How to make rotis – recipe | Felicity Cloake's Masterclass

<p>Also known in other forms, such as chapatis and <em>phulkas</em>, this classic Indian dough is a deliciously marvellous recipe to have in your repertoire</p><p>These staple north Indian flatbreads come in a variety of forms – thinner, softer versions cooked on a flat <em><a href="https://www.souschef.co.uk/products/tawa-pan">tawa</a></em> are also known as chapatis, while <em>phulkas</em> employ the same dough, but are held over a flame until they puff like a balloon. Either way, they’re great for scooping up meat and vegetables, or for mopping up sauce. Years of practice makes perfect, but this recipe is a good place to start.</p><p>Prep <strong>25 min</strong><br>
Rest <strong>30 min</strong><br>
Cook <strong>15 min</strong><br>
Makes <strong>8</strong></p> <a href="https://www.theguardian.com/food/2025/nov/02/how-to-make-rotis-recipe-felicity-cloake">Continue reading...</a>