Roti with Stand Mixer
Soft, perfectly pliable whole wheat roti dough made hands-free in a stand mixer in under 5 minutes. Works for roti, chapati, phulka, and rotli.
Equipment
- Stand mixer with dough hook attachment
- Digital kitchen scale
- Flat tawa or cast iron griddle
Ingredients
- 300g (about 2 cups) whole wheat atta
- 3/4 cup hot water 180ml; plus 1–3 tablespoons more as needed
- 1/4 teaspoon salt
- 1 teaspoon neutral oil or ghee optional
Instructions
Make the dough
- Measure 300g whole wheat atta into the stand mixer bowl. Add salt and oil (if using). Attach the dough hook.
- With the mixer running on Speed 2, pour in hot water in a slow, steady stream over 20–30 seconds. Do not add all at once.
- Knead on Speed 2 for 3–5 minutes until the dough pulls away from the bowl sides and forms a smooth ball. It should wrap around the hook in a slow, circular motion.
- Test the dough: press your thumb in — it should leave a clean indent that springs back slowly. Stretch a small piece — it should hold for 2–3 inches without tearing.
- Transfer to a lightly oiled bowl, cover with a damp cloth, and rest for 20–30 minutes.
Roll and cook
- Divide rested dough into 10–12 equal balls (about 35–40g each).
- Coat each ball lightly in dry atta. Keep unused balls covered.
- Roll each ball into a circle about 6–7 inches across and 1–2mm thick. Aim for even thickness throughout.
- Heat tawa over medium-high heat until a drop of water evaporates in under 2 seconds.
- Place roti on tawa. After 30 seconds, bubbles will form. Flip.
- After another 30 seconds, move to an open flame (gas) or press gently with a folded cloth on all sides. The roti will balloon up.
- Remove and brush with ghee if desired. Stack in a covered container to keep soft.
Notes
Speed 2 only — Speed 4 or above can over-knead roti dough in under 3 minutes.
Boiling hot water gives noticeably softer, more pliable dough than room temperature water.
Do not knead more than 5 minutes. Set a timer and check at the 3-minute mark.
If dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
Resting is not optional — skip it and the dough will spring back when rolling and the roti won't puff.
Store uncooked dough in an airtight container in the fridge for up to 2 days, or freeze in portions for up to 4 weeks.
Store cooked rotis in an airtight container in the fridge for up to 2 days. Reheat on a hot tawa for 20 seconds per side.
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