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.

Prep Time 10

Cook Time 15

Resting 20

Total Time 45

Servings Rotis

Ingredients

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.

Equipment

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