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Roti

The Quirky Foodster Team

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15 minutes (plus 20 minutes resting)
Prep
20 minutes
Cook
6
Servings

Ingredients

  • 300 g (2.5 cups) whole wheat (atta) flour, plus extra for dusting
  • 1/2 tsp salt
  • 180-200 ml (3/4 to 3/4 cup + 1 tbsp) warm water
  • 1 tsp vegetable oil (for the dough)
  • Ghee or butter, for brushing (optional)

Method

  1. In a bowl, mix the flour and salt. Gradually add warm water, mixing to form a soft, pliable dough. Add the oil and knead for 6-8 minutes until smooth.
  2. Cover and rest for 20 minutes.
  3. Divide the dough into 8 equal balls. Roll each on a floured surface into a thin, even round about 15-18 cm (6-7 in) across.
  4. Heat a tawa or flat griddle pan over medium-high heat. Cook each roti for about 30 seconds on the first side until small bubbles appear.
  5. Flip and cook the second side for 30-45 seconds, then flip once more and press gently with a folded cloth or tongs so the roti puffs up.
  6. Remove from the pan and brush lightly with ghee or butter, if desired. Keep warm in a cloth-lined container while cooking the rest.

Introduction: Roti is the everyday unleavened flatbread of South Asia, made simply from whole wheat flour, water and a
pinch of salt, cooked on a flat griddle called a tawa. It accompanies nearly every halal meal across
Pakistan, India, Bangladesh and Afghanistan, from simple dals to rich curries, and is typically made fresh
at every mealtime in most households.

Cultural Background: Roti is the everyday unleavened flatbread of South Asia, made simply from whole wheat flour, water and a
pinch of salt, cooked on a flat griddle called a tawa. It accompanies nearly every halal meal across
Pakistan, India, Bangladesh and Afghanistan, from simple dals to rich curries, and is typically made fresh
at every mealtime in most households.

Tips: Rolling the dough evenly, without thick or thin patches, helps the roti puff evenly on the griddle. A hot, dry pan is essential — too low a heat will result in a tough, dry roti rather than a soft, pliable one. Resting the dough relaxes the gluten, making it easier to roll thin.

Variations: Add a spoonful of finely chopped fenugreek leaves to the dough for methi roti. Brush with ghee and fold into layers before rolling for a richer, flakier paratha-style bread. Use half whole wheat and half plain flour for a softer texture.

Storage: Store in an airtight container or wrapped in foil at room temperature for 1 day, or refrigerate for up to 3
days.

Reheating: Warm on a dry hot pan for 20-30 seconds per side, or wrap in foil and heat in a low oven for a few minutes.

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