Soft Chakki Roti
سافٹ چکی روٹی
The everyday roti, made the classic way with chakki atta and water. This is the method printed on the MUNAS Gold Chakki Atta packaging: knead well, rest the dough, and cook on a hot tawa. Soft, puffed rotis every time.
- Serves:
- 8 rotis
- Prep:
- 35 min
- Cook:
- 20 min
Ingredients
- 2 cups (about 300 g) MUNAS Gold Chakki Atta
- 3/4 to 1 cup warm water (about 180 to 240 ml)
- 1/2 tsp salt (optional)
- Extra atta for dusting
Method
- 1
Put the atta and salt in a wide bowl. Add water a little at a time and mix with your fingers until the flour comes together.
- 2
Knead for 8 to 10 minutes, pressing with the heel of your hand, until the dough is soft, smooth and does not stick to the bowl.
- 3
Cover the dough with a damp cloth or lid and rest it for 20 to 30 minutes.
- 4
Knead once more for a minute, then divide into 8 equal balls (pairay).
- 5
Dust a ball with atta and roll it into a thin, even round about 15 to 18 cm across.
- 6
Heat a tawa on medium-high. Place the roti on the tawa and cook for about 30 seconds until small bubbles appear, then flip.
- 7
Cook the second side for 30 to 40 seconds until light brown spots form, then flip again.
- 8
Puff the roti: either press gently all over with a folded cloth, or lift it with tongs and hold it directly over the flame for a few seconds until it puffs.
- 9
Keep the cooked rotis in a hot pot (hotpot) lined with a clean cloth so they stay soft. Repeat with the remaining dough.
Tips
- Softer dough gives softer roti. If the dough feels tight, wet your hands and knead for another minute.
- Do not skip the rest. Resting lets the atta absorb the water and makes rolling easier.
- Cook on a properly hot tawa. A cool tawa dries the roti out and makes it stiff.