Pan Fried Roti Bread

    40 minutes

    Make your own delicious sweet and crisp flatbread the next time you serve an Indian meal! Roti are pan fried and super easy to make.

    132 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 2/3 cup (150ml) water
    • 1/4 cup (60g) caster sugar
    • 1 tablespoon rapeseed oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly.
    2. Divide dough into golf-ball size pieces and cover with a damp cloth or plastic film.
    3. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar.
    4. Fold up dough into a small square and roll out again until thin.
    5. Heat a lightly oiled flat frying pan over medium heat.
    6. Place the rolled dough onto the hot pan and cook for 30 seconds to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

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    Reviews in English (58)


    This recipe was so easy and wonderful. Tip: I added sliced banannas to the centre before re-rolling it, and it tastes just like bananna roti I used to eat in Chaing Mai, Thailand. Drizzle some sweetend condensend milk on top for the truly authentic version. Thanks for the recipe!  -  29 Sep 2008


    Something else. This bread was very good, and I like the fact that I didn't have to make a special trip to the store to get the ingredients! I intend to serve this as an after school snack! I really enjoyed this recipe, once I made the following adjustments: I had to add a BIT more water (gradually) so that I could work with the dough. The recipe didn't specify to do so, but I did chill the dough prior to baking, with good results. Also, I added the "three sisters," cinnamon, nutmeg and cloves, to the sugar I put on the dough. I also doubled this recipe, and it was BARELY enough, everyone liked it so well! I followed the directions for rolling out and frying, but after about four of them, mine were too doughy, and I personally don't like oil, so I took the rest of the flattened balls (I rolled all of them and then flattened them all at once), laid them out and cut them into strips with a pizza cutter and baked at 170 until golden! Served with honey butter, and both blackberry and strawberry preserves (and vanilla ice cream), these went faster than I could bake them! The next time I make this recipe, I'm going to try baking small rounds of it over inverted ramikens to make little edible dessert bowls. Wonderful!  -  29 Sep 2008


    Tried one with the sugar as per recipe.. found it too sweet... so left it out of the others.... had to make a second lot before finished cooking the first lot... did need a tad more water.. and loved it only needed a slight smear of oil... so no oil slick here.. devine.. def will make again  -  19 Apr 2015