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Buttery Indian Flatbread (Roti) Recipe

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★★★★★

4.6 from 125 reviews

This classic Indian roti recipe yields soft, buttery flatbreads that are perfect for pairing with curries, rice, or enjoying on their own. Made with simple ingredients like bread flour, salt, butter, and warm water, these rotis are cooked on a hot skillet with butter and finished by steaming to create a tender, pliable texture. Ideal for any meal, this recipe walks you through kneading, rolling, frying, and storing your homemade rotis.

Ingredients

Scale

Dough 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

For Frying

  • 1/4 cup butter (for frying, or more as necessary)

Instructions

  1. Make the dough. In a large bowl or stand mixer, whisk together 2 cups bread flour and 1 teaspoon salt with a fork until combined.
  2. Add melted butter. Mix in 2 tablespoons melted butter using the fork until the mixture is crumbly, breaking up any large chunks.
  3. Add warm water and knead. Pour in 2/3 cup warm water and mix until the dough comes together. Use a dough hook on a stand mixer or turn the dough onto a lightly floured surface and knead by hand for about 8 minutes until smooth and elastic.
  4. Rest the dough. Shape the dough into a ball, cover the bowl with a tea towel, and let rest for 20 to 45 minutes to soften and relax the dough.
  5. Roll out the dough. Divide the dough into six equal portions, shape each into a smooth ball, then roll each ball into an 8 to 9-inch thin circle on a lightly floured surface.
  6. Preheat skillet and add butter. Heat a cast iron skillet, griddle, or large frying pan over medium to medium-high heat for a few minutes until very hot. Add about a teaspoon of butter and swirl to coat the pan.
  7. Cook the roti. Place one rolled dough circle into the pan. After about 6-7 seconds, flip it over. Add more butter if necessary. Cook for 30 to 50 seconds, adjusting heat to cook quickly without burning, until light brown spots appear. Flip back to the other side and cook another 20-30 seconds until golden spots appear.
  8. Steam the roti. Place a paper towel inside a large ziplock bag, then put the cooked roti on top. Cover with another paper towel (avoid contact with plastic to prevent sogginess) and seal the bag. Add subsequent rotis in the same way, allowing them to steam together to keep soft and pliable.
  9. Serve hot. Enjoy the rotis warm with your favorite curry and rice dishes.
  10. Store leftovers. Place leftover rotis in a ziplock bag lined with paper towels to maintain softness.
  11. Freeze for later. Layer rotis between parchment paper sheets, seal in a ziplock bag, and freeze flat. Reheat by thawing then microwaving gently or grilling from frozen.

Notes

  • Use bread flour for a chewier texture, or all-purpose flour as a substitute.
  • Do not expect the dough to rise; this recipe contains no yeast.
  • Rolling the dough very thin is key to soft, light rotis.
  • Butter is essential in the pan to keep the roti soft and flavorful.
  • Steaming cooked rotis prevents dryness and keeps them pliable.
  • Adjust stove heat as needed to avoid burning while cooking quickly.
  • Roti can be stored in the freezer for up to 1 month.
  • You can reheat frozen rotis by grilling or microwaving gently.

Keywords: roti, Indian flatbread, buttery roti, homemade roti, Indian bread, flatbread recipe, easy roti, bread flour roti

Find it online: https://jedentaglecker.com/buttery-indian-flatbread-roti-recipe/