There’s something deeply comforting about the soft, pillowy texture of a freshly made Traditional Indian Roti, warm from the stove. This humble flatbread, with its golden speckles and subtle nutty aroma, is a staple that pairs beautifully with curries, dips, or even a simple smear of butter.
In just 45 minutes of prep and 15 minutes of cooking, you can create a batch that’s both wholesome and satisfying, perfect for sharing with loved ones.
Each bite offers a delightful chewiness, with a hint of earthiness from the whole wheat flour. The process of rolling and cooking the roti is as rewarding as the result, filling your kitchen with warmth and the irresistible scent of freshly baked bread.
Whether you’re new to Indian cuisine or a seasoned cook, this recipe promises a delicious, authentic experience that’s worth every minute.
Ingredients for Traditional Indian Roti
- 1 cup (5oz/142g) atta flour or white whole wheat flour (atta flour is traditional, but whole wheat flour works too)
- ¼ teaspoon salt
- 4 teaspoons vegetable oil (or any neutral oil)
- 5-7 tablespoons water (adjust as needed for dough consistency)
- ¼ cup (2oz/57g) butter or ghee, melted (ghee adds a richer flavor, but butter works fine)
Step-by-Step Instructions
- Prepare the dough: In a medium mixing bowl, combine the flour and salt. Add the oil and rub it into the flour until evenly distributed. Add 5 tablespoons of water and knead to form a dough. If the dough is too firm or crumbly, add more water, one teaspoon at a time, until it’s soft but not sticky. Cover the dough and let it rest for 15 minutes.
- Heat the skillet: Heat a large, handled skillet over medium heat. Place a wire rack next to the stove and keep a bowl of melted butter or ghee with a pastry brush nearby.
- Shape the dough: Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a disc.
- Roll out the roti: On a floured surface, roll one disc into a thin, even circle, about 6 inches (15cm) in diameter. Check often to ensure the dough isn’t sticking, and add more flour as needed.
- Cook the roti: Place the rolled-out dough on the hot, dry skillet. Cook for about 1 minute, until you see a few bubbles forming on the surface. Flip with tongs and cook the other side for 30 seconds.
- Puff the roti: Carefully lift the skillet off the flame. With tongs, place the less cooked side of the roti directly on the flame for a few seconds until it puffs up. Move the roti slightly over the flame to avoid burning. Flip and cook the other side on the flame for a few more seconds.
- Brush with ghee: Transfer the roti to the wire rack and immediately brush it lightly with melted butter or ghee. Repeat with the remaining dough, stacking the rotis to keep them warm and soft.
- Serve and store: Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or on a dry skillet over low heat.
Perfect Pairings: Serving Suggestions for Roti
Roti is incredibly versatile and pairs well with a variety of dishes. Serve it alongside curries like butter chicken, dal, or chana masala for a hearty meal. It’s also great with grilled vegetables or as a wrap for kebabs and paneer tikka. For a simple snack, spread a little butter or ghee and sprinkle with sugar or honey.
Keep It Fresh: Storage and Reheating Tips
Store leftover roti in an airtight container in the refrigerator for up to three days or freeze for up to two months. To reheat, warm it in a dry skillet over low heat for 30 seconds on each side, or microwave it for 10-15 seconds wrapped in a damp paper towel to retain moisture.
Quick Tricks: Time-Saving Tips
To save time, prepare the dough in advance and refrigerate it for up to 24 hours. When ready to cook, let it come to room temperature before rolling. You can also roll out multiple rotis at once and keep them covered with a damp cloth to prevent drying while cooking.
Flavor Twists: Recipe Variations
Experiment with flavors by adding spices like cumin seeds or ajwain to the dough. For a richer version, replace water with milk or yogurt. You can also make stuffed roti by filling the dough with spiced mashed potatoes or paneer before rolling and cooking.
Essential Tools: Equipment Guidance
A large, handled skillet and a wire rack are key for cooking and keeping roti warm. Use a rolling pin and a floured surface to achieve thin, even circles. Tongs are essential for handling the roti over the flame to get that perfect puff.
Traditional Indian Roti Recipe
Ingredients
- 1 cup atta flour or white whole wheat flour 5oz/142g
- 1/4 teaspoon salt
- 4 teaspoons vegetable oil
- 5-7 tablespoons water
- 1/4 cup butter or ghee melted, 2oz/57g
Instructions
- In a medium mixing bowl, combine the flour and salt, then add the oil and rub into the flour until combined.
- Add 5 tablespoons of water and knead to form a dough. If the dough seems too firm or crumbly, add more water one teaspoon at a time until you achieve a soft but not sticky dough. Cover the dough and let rest for 15 minutes.
- When ready to cook, heat a large, handled skillet over medium heat. Place a wire rack next to the stove and keep a bowl with the melted butter or ghee and a pastry brush nearby.
- Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a disc.
- Working with one disc at a time, on a floured surface, roll the dough into a thin, even circle, about 6 inches (15cm). While rolling, check often that the dough isn’t sticking and more flour accordingly.
- Place the rolled-out dough on the hot, dry skillet and cook for about a minute, until you see a few bubbles forming on the surface.
- With some tongs, flip the roti and cook the other side for about 30 seconds.
- Carefully lift the skillet off the flame and with tongs, place the less cooked side of the roti directly on the flame until it starts to puff up (just a few seconds). Move the roti a bit over the flame so that one spot does not get too hot and burn.
- Using the tongs, flip the roti and cook the other side on the flame for another few seconds, then transfer the roti to the wire rack.
- Immediately brush the roti lightly with ghee or butter. Repeat with the remaining dough, stacking the rotis on top of each other to keep them warm and soft.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to 2 months. Reheat in the microwave or on a dry skillet over low heat.
