Warm, soft, and irresistibly wholesome, roti is the unsung hero of Indian cuisine. Made with just three simple ingredients, this everyday flatbread is a testament to how humble ingredients can create something truly delicious.
Ingredients:
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1 cup whole wheat flour (atta) + extra for dusting
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½ tsp salt (optional)
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½ cup warm water (adjust as needed)
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1 tsp oil or ghee (optional, for softer rotis)
Instructions:
1. Prepare the Dough:
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In a large mixing bowl, add the flour and salt. Mix well.
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Gradually add warm water (a little at a time) and knead into a firm yet soft dough.
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Add oil/ghee (if using) and knead again for 2-3 minutes until smooth.
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Cover with a damp cloth and let it rest for 15-20 minutes (this makes the rotis softer).
2. Divide & Roll the Roti:
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Divide the dough into 6-8 equal-sized balls.
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Take one ball, flatten it slightly, and dust it with dry flour.
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Using a rolling pin, roll it into a thin, round disc (about 6-7 inches in diameter).
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If the dough sticks, dust with more flour while rolling.
3. Cook the Roti:
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Heat a tawa (flat griddle) or skillet on medium-high heat.
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Once hot, place the rolled roti on it.
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Cook for 30-40 seconds until small bubbles appear.
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Flip and cook the other side for another 30 seconds.
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If desired, use tongs to press lightly and help it puff up.
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For fully puffed rotis, hold them over an open flame for a few seconds (optional).
4. Serve:
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Brush with ghee or butter (optional) and serve hot.
Tips for Perfect Roti:
- Use fresh whole wheat flour for the best results.
- Knead the dough well—it should be soft but not sticky.
- Roll evenly to avoid thick or thin spots.
- Adjust heat to prevent burning—medium-high works best.
Related: Sangak Bread
Roti Recipe (Indian Flatbread)
Ingredients
Method
- In a large mixing bowl, add the flour and salt. Mix well.
- Gradually add warm water (a little at a time) and knead into a firm yet soft dough.
- Add oil/ghee (if using) and knead again for 2-3 minutes until smooth.
- Cover with a damp cloth and let it rest for 15-20 minutes (this makes the rotis softer).
- Divide the dough into 6-8 equal-sized balls.
- Take one ball, flatten it slightly, and dust it with dry flour.
- Using a rolling pin, roll it into a thin, round disc (about 6-7 inches in diameter).
- If the dough sticks, dust with more flour while rolling.
- Heat a tawa (flat griddle) or skillet on medium-high heat.
- Once hot, place the rolled roti on it.
- Cook for 30-40 seconds until small bubbles appear.
- Flip and cook the other side for another 30 seconds.
- If desired, use tongs to press lightly and help it puff up.
- For fully puffed rotis, hold them over an open flame for a few seconds (optional).
- Brush with ghee or butter (optional) and serve hot.
