II Moti Roti  II


  • 2cups Maida
  • 1tsp Sugar
  • 1/4th tsp. baking soda
  • 1tsp Salt
  • 1/4th cup curd (dahi)
  • 3tbsp oil
  • 6-8tbsp warm water or as needed
  • Butter / ghee for serving


  • Blend the flour, sugar, soda and salt in bowl. Combine curd with the oil and 6 tbsp of warm water and pour it over the flour in a thin stream, then mix into a kneadable dough (the amount of water vary depending on the flour.) Knead into a pliable dough using water if necessary.
  • Roll the dough into a ball.
  • Now pour a little oil into a plastic bag and rub the sides together.
  • Place the dough in a bag, push out all of the air, and close it.
  • Set the flour for 8-12 hours it will slightly sour and expand in volume.
  • Now knead the flour briefly and divide into equal portions.
  • Make small balls and roll like any other chapati using dry maida flour.
  • Pre-heat the griddle and place the chapati on it. Cook on the first side.
  • When the top of chapati lightens in color, small bubbles begin to form, and bottom has small brownish spots, turn the roti over and cook on the other side.
  • Cook like any other chapati.
  • Butter the chapatis and serve hot.