Roti Recipe

Mix dry ingredients

Combine 3 cups whole wheat flour and 1/2 teaspoon salt in a large mixing bowl. Stir briefly so the salt is evenly distributed.

Add wet ingredients

Add 1 tablespoon vegetable oil (or ghee) to the flour. Pour 1 cup water into the bowl gradually while mixing with your hand or a spoon until the dough begins to come together.

Knead dough

Turn the shaggy dough onto a lightly floured surface. Gradually add up to 1/2 cup warm water as needed and knead for 8–10 minutes until the dough is smooth, pliable and slightly tacky but not sticky. If dough feels dry, add a teaspoon of water at a time; if too sticky, sprinkle a little flour.

Rest dough

Shape the dough into a ball and coat lightly with a few drops of oil. Place it in the bowl, cover with a damp cloth or plastic wrap, and rest for 20–30 minutes. Resting hydrates the flour and makes rolling easier.

Divide dough

After resting, press down the dough to release air and divide into 12 equal portions (about 40–45 g each for medium rotis). Roll each portion into a smooth ball between your palms.

Pre-shape and dust

Flatten each ball slightly with your fingers to form a small disc. Lightly dust the work surface and the disc with extra flour to prevent sticking.

Roll out rotis

Using a rolling pin, roll each disc into a thin circle about 6–8 inches (15–20 cm) diameter. Rotate and dust lightly as you go to keep the circle even. Aim for an even thickness; avoid too much flour which can make the roti dry.

Preheat pan

Heat a heavy-bottomed skillet, tawa, or cast-iron griddle over medium-high heat until hot (a few drops of water should sizzle and evaporate quickly).

Cook first side

Place a rolled roti on the hot pan. Cook for about 20–30 seconds until small bubbles form and the surface looks matt with tiny pale spots. Do not press yet.

Cook second side

Flip the roti using tongs or a spatula. Cook the second side for about 20–30 seconds; you should see small brown spots forming. Press gently with a cloth or spatula to help even cooking.

Final puff (optional)

Flip the roti onto the first side again and press gently; then, using tongs, hold the roti directly over a low open flame (if available) for 1–2 seconds to encourage puffing, or continue cooking on the skillet and press around the edges until the roti puffs. Flip once more if needed so both sides have light brown spots. Be careful with the flame method to avoid charring.

Finish and keep warm

Remove the cooked roti and immediately brush lightly with ghee or butter if desired. Place in a covered container or wrap in a clean kitchen towel to keep warm and soft while you cook the remaining rotis.

Serve rotis hot, brushed with ghee or butter if using. They pair well with dals, vegetable curries, or any preferred accompaniment.