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Easy to make Roti Bread – Chapati recipe



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Unlike traditional breads, Chapati is simple to make as there’s no yeast, so no proving. It only requires five minutes of kneading, ten minutes of resting and cooks in seconds. It’s origins are from India and is also common in South East Asia.Your kitchen will smell of toasty hot bread, and if you’re like me you won’t resist eating at least one piece with a little melted butter. I used all purpose or plain flour, but traditionally whole wheat flour is used which makes it a little coarser.

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30 Comments

  1. Agree with Bhavana. This is a good start and lovely to watch the roti offing up. But whole wheat flour and warm water, often with a tbsp of curds gives us much tastier rotis…and the thinner cousin chapathis. Just a couple of pinches of salt will do. If the pan is sufficiently hot they nicely puff up on the pan too.

  2. Chef it’s just called roti. It’s not roti bread. Roti means bread. It’s like saying bread bread. And there is also no Naan bread. It’s only Naan. Likewise no chai tea, only chai. Chai itself means tea 😊

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