Making Flatbread On Your Stovetop: A Taste of India in Your Kitchen

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Making Flatbread On Your Stovetop: A Taste of India in Your Kitchen

Flatbreads are among the simplest and most versatile breads you can make at home. Nearly every culture has its own version—from Mexican tortillas to Middle Eastern pita—but in this post, we’re diving into the Indian subcontinent’s four most loved flatbreads: chapati, naan, roti, and paratha.

Whether you’re cooking a curry, soup, or simply want to wrap up some grilled vegetables, these flatbreads make the perfect sidekick—and best of all, you can make them easily right on your stovetop.

 

Making Flatbread On Your Stovetop: A Taste of India in Your Kitchen

4 Iconic Indian Flatbreads You Can Make at Home

1. Chapati (Roti)

Chapati is a soft, wholemeal flatbread cooked daily in Indian households. The terms chapati and roti are often used interchangeably. These unleavened breads are rolled thin and cooked on a dry pan (called a tawa) until they puff and char. Ideal for scooping up dahl, curries or vegetables, chapati is your go-to everyday flatbread.

2. Naan

Naan is a leavened flatbread made with flour, yogurt, and yeast, giving it a soft and fluffy texture. Traditionally baked in a tandoor oven, you can easily replicate the effect using a hot pan on your stovetop. Watch for those signature charred, pillowy bubbles as the dough hits the pan.

3. Roti

While often grouped with chapati, roti tends to be slightly larger and thinner. It's also unleavened and made with whole wheat flour, and best cooked on a wide, flat griddle like a crepe pan. Roti pairs beautifully with spicy, saucy dishes and is a great wrap for grilled meats and veggies.

4. Paratha

Parathas are flaky, pan-fried flatbreads made by folding and layering the dough with oil or ghee. The more folds you make, the flakier the result. Cooked in a small amount of oil, parathas are indulgent and often served with stuffed fillings, yogurt or pickles.


How to Make Flatbreads on the Stove: Step-by-Step Guide

1. Making the Dough

If you’re using a stand mixer with a dough hook, make sure the machine is clean, assembled correctly, and placed on a stable surface. For those kneading by hand, good technique is essential. Look for video tutorials online to learn the right folding and pushing motions, as well as which part of your hands to use.

The goal during kneading is to fully incorporate the flour with the liquid until there are no dry patches, lumps, or crusty bits. The dough should feel silky, soft, and elastic. This process usually takes around 5 to 10 minutes, depending on the flour and hydration. A well-kneaded dough will begin to pull away cleanly from your hands and the bench, without sticking.

Dust the surface lightly with flour as needed to prevent the dough from sticking—but use flour sparingly, as too much can dry out the dough.

Whether you’re making a simple roti or pillowy naan, it all starts with good dough.

  • Clear your space. If kneading by hand, make sure your bench is clean and spacious.

  • Combine ingredients thoroughly. Mix flour, water (and yeast if needed), salt, and optional oil or yogurt until there are no lumps or dry patches.

  • Knead until smooth and elastic. This takes about 5–10 minutes by hand or in a stand mixer. The dough should feel silky, not sticky.

  • Rest the dough.

    • Unleavened breads (like chapati or roti) need at least 30 minutes of rest—covered with a damp cloth or clingfilm.

    • Leavened breads (like naan) need to rest in a warm place for 1–2 hours until doubled in size. Avoid sealing them tightly as the dough needs room to expand.

  • Divide evenly. Use a dough scraper or knife to portion dough into equal balls. This ensures uniform cooking and shape.

2. Rolling Out Your Flatbreads

  • Lightly flour your bench and rolling pin to prevent sticking.

  • Roll each dough ball into a thin, round disc—not too thick unless making naan or layered parathas.

3. Cooking Your Flatbread on the Stovetop

  • Preheat your pan. Use a cast-iron skillet or non-stick frypan on medium-high heat.

  • Grease lightly. For chapati and roti, use no or very minimal oil. For parathas, use a little more oil or ghee to achieve that golden crispness.

  • Cook and flip.

    • Watch for large bubbles to form—that’s your cue to flip.

    • Press gently with a spatula or tongs to help puff the bread.

    • Cook for 30 seconds to 1 minute per side, adjusting heat as needed.

  • Keep warm. Stack finished flatbreads on a plate and cover with a clean tea towel to retain heat and softness.


Why Make Flatbreads at Home?

  • Cost-effective: Uses basic pantry ingredients.

  • Quick and easy: Takes less than 1 hour from start to finish.

  • Customisable: Add herbs, spices, seeds or fillings to suit your tastes.

  • Pairs with everything: From butter chicken to lentil soup, flatbreads are the ultimate side.


Learn More with Otao Kitchen

Ready to take your bread skills further? Join our Indian Cooking Master Class at Otao Kitchen in Melbourne. You’ll get hands-on guidance to make authentic flatbreads, spice blends, and home-style curries in a fun, social setting.

👉 Explore Our Indian Cooking Classes
👉 Gift a Flatbread Lover One of Our Cooking Hampers

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