Indian Roti

    45 minutes

    Indian roti is an ideal side to any curry dinner. It is an easy to make unleavened bread that is fried making it similar to other breads like pitta or naan.

    214 people made this

    Serves: 12 

    • 2 cups (500g) durum wheat flour (Italian flour)
    • 1/2 teaspoon salt
    • 3/4 cup (200ml) water
    • 1 tablespoon vegetable oil

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. Preheat an unoiled frying pan to medium high heat.
    3. 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 15cm-20cm round.
    4. 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.

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    Reviews in English (54)


    lots of ways to make roti I guess... My gran 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 turns the raw side down on a cooling rack set over another 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.  -  08 Oct 2008


    Used different ingredients. Bravo! I used all wholemeal flour. Quick and delicious!  -  08 Oct 2008


    Used different ingredients. I made this with 1/2 regular and 1/2 wholemeal flour -- it came out wonderful -- very easy and fast recipe; many thanks for sharing it.  -  08 Oct 2008