Name: Buttery Indian Flatbread (Roti) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-491243H21M26S
Cuisine: Indian
Ingredients: 2 cups bread flour (or all-purpose flour, spooned and leveled); 1 teaspoon kosher salt (table salt is fine); 2 tablespoons butter, melted; 2/3 cup warm water; 1/4 cup butter (for frying, or more as necessary)

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Introduction

Roti is a simple, buttery Indian flatbread that’s soft, pliable, and perfect alongside curries and rice. With just a handful of ingredients, you can make this delicious bread at home that everyone will love.

A stack of six golden-brown flatbreads is shown folded in half, each layer slightly crispy with a few bubbles and spots of varying brown shades on the surface. The flatbreads are thin with a slightly uneven texture, and the uppermost piece is more prominently toasted with light and darker golden spots. They are arranged closely together on a piece of parchment paper against a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups bread flour (or all-purpose flour, spooned and leveled)
1 teaspoon salt
2 tablespoons butter (melted)
2/3 cup warm water
1/4 cup butter (for frying, or more as necessary)

Instructions

Step 1: In a large bowl or stand mixer, whisk together the flour and salt using a fork.
Step 2: Add the melted butter and mix until the flour is crumbly, breaking up any large chunks.
Step 3: Pour in the warm water and stir until the dough begins to come together. Knead the dough on a lightly floured surface or with a dough hook until smooth and elastic, about 8 minutes.
Step 4: Shape the dough into a ball, cover with a tea towel, and let it rest for 20-45 minutes to become soft and pliable.
Step 5: Divide the dough into six equal pieces, shape each into a smooth ball, then roll out each ball into a thin 8-9 inch diameter circle on a lightly floured surface.
Step 6: Heat a cast iron skillet, griddle, or frying pan over medium to medium-high heat until very hot. Add about a teaspoon of butter and swirl to coat the pan.
Step 7: Place one rolled-out roti in the pan. After 6-7 seconds, flip it over, adding more butter as needed. Cook for 30-50 seconds until light brown spots appear, adjust heat as necessary to avoid burning.
Step 8: Flip the roti back and cook just until brown spots appear on this side, about 20-30 seconds. Use more butter if needed to keep the roti soft.
Step 9: To steam the roti, place it inside a large ziplock bag with a paper towel underneath and another on top (not touching the plastic). Seal the bag and add subsequent rotis in the same way to keep them warm and soft.
Step 10: Serve the roti hot with your favorite curry and rice.

Tips & Variations

Resting the dough longer makes the roti softer and easier to roll out.
If you don’t have butter for frying, ghee or oil can be used as an alternative.
For quicker cooking, roll out one roti while frying another to save time.
Store rolled rotis separated by parchment paper if freezing to prevent sticking.

Storage

Store leftover roti in a ziplock bag lined with paper towels to absorb moisture and keep them soft. They will last for about 2 days at room temperature. For longer storage, freeze rotis layered between parchment paper sheets in a sealed bag. To reheat, thaw at room temperature and warm gently in the microwave or re-grill directly from frozen for best texture.

How to Serve

The image shows three folded light golden brown flatbreads with soft textures and small darker brown spots, stacked closely on a white plate. On the side of the plate, there is a creamy yellow curry with small chunks of paneer cubes mixed with chopped green herbs and bits of red onion, adding a colorful contrast. The dish is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well for this recipe and produces tender rotis. Bread flour gives a slightly chewier texture but is not essential.

Why isn’t my roti soft after cooking?

Make sure to use enough butter when frying and steam the rotis immediately after cooking by storing them in a sealed bag with paper towels. Also, resting the dough longer helps develop softness and pliability.