cheese), Chana Masala (spicy chickpeas), or non-vegetarian like Butter Chicken or Lamb Rogan Josh, pair beautifully with flatbread. The thick, rich gravies cling well to the bread, making each bite flavorful.
2. Dry Vegetable Dishes (Sabzi): Dry or semi-dry vegetable dishes like Aloo Gobi (potato and cauliflower), Bhindi Masala (spicy okra), or Baingan Bharta (mashed eggplant) are excellent with roti. The spices and textures of these dishes contrast well with the softness of the bread.
3. Lentils (Dal): A staple in Indian meals, dals like Dal Tadka (tempered lentils), Maa Ki Dal (creamy black lentils), or Panchmel Dal (five-lentil stew) are nutritious and comforting. A dollop of ghee on hot dal served with chapati is simple yet profoundly satisfying.
4. Yogurt-Based Dishes (Raita or Kadhi): Yogurt-based dishes provide a cooling contrast to spicy meals. Cucumber Raita, Boondi Raita, or Punjabi Kadhi (yogurt and gram flour curry) are not just palate cleansers but also add a different texture and tanginess to the meal, complementing the flatbreads.
5. Pickles and Chutneys: No Indian meal is complete without the zesty flavors of pickles (Achaar) and chutneys. Whether it’s Mango Pickle, Lime Chutney, or Mint-Coriander Chutney, these sides add bursts of flavor, enhancing the overall dining experience with chapati.
6. Grilled or Roasted Meats: Tandoori Chicken, Seekh Kebabs, or Grilled Fish are great non-vegetarian options. The smoky flavors and the tender textures of these dishes go hand in hand with the softness of chapati, making for a delightful meal.
7. Rice Dishes: Although not necessary, sometimes a small serving of rice dishes like Pulao, Biryani, or Jeera Rice can accompany chapati in a meal, offering a variety of grains and an additional layer of flavor and texture.
8. Salads and Slaws: A simple Kachumber Salad (cucumber, tomato, onion, and lemon juice) or a Cabbage Slaw can provide a refreshing crunch and balance the meal, especially if you enjoy heavier or richer dishes as the main course.
Ingredients Substitutes
When making unleavened Indian flatbread, such as chapati or roti, you may occasionally need to substitute certain ingredients due to dietary restrictions, availability, or personal preferences. Here are some common ingredients used in unleavened Indian flatbread, along with suitable alternatives:
Flour
- Whole Wheat Flour (Atta): This is the traditional choice for making chapatis. It can be substituted with:
- All-Purpose Flour: This will yield a softer, less nutritious flatbread.
- Gluten-Free Flour Blends: For a gluten-free alternative, you can use blends made from rice flour, potato starch, tapioca flour, and xanthan gum. The texture might be different and may not puff up like traditional chapatis.
- Spelt Flour: An ancient grain that is easier to digest for some; spelt can replace whole wheat in a 1:1 ratio but has a slightly nuttier flavor.
Water
- Warm Water: Typically used to make a soft dough. Alternatives include:
- Milk: Using milk instead of water will produce a richer dough with a softer texture.
- Dairy-Free Milk: Soy milk, almond milk, or coconut milk can be used for a vegan version.
- Yogurt and Water Mixture: This can also make chapatis softer and richer.
Fat
- Ghee (Clarified Butter): Traditional chapatis don’t always include ghee in the dough, but it’s often brushed on after cooking. Substitutes include:
- Unsalted Butter: It can be melted and used like ghee.
- Vegetable Oils: Canola, sunflower, or olive oil are healthy alternatives to ghee for vegan options.
- Coconut Oil: Adds a slight coconut flavor and can be a dairy-free substitute.
Salt
- Salt: Enhances the flavor of the chapati. If avoiding salt, you can simply omit it or use substitutes like:
- Herbs: Adding dried herbs like oregano or basil can compensate for the lack of salt.
- Spices: A pinch of turmeric, cumin, or coriander can add flavor without adding sodium.
Leavening Agents (If Used)
While traditional chapatis are unleavened, some recipe variations might use a leavening agent. If the recipe calls for it and you need a substitute, consider:
- Baking Powder: If you don’t have this, you can make your own by mixing two parts cream of tartar with one part baking soda.
- Yogurt with Baking Soda: In some recipes, plain yogurt and baking soda can be used as a leavening substitute.
Final Thoughts
Including a mix of these dishes with unleavened Indian flatbread makes for an eclectic meal and showcases the versatility of Indian cuisine.Â
More Bread Recipes:
Ingredients
- 2 cups whole wheat flour (atta), plus extra for dusting
- 1/2 to 3/4 cup water (lukewarm water is preferred)
- 1/4 teaspoon salt (optional)
- Ghee or clarified butter (optional for brushing)
Instructions
Prepare the Dough:
- In a large bowl, add the whole wheat flour and salt. Gradually add the lukewarm water, stirring continuously with your other hand until the dough starts to form.
- Use your hands to knead the dough for about 8 to 10 minutes until it becomes soft and elastic. If the dough is too sticky, sprinkle a little more flour; if it's too dry, add more water. The final dough should be soft but not sticky.
Rest the Dough:
- Cover the dough with a damp cloth and allow it to rest at room temperature for at least 30 minutes. This resting period helps in the development of gluten and makes the dough easier to roll out.
Portion the Dough:
- After resting, divide the dough into golf ball-sized portions. Roll them into smooth balls between your palms, then flatten them into discs.
Roll Out the Chapatis:
- On a lightly floured surface, use a rolling pin to roll out the discs into thin, even circles about 6 inches in diameter. To prevent sticking, dust the dough and roll the surface with flour as needed. But use the flour sparingly, or it can make the chapatis dry.
Cook the Chapatis:
- Heat a flat pan or griddle (tava) on medium-high heat until it's hot. Place one chapati onto the griddle. Cook until small bubbles form on the surface, about 30 seconds.
- Flip the chapati using tongs or a spatula, and cook the other side for another 30 seconds till it has brown spots.
- Optionally, you can puff up the chapati by placing it directly on an open flame for a few seconds on each side. The chapati should balloon if the dough was prepared correctly.
Serve:
- Remove the chapati from the heat and keep it wrapped in a towel to stay warm. Optionally, you can brush each chapati with a little ghee or clarified butter for added flavor and softness.
