Roti Flatbread Recipe

Make the Dough

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1/4 cup fine semolina (if using), 1 tsp salt, and 1/2 tsp baking powder until evenly combined.

Make a well in the center and add 1/2 cup plain yogurt and 2 tablespoons vegetable oil. Begin to incorporate the flour into the wet ingredients with your hand or a wooden spoon.

Gradually add about 1/2 cup warm water a little at a time, mixing until a soft, slightly tacky but manageable dough forms. You may not need all the water or you may need 1–2 tablespoons more depending on humidity.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should spring back when pressed.

Shape the dough into a ball, lightly oil the bowl, place the dough back inside and cover with a damp cloth or plastic wrap. Let rest at room temperature for 30–45 minutes to relax the gluten.

Portion and Roll

After resting, divide the dough into 8 equal portions (about 65–75 g each). Roll each portion into a smooth ball. Keep the balls covered while you work to prevent drying.

On a lightly floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm) in diameter. Aim for even thickness; a slightly thinner roti will puff more during cooking.

Cook the Roti

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot but not smoking. Brush the skillet with 1 tablespoon oil or lightly grease with a paper towel smeared with oil.

Place one rolled roti on the hot skillet. Cook for 30–45 seconds until you see bubbles forming and the bottom has pale golden brown spots. Flip with tongs.

Cook the second side for 30–45 seconds until puffed in places and has light brown spots. If you want extra flavor and a slightly crisp surface, brush the cooked side with melted butter or ghee before flipping and again after cooking.

Repeat with remaining dough, stacking cooked rotis on a plate and wrapping them in a clean kitchen towel to stay warm and soft. Use remaining 2–3 tablespoons butter or ghee to brush each roti as desired.

Sweat Aromatics

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add 2 minced garlic cloves and 1 teaspoon grated fresh ginger; cook for 30–45 seconds until fragrant.

Build the Sauce

Stir in 2 tablespoons curry powder and 1 tablespoon tomato paste. Cook, stirring, for 1 minute to bloom the spices and deepen flavors.

Pour in 1 cup vegetable or chicken broth and 1/2 cup coconut milk, scraping any browned bits from the pan. Bring to a gentle simmer.

Add 1 teaspoon brown sugar (or honey), 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently 4–6 minutes until sauce thickens slightly to a dipping consistency.

Finish

Taste and adjust seasoning with more salt, lime, or sugar if needed. Stir in 2 tablespoons chopped fresh cilantro if using. If a very smooth sauce is desired, cool slightly then puree with an immersion blender or in a countertop blender until smooth; return to pan to warm before serving.

Transfer sauce to a small bowl for serving alongside the warm rotis.