How to make roti at home
Nothing beats fresh, handmade roti – it takes curry night to the next level! But what is roti? Delicious flatbreads exist in a number of different cultures and each recipe is made with its own set of ingredients and unique processes.
Indian roti is a type of flatbread that is traditionally made with wholemeal flour, specifically atta flour. It’s typically served alongside rich curries, spiced vegetable dishes, and fluffy basmati rice.
Our recipe uses ghee, melted butter with the milk solids removed – you can find it in the international food aisle of most supermarkets.
Want to learn how to make roti at home? Follow our recipe below for delicious, buttery homemade roti!
How To Make Roti
Prep time: 10 minutes, plus 30 minutes resting time
Cook time: 25 minutes
1 ½ cups (225g) plain wholemeal flour
1 ½ cups (225g) plain flour
1 ½ tsp salt
2 tbsp vegetable oil
¾-1 cup (180-250ml) warm water, plus extra if needed
50g melted butter or ghee for brushing at the end of cooking
- Place flours, salt and oil into a large mixing bowl.
- Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough.
- Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes.
- Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible.
- Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up.
- Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti.
- Keep cooked roti covered in foil or wrap in a clean tea towel while cooking remaining portions. This will prevent them from drying out and becoming hard.
- To make ahead, place cooked roti inside a ziplock bag and refrigerate or freeze. Remove from bag and reheat in microwave for 60 secs or flash each one in a hot frying pan until warmed through.
- Cast iron pans are ideal for making roti. Non-stick pans are also suitable.