A tender and delicious flatbread from Central India.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 rotis
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.

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  • Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.

  • Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Nutrition Facts

41 calories; fat 4.6g; sodium 387.6mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2007
To make the rotis soft 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 and its ready. I love them every time i have them. Read More
(117)

Most helpful critical review

Rating: 3 stars
03/16/2007
I cooked it in a regular pan and flipped it when it started to puff up and it turned out wonderful and soft. Would love to find the right spices to add to it to flavor it up a little. Will also try the half white half wheat suggestion. Read More
(23)
78 Ratings
  • 5 star values: 44
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/23/2007
To make the rotis soft 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 and its ready. I love them every time i have them. Read More
(117)
Rating: 4 stars
01/01/2007
We really enjoyed these. Found it a bit difficult to roll thinly and I was surprised by how crispy they were. The roti at our favourite restaurant is soft and pliable. Does anyone have a suggestion on how I might make these so they come out soft? Read More
(61)
Rating: 5 stars
03/31/2005
Fantastic! Great bread recipe- I cooked it on a crepe skillet on high heat and noticed that if you flip it one extra time the bread puffs up and fills with hot air- it's great! It turned out like pita bread. Definitely a keeper! Read More
(58)
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Rating: 3 stars
03/16/2007
I cooked it in a regular pan and flipped it when it started to puff up and it turned out wonderful and soft. Would love to find the right spices to add to it to flavor it up a little. Will also try the half white half wheat suggestion. Read More
(23)
Rating: 5 stars
07/20/2005
My whole family loves this bread! Good made with all white or half white/half wheat flour. I cook it on a very hot non-stick griddle. Make sure you roll out the dough as thin as possible! Great with spicy Indian dishes. Read More
(19)
Rating: 5 stars
09/23/2006
This is my # 1 favorite recipe from this site! I have made this many many times for my 3 year old. He says "Make some rollie please Momma." Thanks for posting this great easy and wonderful tasting recipe! (Reminds me of a tortilla we eat it with butter). Read More
(16)
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Rating: 4 stars
07/23/2011
I added boiling hot water. This made the roti softer & more moist. They are now a family favourite! Read More
(13)
Rating: 4 stars
06/05/2005
Good...folded these to use as a sort of soft taco with chili for filling. You can't roll these up they'd break (too stiff). Nice and chewy and it added to the meal more filling than a tortilla or taco shell would have been. I cooked them right in the pan like you'd cook anything else rather than flipping the pan over. Read More
(12)
Rating: 3 stars
02/18/2007
not like the rotli i get from my gujarati best friend. this recipe came out way too dry and hard and i made it various times with different mixes of flours and various amounts of liquid. won't repeat for indian foods but it's not bad for a tortilla recipe... Read More
(12)