Rotalis or Chappatis – Indian Flat Bread

Prep Time 1 hr 30 mins
Cook Time 2 mins
Total Time 2 hrs
Course Breakfast, Side Dish
Servings 10


  • 2 cups whole wheat flour
  • *2 teaspoons cold pressed oil
  • 3/4 cup lukewarm water or as needed
  • 3/4 cup whole wheat flour in seperate bowel


  • In a deep bowl mix flour and oil with your hands, then add water and prepare dough that is elastic but not sticky.
  • Cover and let sit for one hour.
  • Add 1 additional teaspoon of oil and mix it in so that it thoroughly penetrates the dough.
  • Prepare approximately 10 small balls from the dough. Squeeze and knead between your palms. Cover balls with dry flour, and roll with a rolling pin on a wooden board to about 3 to 4 inch circles. Sprinkle with dry flour again, and then roll each Rotali to its full size of about 6 inches in diameter.
  • Transfer each Rotali to a hot iron pan over medium heat. Turn it over after 1/2 minute or when you see small bubbles. Let it cook for another 1/2 minute. Then transfer it to direct flame of stove for a few seconds until it puffs like a balloon. Put aside and eat warm.


Optional additions:
*For Vata use cold pressed sesame oil or Ghee
*For Pitta use cold pressed sunflower oil or Ghee
*For Kapha use cold pressed sunflower oil or cold pressed corn oil
One teaspoon to one tablespoon each of cumin seeds and caraway seeds (or other spices) can also be pressed into the dough for a more pungent flavor which stimulates digestion
A good yeast-free alternative to regular bread


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