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a close up shot of red colored 6 quart KitchenAid Professional stand mixer

How to Make Chapati / Roti Dough in KitchenAid

a step by step guide on kneading roti / chapati atta in kitchenaid stand mixer in 5 minutes - handsfree!
Course Kitchen Basics
Cuisine Indian
Cook Time 3 minutes
Total Time 3 minutes
Servings 1 big ball of dough (1x=650 gms)
Calories 1613kcal


  • KitchenAid Stand Mixer



  • In the bowl of the stand mixer, add 3 cups of flour & ¾ teaspoon salt, and start the machine on the STIR setting for 15-20 seconds, just to mix the two together.
  • Then add 1 cup of water and 1 tablespoon oil, start the machine on the lower settings (either 2 or max 4 - I usually keep on 4), and let it run for 30-60 seconds, till the dough just about starts to come together.
  • After which, over the next 1 minute, add in the rest of the water, about 4 tablespoons, but only add in a little at a time, like a spoonful at a time. And towards the end of the minute, when the dough has almost come together, add 1 tablespoon oil.
  • Now let the machine knead the dough well for another minute or so. This will give you soft and pliable roti dough.
  • Note: It's best to let this dough rest covered for at-least 20 minutes, before starting to make balls out of it, and rolling it out to make rotis / chapatis.



NOTE: The video shared above in the post is the first video I made when I had newly gotten my KitchenAid Mixer, and so in that one, I just gave an overview of how to make roti dough in it.
The video shared below, here in the recipe card, is the updated video that I made after having used my KitchenAid on a consistent basis, and so I've now shared my go-to method and exact measurements that I use, in the hope that it'll be more useful.
  1. Some choose to not add salt or oil, and simply knead the dough with flour and water, and it's a preference thing, so go with what you prefer. If you do skip oil, then you may need to add a few spoons more water, so adjust accordingly to get a soft and pliable, yet non-sticky dough.
  2. The lower settings are ideal for dough, so stick to the lowest two settings - 2 or 4. Either is okay. The only difference is that if you run it on 4, the dough will be ready in about 3 minutes, and on 2, it might take about 5 minutes, that's all.
  3. Just before the dough is ready, it might appear a little dry, and in need of water, but hold off a bit, before you add more water, especially over the amount mentioned in the recipe, because the dryness is usually not due to lack of water, it probably just needs to be kneaded for an additional minute or so. If you wait, and the dough still doesn't seem to come together, you can then add water, a spoonful at a time.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.


Calories: 1613kcal | Carbohydrates: 286g | Protein: 39g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1766mg | Potassium: 402mg | Fiber: 10g | Sugar: 1g | Calcium: 66mg | Iron: 17mg