Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Makes: 12 chapatis
Spice level: 3 chilies


2 cups Laxmi Chappati Flour
Big pinch fine sea salt
1 cup water
1/4 cup Laxmi Ghee


1. Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together.

2. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.

3. Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.

4. When you’re ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.

5. Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces.

6. Return to the bowl and cover with a damp towel to prevent them from drying out.

7. To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm.

8. Dunk this puck in the bowl of flour, and then roll until it’s a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon.

9. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it’s sticky.

10. Start rolling, turning the triangle a quarter turn after each roll, until it’s about 6-inches wide, with an even thickness. After some practice you’ll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.

11. Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it’s ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.

12. When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it’s puffed up a little more, flip.

13. Press down on the edges of the chapati with your spatula or (if you’re brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn’t escape.

14. Allowing the air to stay inside the whole chapati makes it flaky and light. But don’t fret if your first few don’t puff up; it takes practice! It will still taste delicious.

15. Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.

Shop The Ingredients

  • Laxmi Sharbati Chappati Flour
    Laxmi Sharbati Chappati Flour
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

Jowar Roti

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes: 6 Small to Medium Rotis
Spice level: 0 chilies


1 cup Laxmi Jowar Flour
¾ cup hot water
1 teaspoon salt
Laxmi Ghee for serving


1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour. then add about 1/2 cup hot water.

2. With a spoon, mix the water with the jowar flour. Add remaining ¼ cup water more and again mix. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slightly coarse, hence add accordingly.

3. When the heat is enough to handle, then knead the dough with your hands. knead very well. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.

4. Now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. add some more flour on top. With your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin.

5.  Now with a spatula gently lift up the roti. Then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with your fingers. Let the base cook ¼th and then flip the roti. Allow this watered side to cook till you see light brown spots.

6. With a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.

7. Invert and cook the other side of the roti on the flame. When you see some black spots and the roti cooked well, remove and place in a roti basket.

8. Serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee or white butter on the jowar rotis.

Shop The Ingredients

  • Laxmi Multigrain Chappati Flour

Pasta Dough

Preparation Time: 20 Minutes
Cooking Time: 65 Minutes
Makes: 8 servings
Spice level: 0 chilies


2 Cups Laxmi All-purpose Flour
2 Cups Laxmi Sooji Flour
1 Pinch Salt
6 Large Eggs
2 tbsp Olive Oil


1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.

2. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil.

3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple.

4. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

5. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.

6. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.

7. Drain immediately and toss with your favorite sauce.

Shop The Ingredients

  • Laxmi All Purpose Flour
  • Laxmi Freshly Milled Sooji Flour (Semolina Flour)