Roti Flatbreads

Roti flatbreads are one of those quietly essential foods that turn a good curry into a truly satisfying meal, offering comfort, texture and a practical way to enjoy every bite. As an amateur home cook, I find roti to be a perfect example of how simple food can be deeply rewarding. They are not flashy or complicated, yet they play a crucial role in Indian cooking, acting as both a side dish and an eating tool. A good roti invites you to slow down, tear off a piece, and scoop up every last bit of sauce from your plate.

Roti flatbreads are traditionally made from wholemeal flour, often labelled as atta, mixed with water and a pinch of salt. That’s it. No yeast, no rising time, and no long ingredient list. This simplicity is part of their charm. When cooked properly, roti are soft, slightly chewy, and lightly speckled with golden brown spots from the hot pan. They should bend easily without cracking, making them perfect for dunking into rich curries or wrapping around dry spiced fillings.

What I love most about roti is how honest they are. There’s nowhere to hide with a flatbread this simple, so technique matters more than fancy ingredients. Rolling the dough evenly, heating the pan properly, and cooking each side just long enough are the small details that make all the difference. When everything goes right, the roti puffs up slightly as it cooks, creating little pockets of steam inside. That gentle puff is a small moment of kitchen satisfaction that never gets old.

Roti are a daily staple in many Indian households, especially in the north of the country. Unlike naan, which is often reserved for restaurants or special occasions, roti are everyday bread. They are lighter, less indulgent, and well suited to regular meals. From a home cook’s point of view, this makes them ideal. They don’t weigh the meal down and allow the main dishes to shine, while still adding substance and texture to the plate.

Another reason roti deserve more attention is their versatility. While they are most commonly served plain, they can easily be adapted. A brush of melted butter or ghee adds richness, while a scattering of chopped herbs such as coriander can bring freshness. Some cooks add a little oil to the dough for extra softness, while others keep them completely traditional. Whichever approach you take, roti remain wonderfully adaptable and forgiving.

Roti also encourage a more hands-on way of eating. There is something very communal about sharing a meal where everyone reaches for the same stack of flatbreads. Tearing, dipping, and scooping feels informal and relaxed, turning dinner into an experience rather than just a plate of food. For family meals or casual gatherings, roti help create that welcoming, unpretentious atmosphere.

In my kitchen, roti are often made at the last minute, cooked quickly while the curry finishes simmering. They don’t need to be perfectly round or identical in size. In fact, their slightly rustic appearance is part of their appeal. Served warm, they soften beautifully and soak up flavours without falling apart, making them a reliable partner to all sorts of dishes.

If you are exploring Indian cooking at home, mastering roti flatbreads is a rewarding step. They teach you about heat control, dough handling, and timing, all while producing something genuinely useful and delicious. Once you get into the rhythm, they become second nature, and it’s hard to imagine serving a curry without them.

Dishes that pair beautifully with Roti Flatbreads:

• Chicken tikka masala
• Lamb rogan josh
• Chickpea and spinach curry
• Dal tadka or dal makhani
• Saag aloo
• Butter chicken
• Vegetable korma
• Dry spiced okra (bhindi)
• Paneer jalfrezi
• Lentil and vegetable stew

Roti flatbreads may be simple, but they are deeply satisfying. They bring warmth, balance, and a sense of tradition to the table, proving that sometimes the most modest dishes are the ones we return to again and again.

Roti Flatbreads

Roti flatbreads are a simple and traditional Indian bread made without yeast, perfect for scooping up curries, dals, and dry spiced dishes. Soft, flexible, and lightly toasted, they are an everyday staple that brings warmth and balance to any meal.

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Course: Bread, Side Dish

Cuisine: Indian

Keyword: Roti Flatbreads

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 Rotis

Calories: 106kcal

Equipment

• Mixing Bowl
• Rolling Pin
• Heavy frying pan

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Ingredients

 

MetricImperial

• ▢ 250 g wholemeal flour atta flour if available
• ▢ ½ tsp salt
• ▢ 160 ml warm water
• ▢ 1 tsp vegetable oil
• ▢ flour Extra for dusting

Instructions

• Place the wholemeal flour and salt into a mixing bowl and stir to combine. Gradually add the warm water, mixing with your fingers or a wooden spoon until a soft dough forms. Add the oil if using.
  250 g wholemeal flour, ½ tsp salt, 160 ml warm water, 1 tsp vegetable oil
• The dough should be pliable but not sticky.
• Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If the dough feels too dry, add a splash of water; if too sticky, dust lightly with flour.
  flour
• Place the dough back into the bowl, cover with a damp cloth or cling film, and allow it to rest for at least 20 minutes. This step relaxes the gluten and makes the rotis easier to roll.
• After resting, divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then flatten slightly with your hand. Keep the pieces covered with a cloth to prevent drying out.
• On a lightly floured surface, roll each piece into a thin circle approximately 18–20 cm in diameter. Aim for even thickness to ensure proper cooking.
• Place a heavy frying pan or tawa over medium-high heat and allow it to get hot. Do not add oil to the pan.
• Place one rolled roti into the hot pan. Cook for 30–40 seconds until bubbles appear and the underside has light brown spots. Flip and cook the second side for another 30–40 seconds. Gently press with a cloth or spatula to encourage puffing.
• Remove the cooked roti from the pan and wrap it in a clean tea towel to keep warm. Repeat with the remaining dough, stacking the rotis as they cook.

Notes

Serving Suggestions:

Serve roti flatbreads warm alongside curries, lentil dishes, vegetable sides, or grilled meats. They can also be brushed lightly with melted butter or ghee before serving for extra richness.

Storage:

Rotis are best eaten fresh but can be stored wrapped in foil or an airtight container for up to 24 hours. Reheat gently in a dry pan or microwave wrapped in a damp cloth.

Tips:

A properly hot pan is key to good puffing.

Do not overcook, or the rotis will become dry.

If making ahead, keep rotis wrapped tightly to retain softness.

Nutrition

Calories: 106kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 113mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg