Crispy Roti Recipe – Atta, Maida & Sooji Flatbread

Last Updated on 2 months by Neha Deshmukh

Crispy Roti Recipe – Atta, Maida & Sooji Flatbread

Introduction

Oh, crispy roti! There’s just something so satisfying about that perfect crunch with every bite. I remember the first time I tried making these – it took a few attempts to get them just right, but the reward is totally worth it. This isn’t your everyday chapati; the mix of flours gives it a unique texture and a delightful crispness that’s seriously addictive. Get ready to elevate your roti game!

Why You’ll Love This Recipe

This recipe isn’t just about making roti; it’s about experiencing a little bit of Indian culinary magic. It’s a fantastic way to impress your family and friends, and honestly, it’s just plain fun to make. Plus, the combination of atta, maida, and sooji creates a flavor and texture you won’t find in a standard roti.

Ingredients

Here’s what you’ll need to create these crispy delights:

• 0.5 cup Chapati Flour (Atta) – about 100g
• 0.5 cup All-Purpose Flour (Maida) – about 60g
• 1 tablespoon Semolina (Suji/Sooji) – about 15g
• 0.5 teaspoon Salt
• 1 tablespoon Ghee – about 15ml
• 5 tablespoons Warm Water – about 75ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chapati Flour (Atta) – The Foundation

Atta is the whole wheat flour traditionally used for making chapatis and rotis. It gives the roti a lovely, slightly nutty flavor and a good base structure. You can find it at most Indian grocery stores, or online.

All-Purpose Flour (Maida) – For Texture & Crispness

Maida, or all-purpose flour, is the secret to that extra crispness. It creates a lighter, more delicate texture when combined with the atta. Don’t skip it!

Semolina (Suji/Sooji) – Adding a Unique Bite

Semolina adds a subtle grainy texture and a lovely bite to the roti. It also contributes to the overall crispiness. If you’re not a fan of semolina, you can reduce the amount slightly, but it really does add something special.

Ghee – The Traditional Fat

Ghee is clarified butter, and it’s essential for that authentic flavor and flaky texture. It also helps with the crisping process. You can substitute with oil, but the flavor won’t be quite the same (more on that later!).

Regional Variations in Flour Combinations

Interestingly, flour combinations for roti vary quite a bit across India! Some regions use a higher proportion of maida for extra softness, while others might add a touch of besan (gram flour) for a different flavor profile. Feel free to experiment once you’re comfortable with the base recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the chapati flour, all-purpose flour, semolina, and salt. Give it a good mix to ensure everything is evenly distributed.
2. Add the ghee to the flour mixture. Now, this is the fun part – use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. This step is crucial for a flaky texture!
3. Gradually add the warm water, a tablespoon at a time, while kneading the dough. Knead for about 4-5 minutes until you have a smooth, pliable dough. Don’t add too much water at once – you can always add more if needed.
4. Once the dough comes together, coat it lightly with ghee or oil. This prevents it from drying out. Cover the bowl with a damp cloth or plastic wrap and let it rest for at least 15 minutes.
5. After resting, knead the dough again for a minute or two. Divide it into 3-4 equal portions.
6. On a lightly floured surface (use all-purpose flour for dusting), roll each portion into an ultra-thin disc. The thinner, the crispier! This takes practice, so don’t worry if your first few aren’t perfect.
7. Preheat an inverted kadhai (wok) or a tawa (flat griddle) on medium-high heat. Lightly oil the surface.
8. Carefully place the rolled dough onto the hot pan. Let it cook for a few seconds until you see bubbles start to appear.
9. Flip the roti and cook the other side. Now, here’s the trick: use a clean, dry cloth to gently press down on the roti as it cooks. This helps it puff up and become crispy.
10. Continue cooking until both sides are golden brown and crispy, with a few brown spots.
11. Remove the roti from the pan and drape it over an inverted bowl to cool. This helps it retain its shape and crispness.
12. Brush the cooked roti with a little ghee and sprinkle with chaat masala, red chili powder, and chopped cilantro.

Expert Tips

Let’s make sure your roti turns out amazing.

Achieving the Perfect Thinness

Rolling the roti super thin is key. Practice makes perfect! Start from the center and roll outwards, rotating the roti as you go.

Mastering the Kadhai/Tawa Technique

A well-heated kadhai or tawa is essential. It should be hot enough to cook the roti quickly but not so hot that it burns.

Recognizing the Right Heat Level

A good test is to sprinkle a few drops of water on the pan. If they sizzle and evaporate immediately, it’s ready.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time.

Variations

Want to get creative? Here are a few ideas:

Vegan Crispy Roti

Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavor will be slightly different, but still delicious!

Gluten-Free Crispy Roti (Alternative Flours)

For a gluten-free version, try using a blend of gluten-free flours like rice flour, sorghum flour, and tapioca starch. You may need to adjust the amount of water.

Spice Level Adjustments

Adjust the amount of red chili powder to your liking. You can also add other spices like cumin powder or coriander powder.

Festival Adaptations (Holi, Diwali Snacks)

These crispy rotis are perfect for serving as snacks during festivals like Holi and Diwali. You can even cut them into different shapes using cookie cutters!

Serving Suggestions

Serve these crispy rotis immediately while they’re still warm and crispy. They’re delicious on their own, or with a side of your favorite Indian curry, chutney, or yogurt.

Storage Instructions

Crispy roti is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them briefly in a dry pan to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What is the difference between chapati flour and all-purpose flour, and why use both?

Chapati flour (atta) is a whole wheat flour, while all-purpose flour (maida) is a refined flour. Using both gives you the best of both worlds – the nutty flavor and texture of atta, and the crispness of maida.

Can I use oil instead of ghee in this recipe? What will be the difference?

Yes, you can use oil, but ghee imparts a unique flavor and aroma that oil can’t replicate. The roti will still be crispy, but it won’t have that authentic taste.

How do I know when the kadhai/tawa is hot enough?

Sprinkle a few drops of water on the pan. If they sizzle and evaporate immediately, it’s ready.

My roti is sticking to the kadhai/tawa – what am I doing wrong?

The pan might not be hot enough, or you might not have oiled it sufficiently. Make sure the pan is well-heated and lightly oiled before placing the roti on it.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can make the dough ahead of time. Coat it with ghee or oil, cover it tightly with plastic wrap, and store it in the refrigerator for up to 2 days.

What is the best way to keep the cooked roti crispy?

Serve the roti immediately after cooking. If you need to store them, cool them completely and store them in an airtight container. Reheat briefly in a dry pan to restore some of the crispness.