How to Make Roti/ Chapati with Electronic Roti Maker
Roti is a soft, flat, delicious Indian bread, often served alongside dishes like chicken tikka masala or chicken korma. Traditionally, roti is cooked on a Tawa, but electronic roti makers are becoming increasingly popular.
They allow you to make batches of tasty roti in just a fraction of the time. Start off with over-wet dough, and press each ball of dough into the maker for about 60 seconds. You’ll be enjoying fresh roti in no time!
All you need is:
- Geepas Chapati Maker
- 2 cups of bread flour
- 1 teaspoon of salt
- 2 tablespoons of melted butter
- 1 cup of water
1. Combine the flour and salt in a medium-sized mixing bowl. Use 2 cups of bread flour and 1 teaspoon of salt. Measure the ingredients into the same bowl, and then use a fork to combine them. If you don’t have bread flour, you could also use all-purpose flour.
2. Add 2 tablespoons of melted butter to the flour mixture. Drizzle the butter over the flour, and then use a fork to roughly mix things together. Stop once the mixture is crumbly.
3. Pour the water into the bowl, and mix everything together by hand. Use 1 and 1⁄3 cup of water for the roti. Scrape the sides of the bowl with your fingers as you mix everything to make sure all the flour is incorporated into the dough. Keep mixing the dough until there are no more pockets of dry flour.
Ps, the dough for an electronic roti maker will be wetter than traditional roti dough. The excessive wetness makes the dough easier to press down in the roti maker, which will give you a more consistent roti.
4. Knead the dough for about 5 minutes. Keep the dough in the bowl, and continue to scrape around the sides as you work if pieces of dough come loose from the main ball. Pick the dough up, throw it back down, and press into it with your palms to really ensure everything is mixed together.
5. Cover the dough with a damp paper towel and let it rest for 30 minutes. Wet a paper towel, wring it out so it’s not dripping wet, and lay it over the bowl.
6. Divide the dough into 18 equal sections after it has finished resting. Lightly sprinkle about 1 teaspoon of flour over the dough to make it easier to work with. Pinch golfball-sized sections off of the big ball of dough, and set each section on a plate dusted with flour.
7. Place one dough ball in the machine. Once the machine has been switched on and heated up, its time to get cooking! Instead of setting the dough right in the middle of the roti maker, place it closer to the hinge of the machine. You can always experiment with the dough placement to see which position works best for you!
Keep the handle pressed down as you count to 30. After the time has passed, release the handle and flip back the hinged top. Cook the roti for 15 seconds, or until bubbles start to form. Let the roti continue to cook on the base. Don’t flip the roti over until you notice bubbles, even if it takes an extra 10 seconds or so. If you do, the roti may not be cooked all the way through.
Close the lid gently on the roti, but don’t secure the clasp. Once the roti starts to puff, very gently set the hinged lid back down on top of it. Don’t press it down hard, this step finalizes the cooking process and gives each side one more blast of heat. Remove the roti from the machine after it puffs and pushes the lid open.
Repeat steps for all 18, this may seem alot but the cooking process takes less than a minute and its super simple when you have made a few.