Buttery Indian Roti Flatbread Recipe

Introduction

Roti is a classic Indian flatbread known for its soft, buttery texture and quick preparation. Perfectly paired with curries and rice, this recipe shows you how to make tender, golden rotis right at home with simple ingredients and straightforward steps.

Ingredients

• 2 cups bread flour (or all-purpose flour, spooned and leveled)
• 1 teaspoon salt
• 2 tablespoons butter (melted)
• 2/3 cup warm water
• 1/4 cup butter (for frying, or more as necessary)

Instructions

1. Step 1: In a large bowl or stand mixer, whisk together the flour and salt using a fork.
2. Step 2: Add the melted butter and mix with the fork until the flour mixture becomes crumbly, breaking up any big chunks.
3. Step 3: Pour in the warm water and mix until the dough begins to come together. Knead the dough on a floured surface or with a stand mixer dough hook until smooth and elastic, about 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
4. Step 4: Shape the dough into a ball, cover with a tea towel, and let it rest for 20–45 minutes to develop softness and pliability.
5. Step 5: Divide the dough into six equal pieces and form each into a smooth ball. Roll each ball into a thin circle about 8–9 inches in diameter on a lightly floured surface.
6. Step 6: Heat a cast iron skillet or heavy pan over medium-high heat until very hot. Add about a teaspoon of butter and swirl to coat the pan.
7. Step 7: Place one rolled dough onto the pan and cook for 6–7 seconds. Flip using fingers or a spatula, adding more butter as needed. Cook for 30 to 50 seconds, adjusting heat to avoid burning. Look for light brown spots and bubbles.
8. Step 8: Flip back to the original side with additional butter and cook until brown spots appear, about 20–30 seconds more.
9. Step 9: To keep roti soft, place each cooked piece inside a sealed ziplock bag layered with paper towels. This steams the rotis as you fry the rest.
10. Step 10: Serve rotis hot alongside curry and rice for a delicious meal.

Tips & Variations

• Use bread flour for a chewier texture, but all-purpose works well too.
• Resting the dough longer makes the rotis softer and easier to roll.
• For a dairy-free version, substitute butter with oil or ghee for frying.
• To save time, roll out the dough for all rotis in advance, separating them with parchment paper.
• Try adding finely chopped herbs or spices to the dough for extra flavor.

Storage

Store leftover rotis in a ziplock bag lined with paper towels to absorb moisture and keep them soft. They will keep for 2–3 days in the refrigerator. To reheat, wrap in foil and warm in a pan or microwave gently. Rotis freeze well; layer them between parchment paper, place in a sealed bag, and freeze flat. Reheat from frozen on a hot pan or thaw at room temperature before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well for this recipe and will produce slightly softer rotis. Bread flour will give a bit more chewiness.

Why is the dough resting important if it doesn’t rise?

Resting allows the gluten to relax, which makes the dough easier to roll out and results in softer rotis, even without rising since this recipe contains no yeast.

Buttery Indian Roti Flatbread Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This recipe teaches you how to make soft, buttery Indian flatbreads known as roti. Using simple ingredients like bread flour, butter, and warm water, this method involves kneading a smooth dough, resting it for pliability, rolling it thin, and pan-frying in butter to achieve perfectly tender and flavorful flatbreads. The roti are then steamed together to keep them soft and pliable, making them an ideal accompaniment to curries and rice.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45-60 minutes (including resting time)
• Yield: 6 rotis 1x
• Category: Bread
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups bread flour (or all-purpose flour, spooned and leveled)
• 1 teaspoon salt (kosher salt preferred)
• 2 tablespoons butter, melted
• 2/3 cup warm water

For Frying

• 1/4 cup butter (or more as necessary for frying)

Instructions

1. Make the dough: In a large bowl or stand mixer, whisk together the bread flour and salt with a fork. Add the melted butter and mix until the flour is crumbly and no large chunks remain.
2. Add water and knead: Pour in the warm water and mix until the dough begins to come together. Knead with a dough hook or by hand on a floured surface until the dough is smooth and elastic, about 8 minutes.
3. Rest the dough: Shape the dough into a ball, cover with a tea towel, and let it rest in the bowl for 20 to 45 minutes. This resting period helps make the dough soft and easier to roll out.
4. Divide and roll out: Divide the rested dough into six equal pieces and shape each into a smooth ball. Pat one ball into a disk, then roll it out on a floured surface into a thin circle about 8 to 9 inches in diameter.
5. Preheat your pan: Heat a cast iron skillet, griddle, or frying pan over medium to medium-high heat until very hot. Add about a teaspoon of butter and swirl to coat the bottom.
6. Cook the roti: Transfer the rolled dough to the hot pan. After 6 to 7 seconds, flip the roti and add more butter if needed to keep it soft. Cook for 30 to 50 seconds until light brown spots appear. Flip back to the original side and cook just until brown spots form, about 20 to 30 seconds.
7. Steam the roti: Place the cooked roti inside a large ziplock bag lined with a paper towel underneath and another on top. Seal the bag to steam the roti, keeping them soft and pliable. Repeat this step as you cook the remaining rotis, stacking them with paper towels between each.
8. Serve and store: Serve the roti hot with curry and rice. Store leftovers in a ziplock bag lined with paper towels to maintain freshness.
9. Freeze and reheat: For freezing, layer rotis between parchment paper sheets in a ziplock bag and store flat in the freezer. Reheat by thawing then microwaving gently, or grill directly from frozen.

Notes

• Resting the dough between 20 to 45 minutes improves softness but does not cause rising since there is no yeast.
• Using bread flour improves texture but all-purpose flour also works well.
• Use enough butter during frying to keep the roti soft and flavorful.
• Steaming the cooked roti inside a sealed bag or warming container is key to keeping them pliable and tender.
• Rotate cooking temperature as needed to avoid burning while ensuring quick cooking under one minute per side.
• To prevent sticking when rolling multiple roti sheets, separate with parchment paper.
• Frozen roti can be reheated gently to avoid toughness.

Keywords: Roti, Indian flatbread, buttery roti, homemade roti, pan-fried bread