Easy Roti Bread Recipe — authentic, soft whole wheat roti you can make at home in under an hour. This easy roti bread recipe produces thin, tender Indian flatbreads perfect with curries, dals, or as a healthy wrap. Using a tava or a heavy skillet gives the classic char and puff that makes roti irresistibly fresh.
Prep Time: 20 mins • Cook Time: 25 mins • Total Time: 45 mins • Servings: 12 • Yield: 12 rotis
Ingredients
- 2 cups durum wheat (atta) flour (plus extra for dusting)
- ¾ cup warm water (adjust as needed)
- 1 tablespoon vegetable oil (optional, for softer dough)
- ½ teaspoon fine sea salt
Directions
Step 1
Combine the flour and salt in a medium mixing bowl. Add the water and oil. Stir until the dough comes together and pulls away from the sides of the bowl.
Step 2
Turn dough onto a lightly floured work surface and knead until smooth and pliable, about 8–10 minutes. The dough should be soft but not sticky. Cover with a damp cloth and let rest 10–15 minutes (rest improves elasticity and puffing).
Step 3
Divide dough into 12 equal pieces and roll each into a ball. Keep balls covered with a damp towel to prevent drying.
Step 4
Working with one ball at a time, flatten with your palm and roll out into a 6–8 inch thin circle (dust lightly with flour to prevent sticking). Try to get an even thickness so the roti puffs evenly.
Step 5
Preheat a dry cast-iron skillet or tava over medium-high heat until hot. Place one roti on the hot skillet. Cook about 30–45 seconds until small bubbles form and light brown spots appear; flip.
Step 6
Cook the second side about 30–45 seconds, pressing gently with a cloth or spatula to encourage puffing. If desired, for extra char, hold the roti over an open flame briefly with tongs to puff and char. Serve warm.
Cook’s Note
For the softest rotis, use warm water and allow the dough to rest for at least 15 minutes. If your rotis are not puffing, your skillet may not be hot enough—preheat longer or increase heat slightly. Using a small amount of oil in the dough yields a more tender crumb.
How to Store
Cool rotis completely, then stack with parchment or paper towels between each. Store wrapped in foil or airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet or microwave wrapped in a damp paper towel for 15–20 seconds. Freeze rolled or stacked rotis in a resealable bag up to 2 months; reheat directly from frozen.
Nutrition Facts (per roti, approx.)
Calories 119 • Total Fat 2g • Saturated Fat 0g • Sodium 98mg • Carbohydrate 23g • Fiber 4g • Protein 4g • Calcium 11mg • Iron 1mg • Potassium 138mg