How To Make Soft Rotis and Chapatis in a Stand Mixer

One of my cooking goals for the past few years has been to learn how to make soft, delicious rotis.  My biggest challenge (besides being able to roll a round roti) has been to make rotis soft.  A lot of experimenting and research has led me to my secret for making soft rotis....Boiling hot water!  Knead your dough in a mixer using boiling hot water.  Once I started doing this, my rotis have been coming out so soft and absolutely delicious!

Another difficulty I would encounter would be my rotis wouldn't puff up when cooking.  My method of cooking was to press down on the roti with a cloth to make it puff up but it never really worked for me.  I've seen many people cook the roti on a tawa and then transfer to an open flame on their gas stove and the roti would immediately puff up.  I have a glass cooktop so I didn't understand how I could get the same effect.  Awhile ago I saw my good friend Henna from Chai & Churros making rotis on her Instagram stories.  She had a small cooling rack over a burner.  She cooked her roti on the tawa and transferred to the cooling rack to puff up!  Ever since I've been using her trick and my rotis have been puffing up!

My setup: tawa on the front, rack in the back

I know making rotis are home is definitely more work than purchasing from outside, but the result is definitely worth it!

How to Make Soft Rotis and Chapatis in a Stand Mixer
Makes 12 rotis

Ingredients:
3 cups atta, plus extra for rolling the rotis 
1 1/2 tsp salt,
1/4 cup oil,
1 1/2 cups boiling water
ghee

Put a kettle of water on the stove and bring to a boil.

In your mixer fitted with the dough hook, add the atta and salt.  Mix together.

With the mixer running on low, add the oil.  Gradually add the boiling water.  Increase speed slightly and allow to knead until the dough has formed, is not sticking to the side and when you press your finger into it, it leaves an indent.

Lightly coat a bowl with oil.  Transfer dough to the bowl and cover.  Let rest for at least 30 minutes.

When ready to make the roti, divide dough into 12 equal portions.  Form each into a ball, coat with atta and form a small disc.  Keep aside.

Heat tawa on medium high heat.  If you have an electric or glass cooktop, on another burner, place a small cooling rack and put heat to high (if you have a gas stove, you can skip this as you can place the roti directly on the flame.)

Take one disc and roll into a round on a lightly floured board.  Place on skillet.  When you see it is lightly cooked, flip over.  Once this side is lightly cooked, transfer to the burner with the cooling rack and allow to puff up, flip and cook the other side.  (If you have a gas burner, you would do this on a direct flame.  Please note that I have never done this on a gas stove, so I am not sure of what temperature the flame should be at).  Once cooked, brush the top with ghee and cover in cloth.  Repeat with remaining discs.