Prep:  10 minutes, plus 30 minutes resting time
Cook:  25 minutes
Makes:  8 roti
Serves:  4
Average: 4.6 (13 votes)
Recipe by: Passage to India
These roti are ideal to serve with curries like the Jackfruit And Mushroom Balinese Curry. Keep your roti soft by covering them with a tea towel as you cook them.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Homemade Roti
Homemade Indian Roti
  1. Place flours, salt and oil into a large mixing bowl
  2. Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough
  3. 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
  4. Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible
  5. 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
  6. Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti
Tips & Hints:
  • 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.