Delicious Recipe
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This classic Indian Roti recipe creates soft, buttery flatbreads perfect for pairing with curries and other dishes. Made with simple ingredients like bread flour, salt, and butter, these rotis are rolled thin and cooked on a hot skillet with butter, then steamed to achieve a tender, pliable texture. Ideal for soaking up sauces, this authentic homemade roti is easy to prepare with step-by-step instructions to ensure delicious results every time.
Ingredients
Instructions
In a large bowl or stand mixer, whisk together the bread flour and salt with a fork. Add the melted butter and mix until the flour becomes crumbly. Gradually add warm water and mix until the dough starts to come together. Knead with a dough hook or by hand on a floured surface until smooth and elastic, about 8 minutes.
Shape the dough into a ball, cover it with a tea towel, and let it rest for 20 to 45 minutes. Resting softens the dough and makes it easier to roll.
Dust your work surface lightly with flour. Divide the dough into six equal portions and shape each into a smooth ball. Flatten one ball into a disk with your fingers, then roll it out with a rolling pin to a thin circle about 8-9 inches in diameter.
Heat a cast iron skillet, griddle, or heavy frying pan over medium to medium-high heat until very hot, about a couple of minutes.
Add about a teaspoon of butter to coat the pan. Place the rolled dough on the skillet and cook for 6-7 seconds. Flip it over and add more butter if needed. Cook for 30 to 50 seconds until light brown spots appear and some bubbles form. Flip again for another 20-30 seconds until cooked through with golden spots, adding butter if necessary.
Place a paper towel inside a large ziplock bag. Add the cooked roti on top of the paper towel, then cover with another paper towel. Seal the bag to trap steam and soften the roti. Continue adding cooked roti to the bag in layers with paper towels until all are done.
Serve hot with curry and rice. Store leftovers in a ziplock bag lined with paper towels. To freeze, layer rotis between parchment sheets and seal in a bag. Reheat gently in the microwave or re-grill from frozen.
