A an unleavened griddle bread from India which is similar to pita bread. It is also known as roti. Ideally, I use the traditional Indian roti griddle called a 'tava.'

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.

    Advertisement
  • Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.

  • Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

Nutrition Facts

119 calories; 1.9 g total fat; 0 mg cholesterol; 98 mg sodium. 22.8 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/22/2006
lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat. Read More
(116)

Most helpful critical review

Rating: 2 stars
03/20/2008
the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard. good luck Read More
(141)
66 Ratings
  • 5 star values: 31
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
05/22/2006
lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat. Read More
(116)
Rating: 2 stars
03/20/2008
the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard. good luck Read More
(141)
Rating: 5 stars
05/22/2006
lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat. Read More
(116)
Advertisement
Rating: 5 stars
12/13/2011
I've been making these for years, and I don't use oil. I use whole wheat flour. After you mix all the ingredients let it rest covered for 20 min. Divide into balls sprinkle counter with flour. Take care when making balls, turn the edges under and when you roll out don't put any wrinkles in it as it will effect the final outcome in the oven. If there are no wrinkles it will puff right up, if there are wrinkles, they won't puff up. Turn pan onto med high heat and oven at 450 degrees , when the edges start to turn up, flip and do the same to other side. When second side edges have turned up take out of pan and place in oven, turn on the oven light and watch the show. It's incredible, it puffs up into a big ball of air.. 30 seconds later remove from oven and pat down to let the air escape and butter it. These are used to scoop your curry meats and basmati rice. Excellent. The nex day, I like to take a left over Roti and cold curry chicken and sauce over some rice and roll up. So Good. Read More
(80)
Rating: 4 stars
10/29/2007
You could use butter instead of oil. It will make the rotis softer after they are cooked. Take care not to handle the dough too much.Also brush the roti with ghee or butter it makes it softer and it tastes really good. While rolling it helps to lightly dust the rolling board and pin with some flour so that it doesn't stick. Read More
(73)
Rating: 5 stars
12/10/2003
gr8 Read More
(23)
Advertisement
Rating: 5 stars
01/22/2005
I can't believe how something so simple can taste so good! I used half bread flour and half white whole wheat flour. I halved the recipe because I didn't want lots of leftovers...I'll never do that again! Husband loved it with tandoori chicken and red lentil dahl. Kids had it sprinkled with cinnamon sugar for dessert. Yum! Read More
(22)
Rating: 5 stars
10/22/2004
Bravo! I used all whole wheat flour. Quick and delicious! Read More
(17)
Rating: 5 stars
03/31/2005
Very good. A note to NIVES123 - Roti is eaten with the meal (used to scoop up your dal curry etc.) it's not supposed to be sweet. Read More
(17)
Rating: 4 stars
08/16/2012
To make the rotis soft and poofed try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown spots on the bottom. Now last flip for the roti to rise up a bit. At this point use a spatula or a folded towel to lightly press around the edges to let it rise and its ready. Make sure the dough is soft not sticky or dry. Oil/salt or just plain doesn't matter. I love them every time i have them. Good Luck. Read More
(16)