Homemade Roti Recipe
Perfectly puffed, tender yet chewy flatbread with a golden-brown exterior that serves as the quintessential accompaniment to countless South Asian dishes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g whole wheat flour (atta flour)</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">15g ghee or oil (plus extra for brushing)</li><li class="ingredients-single-item">150-175ml warm water</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Tawa or cast-iron skillet</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Cotton kitchen towel</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and add the ghee or oil. Using your fingertips, work the fat into the flour until it resembles breadcrumbs. This coating of fat on the flour particles helps create a softer texture in the final roti.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add warm water (not hot) to the flour mixture, starting with 150ml and adding more as needed. Mix with your hands, gathering the dough together. The warm water helps activate the gluten development more quickly than cold water would.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a clean surface and knead for 8-10 minutes until smooth and pliable. You're looking for a moderately soft dough that springs back when lightly pressed - not too sticky and not too firm. This extended kneading develops the gluten network that will help your roti puff up beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the dough with a damp cloth or in an airtight container and let it rest for at least a minimum of 15 minutes, though 30 minutes is ideal. This resting period allows the gluten to relax, making the dough easier to roll and resulting in softer rotis.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, divide the dough into 8 equal portions (about 50-55g each). Roll each portion between your palms to form smooth balls. Cover the balls with a damp cloth to prevent them from drying out as you work.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one dough ball and flatten it slightly with your palm. Dip it lightly in flour and roll it out on a lightly floured surface to a circle about 15-18cm in diameter (approximately 2-3mm thick). Aim for an even thickness throughout - this is crucial for proper puffing. If the dough sticks, dust with minimal additional flour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a tawa or cast-iron skillet over medium-high heat until hot. To test if it's ready, sprinkle a few drops of water on the surface - they should sizzle immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Shake off any excess flour from the rolled roti and place it on the hot tawa. Cook for about 30-40 seconds until small bubbles start forming on the surface and the underside shows some light brown spots when you lift an edge to check.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Flip the roti and cook the second side for another 30 seconds until light brown spots appear. At this point, if you're using a gas stove, you can pick up the roti with tongs and place it directly over the open flame for a few seconds until it puffs up. If using an electric stove, firmly press the edges of the roti with a clean cloth or spatula, rotating quickly to help it puff up on the hot tawa.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the roti from heat and immediately brush with a little ghee if desired. Place in a covered container lined with a cloth to keep warm and soft while you prepare the remaining rotis. The steam created inside the container will help keep your rotis perfectly soft.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve your freshly made rotis warm alongside your favorite curry, dal, or vegetable dish. For the best experience, tear off pieces with your fingers rather than cutting with utensils, using the bread to scoop up delicious sauces and dishes!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why isn't my flatbread puffing up properly?
Failed puffing is usually caused by inconsistent thickness when rolling, insufficient kneading, or improper heat. Ensure you knead the dough for 8-10 minutes, roll to even thickness, and cook on a properly hot surface. Also, resting the dough is crucial as it allows the gluten to relax.
What's the difference between roti, chapati and naan?
Roti and chapati are essentially the same unleavened flatbread made from whole wheat flour. Naan is distinctly different as it's a leavened bread made with refined flour, yoghurt, and sometimes eggs, requiring an oven or tandoor for cooking rather than a flat pan or tawa.
Can I make these flatbreads ahead of time and reheat them?
Yes, you can prepare rotis in advance. Once cooled, store them in an airtight container lined with paper towels for up to 2 days at room temperature or freeze for up to a month. To reheat, lightly sprinkle with water and warm on a skillet or in the microwave under a damp paper towel.
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