Curry Chicken Thighs Roti (bone-in) Recipe

Mix and Knead Dough

In a large bowl combine all-purpose flour, whole wheat flour (if using), salt, and sugar. Make a well in the center, add warm water and 1 tablespoon oil/ghee. Mix with your hands or a spoon until a rough dough forms. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Rest Dough

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 30–45 minutes. Resting relaxes the gluten and makes rolling easier.

Divide and Shape

After resting, divide the dough into 10 equal pieces (about 60–70 g each). Roll each piece into a smooth ball and flatten slightly. Keep covered with a damp towel to prevent drying.

Roll Out Rotis

On a lightly floured surface, using a rolling pin, roll each dough ball into a circle about 6–8 inches (15–20 cm) in diameter and 1–2 mm thick, rotating the dough to maintain round shape. Dust off excess flour with a pastry brush or flick by hand.

Cook Rotis

Heat a heavy skillet or tava over medium-high heat until hot. Place a rolled roti on the dry skillet; cook for about 30–40 seconds until bubbles form and light brown spots appear. Flip and cook the other side 30–40 seconds. Apply a small amount of butter or ghee to the cooked side, then press with a spatula or use tongs to place the roti directly over a low gas flame (if available) for 3–6 seconds to puff, or continue on skillet until both sides have golden spots and roti is cooked through. Repeat with remaining dough, stacking rotis and keeping them wrapped in a clean kitchen towel to stay warm and soft.

Finish and Serve

Brush cooked rotis with remaining butter/ghee if desired and serve warm alongside curry chicken thighs. Keep rotis covered while serving to retain softness.