Chapatti Dough in Bulk

If you are one of those busy people who just can’t find the time to make homemade chapatti or paratha, try making the dough (atta) in bulk. With the help of your food processor and freezer, you will be enjoying hot, fresh chapati in no time.

For the detailed recipe for Chapatti/Paratha dough, click HERE.

0 thoughts on “Chapatti Dough in Bulk

  1. Hi Hetal,

    Please let me know if i can knead atta approx 300g in a FP witha bowl capcity of 2L or If i need to fet one with smaller bowl than 2L

  2. Hi Anuja/Hetal,

    Can you please tell which is food processor you guys use to knead the dough and chop/grate vegetables.

    Thanks for posting al the great videos and tips..

  3. Hi,

    I am looking to buy the Black & Decker food Processor mainly for the chapati dough. There are so many models that I am absolutely confused as to which one to buy. I would really appreciate any assiatnce with choosing the right model. Thanks in advance.

  4. I love this site guys!
    amazing tips and recipes…
    Excellent job Hetal and Anuja!
    I never tried doing atta is bulk but old grandmas tip for avoiding atta from turning black is by just taking 1/2 to 1 tsp oil in your palm and spread all over the dough and refrigerate it..

  5. Hi,

    I am using Aashirwaad Multigrain flour. and i wanted to know what i should do to make frozen chapatis. I want to keep them to freeze for around 3 months. I have tried once with the dough kneaded with milk and half cooked the chapatis, then froze them air tightly. but when i cooked them again to eat, it didnt come put soft. it became hard like Bhakhris.

    Please suggest me something.
    Waiting eagerly.
    Thanks in advance

    1. Hi Apeksha,

      Frozen chapatis will never taste as good as fresh — no matter what you do. A really good method to try that yields decent results is to roll the chapatis and layer them between wax or parchment paper. Put the stack in a freezer type zipper bag and freeze them. You will still have to cook them but the texture will be much better than freezing half cooked or fully cooked chapatis.

  6. Hi Anuja&Hetal,
    I’m fond of ur recipes and tried almost all veg recipes.As I’m on a vacation to India leaving hubby and kids behind I want to know how I can freeze rolled rotis for them.can you plz help me get those covers which we get with store bought frozen rotis bcos my kids don’t like store bought rotis as its too oily.

    1. Hi Anupama,

      You can freeze cooked rotis by making stacks of about 10 and putting them in a freezer style ziploc bag. The only problem with this is that they sometimes dry out while reheating. You also roll out the rotis and place either wax paper or parchment paper in between the raw rotis and freeze stacks of them in freezer type ziploc bags. The frozen raw roti can be placed directly on a tawa and cooked. Wax or parchment paper is found in the same aisle as foil or plastic wrap.

  7. Hi guys,

    I must say that you are doing a great job, and i am also sure u have heard this before, and chapati dough in bulk is SUCH a life saver, i hated making the dough, and now i dont have to more than 1ce in two weeks. I have been following your site and recipes since a year now…KUDOS to you both !!
    I have a request, Can you please share some low/no carb vegetarian dinner recipes, also if you have already posted than tell me which ones (also if possible-with ways to use to them again and again and again !!..PS: because I am a real lazy cook)..thanks a bunch !

    1. Hi Vinati,

      Its hard to think of specific low/no carb recipes off hand, however, most of our subzi (vegetable) recipes are pretty low carb. The daals do have some carbs but are also good for protein (so a good balance). Try to stay away from the breads as this is where most of the carbs come from.

  8. Hi H & A
    This is a great tip to store bulk of atta dough.Can i also keep the roti(the raw one, rolled atta) and keep it in freezer and thaw the rolled atta before making chappati. Pls reply to me. Because i am in such a condition that can’t stand long for rolling the dough and making roti out of it.

    Thanks
    Ria

    1. Hi Ria,

      Yes, you can roll chapatis and freeze them if you put a layer of wax or parchment paper in between each one and then put the whole stack in a freezer type zipper bag. They may not be exactly like fresh ones, but great when you are pressed for time.

  9. Hi,

    Great website and you both rock. I have two questions.
    1) Where can I get wax paper?
    2) Where can I get silver paper for sweets?

    Thank you so much

    1. Hi SN,

      Wax paper is available right next to the aluminum foil and plastic wrap at the grocery store. Silver for sweets may be available at larger Indian grocery stores, but we get ours from India.

  10. hi hetal & Anuja! I have one question. how many days can I freeze the chapati aata? thanks for shearing a good recipes. bye.

  11. Dearest Anuja and Hetal,
    Thank you for the wonderful site. I enjoy seeing you daily. Can I bother you for a site to buy a steel Chalka and wooden Belan. I live in Arlington TX but could go to Houston. I am looking forward to spring and finding a Curry tree in one of the shops. I have seeds saved but am not very confident. Thank you so much for sharing.
    Sincerely,
    Jackie

    1. Hi Jackie,

      I got my steel chakla from India but you may be able to an Indian store in the DFW area that carries it. I know that the wooden belans are available at stores like Taj Grocers.

  12. Hi Hetal, Anuja,
    This idea is such a life saver.
    To start trying we prepared for 2 weeks, and it worked very well till the ends of 2 weeks. We are going to try this every time.
    Thanks so much!!
    ~Geetanjali

  13. Hetal/Anuja,

    I was so impressed by this idea that I ended up ordering a Farberware Food Processor, but ended up seeing the Q&A here only now. I am still wondering if I ordered the right brand (http://www.walmart.com/ip/Farberware-reg-12-Cup-Food-Processor-w-4-Cup-Nested-Workbowl-Stainless-Steel-Base/16816452). It was difficult to narrow down on one, considering all the features and price! It will be great if you can let me know your feedback on this 🙂

    Keep up the gr8 work!
    I keep coming back to your site because every time I try your recipes for the first time, they turn out so perfect! Can’t thank you enough 🙂

    1. Hi Gayathri,

      There are so many makes and models of food processors out there that it is almost impossible to figure out which one you need. As long as your’s has a metal blade and has a pretty good motor, it will work fine. When it comes to deciding which one to buy, we always say to buy the most powerful motor you can afford.

  14. Is there a way to freeze subjis as well similar to atta…would you please show one of the video to freeze dry or wet subjis…..
    It will be great if I can freeze every thing on sundays and be free for rest of the week…

    1. Hi Shashwati,

      Things like palak paneer, chana masala, rajma and most daals freeze really well. Choose an airtight container for the freezer. Some things like potatoes, cauliflower, okra, etc don’t freeze well because the texture changes when you defrost it.

  15. Hi Hetal and Anuja,

    I use 1 tsp of curd while making dough.. that way i feel roti’s are really soft!! is that fine to add curd? also, do i have to sift the flour for better result? i use aashirwad atta..

    1. Hi Abi,

      We have not tried aashirwad brand atta but there is nothing wrong with adding curd to your dough if you are using it right away. Some people add milk to make the dough soft. We have not tried adding curd and freezing the dough. You may want to try it out on a small batch.

  16. Hi,

    I make some extra dough and just place the unused batch in the refrigerator for the next day. When I try and use it the next day, the dough would be really soft and sticky. As I generally use the dough the very next or a few days later, I don’t see no point in freezing them in the freezer. How do I prevent it from getting sticky?

    Thanks

  17. Hey
    This is a very nice idea. I just had a few questions..how long does the atta stay good in the freezer ?and also does it quickly soften up once you take it out of the freezer?

    Thank you

    1. Hi Nandani,

      The atta will stay fresh in the freezer up to 4 months. It does not soften quickly unless you defrost it in the microwave. If you move it to the fridge the day before, you can leave it on your countertop for an hour or so.

  18. hi i have a question. i made fresh atta last nite, n put it in the fridge. in the morning time, i took it out 2 make my rotis n it was soooooo difficult to roll it out. my parathas came out hard n crispy. so this time, when i woke up in the morning, i took the atta out of the fridge n left it out for an hour or so to let it go soft again. when i made a paratha, it was nice n soft (not hard this time). why does my atta do this? is this normal? i’ve seen others take their atta right out of the fridge n make rotis n their rotis are soft.

    1. Hi Shani,

      It is completely normal for the dough to become hard in the fridge. You can speed up the process of making it come to room temp by using the defrost button on your microwave. Be careful though, it only takes 10 – 20 secs.

  19. Hey Hetal and Anuja
    Some time back I had posted some questions. I kept coming back and checking whether my queries hv been answered. Finally I re-posted them thinking that you probably somehow missed them.

    Pls do respond. If there is a good way to work around making rotis daily and still hav homemade rotis everyday, it wud be great!

    Thnx in advance.

  20. I was wondering if you guys have experimented with rolled out rotis. I would like to roll out my rotis once a week on the weekend to be used for the rest of the week. Should I partly roast them? Or is there some other way I can achieve this ? Since I am looking at just one week I am looking for options that hopefully dont involve freezing.

    Also, I would like to (wet)grind my masalas in advance/bulk and freeze them as I have this huge wet grinder in which its not possible to grind less quantities of masala. Any tips to this end would be great!

    1. Hi Veera,
      Sorry, we did somehow miss your question.

      I have tried rolling out the (uncooked)chapatis and then cooking them a little later. Here is the conclusion, when you roll them out and freeze them (with a plastic sheets/parchment paper/wax paper between them)), they stay and hold better and when you are ready to use, you just pop them straight out of the freezer and cook them on the tawa.

      When you do not freeze them, just refrigerate them, they tend to stick to the paper and to avoid that you have to add a lot more dry flour or oil – so they end up being either too dry or like a paratha.

      I do roll them and freeze them with a wax paper (reuse it a few times) and slide them in a gallon size zip loc. When I am ready to use, just pull 1 or 2 at a time and make them (straight to the tawa).

      The above is for uncooked chapatis, but if you don’t want to use the freezer at all, then you can pre-make your chapati or roti for the whole week and just keep them in the fridge (in a container with a tight fitting lid, or ziploc bag). They will definitely stay fresh and you just have to lightly heat them on a tawa or just flip them a couple of times over an open flame.

      Regarding the wet masala grinding – which masala are you talking about? Onion, tomato, ginger & garlic?
      We do have a video on how to make Masala in Bulk:

      https://34.233.61.50/odds-ends/how-to-make-masala-in-bulk.html

      Hope that helps 🙂

      1. This will definitely help! Thanks so much, Anuja.

        BTW, yours is the only website i turn to now for new recipes. They always turn out very good. Love the fact that you find shortcuts and make our life so much easier.

        Thanks again guys.

  21. Is there any way to store cooked chappatis in a similar way while still retaining the freshness. I mean freeze the cooked ones so that i can just preheat and eat it right away when i am too busy to cook.

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