Roti Breads Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups whole wheat flour, 1/2 cup all-purpose flour (if using), 2 tablespoons fine semolina, and 1 teaspoon salt until evenly distributed.

Add fat

Add 1 tablespoon vegetable oil or ghee to the dry mix and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. This helps make rotis softer and easier to roll.

Hydrate and form dough

Make a well in the center of the flour. Pour in about 3 tablespoons warm water, then gradually add up to 1/2 cup additional warm water a little at a time, mixing with your hand or a spoon to bring the flour together into a soft, slightly tacky dough. Total water required can vary; stop when dough is pliable but not sticky.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is too sticky, dust with a little dry flour; if too dry, wet your fingers and continue kneading. The finished dough should spring back slightly when pressed.

Rest

Place the dough back in the bowl and cover with a damp cloth or plastic wrap. Let it rest for at least 20–30 minutes at room temperature (45–60 minutes for extra softness). Resting hydrates the flour and relaxes gluten, making rolling easier.

Portion the dough

After resting, gently punch down the dough and divide it into 8 equal portions for small-to-medium rotis (about 45–50 g each) or 6 portions for slightly larger rotis. Roll each portion between your palms to form a smooth ball.

Preheat pans

Preheat a heavy-bottomed skillet or cast-iron tawa over medium-high heat until hot. Have a second pan or griddle (or an inverted flameproof bowl) ready if you plan to finish rotis over an open flame.

Roll each roti

Lightly dust a rolling surface and a dough ball with dry flour. Flatten the ball gently with your palm and roll out into a thin, even circle about 6–8 inches (15–20 cm) in diameter. Rotate the dough as you roll to maintain a round shape and dust off any excess flour so the rolled roti isn’t dry.

First cook on tawa

Place the rolled roti onto the hot skillet. Cook for about 20–25 seconds until small bubbles appear on the surface and the bottom has pale brown spots. Flip with tongs or a spatula.

Second side cook

Cook the second side for 20–30 seconds; you should see small puffing and bubbly spots forming. Press gently around edges with a cloth or spatula to encourage even cooking.

Optional open-flame puffing

If you want fully puffed rotis, using tongs transfer the partially cooked roti directly onto an open gas flame for 2–4 seconds, rotating so it puffs up evenly. Alternatively, press it back onto the hot skillet with a spatula to encourage puffing. Be careful to avoid charring too much.

Brush and keep warm

Remove the cooked roti and immediately brush lightly with ghee or vegetable oil if desired. Stack cooked rotis in a covered container, wrapped cloth, or insulated box to keep them warm and soft while you cook the rest.

Repeat

Repeat rolling and cooking with the remaining dough portions, adjusting heat as needed to prevent burning or undercooking. If rotis brown too quickly, lower the heat; if they take too long to brown, raise it slightly.