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Buttery Indian Roti Flatbread Recipe

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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/buttery-indian-roti-flatbread-recipe/