Description
This soft and flexible roti recipe doubles perfectly as a wrap for sandwiches, curries, or grilled fillings. Made with just a few pantry ingredients, these homemade flatbreads are quick to prepare and cook in minutes on a stovetop. They’re pliable enough to roll without tearing and ideal for meal prep or fresh use.
Ingredients
Scale
Ingredients
- 2 cups whole wheat flour (plus more for dusting)
- 1/2 teaspoon salt
- 3/4 cup warm water (adjust as needed)
- 1 tablespoon oil or melted ghee (optional)
- Additional ghee or butter for brushing (optional)
Instructions
- Make the dough: In a large mixing bowl, combine the flour and salt. Slowly add warm water a little at a time, mixing with your hand or a spoon until a rough dough forms. Add the oil or ghee if using, and knead for 8–10 minutes until the dough is smooth and elastic.
- Rest the dough: Cover the dough with a damp cloth and let it rest for 20–30 minutes to allow the gluten to relax and make the dough easier to roll out.
- Divide and roll: Divide the dough into 8 equal portions and roll each into a ball. Lightly flour your work surface and roll each ball into a thin, round circle about 6–8 inches in diameter.
- Cook the roti: Heat a skillet or tawa over medium-high heat. Place one roti on the hot pan and cook for 30–45 seconds until bubbles form, then flip and cook the other side until golden spots appear. Flip once more and press gently with a spatula to help it puff up.
- Keep warm and serve: Remove the roti from the pan and keep warm wrapped in a clean towel. Brush with melted ghee if desired. Repeat with the remaining dough balls.
Notes
- For extra softness, rest the dough longer or cover the cooked rotis with a towel to trap steam.
- Store cooked rotis in an airtight container at room temperature for up to a day or refrigerate for up to 3 days.
- Reheat rotis on a hot skillet before serving to restore softness and pliability.
