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This beginner-friendly recipe walks you through the process of making perfectly soft, pliable roti at home without any special equipment. With just a little kneading and rolling, you’ll have fresh, homemade flatbreads that are budget-friendly, healthy, and naturally vegan.
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Cuisine: Indian
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 60 minutes
Servings: 8
Why You’ll Love Making It
- Only 2 Ingredients – You only need whole wheat flour and warm water—no fancy ingredients required.
- Quick & Budget-Friendly – Costs less than $1 to make a batch, making it an economical choice over store-bought bread.
- Soft & Perfectly Chewy – Enjoy pillowy, tender roti that pairs beautifully with curries, dals, and more.
- No Special Equipment Needed – All you need is a rolling pin and a hot pan—no tandoor or special flatbread tools required.
- Healthy & Vegan – Naturally plant-based and made with whole wheat flour for a wholesome, fiber-rich alternative to white flour flatbreads.
Ingredients
- 2 cups whole wheat flour (or atta flour) – Atta flour is traditional and makes the softest roti, but whole wheat flour works well too.
- ¾ cup warm water – Helps hydrate the flour and create soft, pliable dough. Start with this amount and add more as needed.
- ¼ tsp salt (optional) – Enhances flavor but can be omitted since roti is typically served with salted dishes.
- 1–2 tsp neutral oil (for oiling the bowl) – Prevents the dough from sticking and keeps it from drying out while resting.
- Vegan butter (optional, for brushing on top) – Adds flavor and keeps the roti soft and moist after cooking.
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Instructions
Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour and salt (if using). Make a well in the center and gradually add warm water while mixing with your hand or a wooden spoon. The dough should start to come together but remain slightly shaggy at this stage.
Step 2: Knead the Dough
Transfer the dough to a clean surface and knead for 4-5 minutes until it becomes smooth and elastic. It should be soft but not sticky. If it’s too dry, add a teaspoon of water at a time. If too sticky, sprinkle in a little more flour.
Step 3: Rest the Dough
Lightly oil a clean bowl and place the dough inside. Cover with a damp kitchen towel and let it rest for 30 minutes. This step is crucial for making the roti easier to roll and softer when cooked.
Step 4: Divide & Shape
After resting, knead the dough lightly for a few seconds, then divide it into 8 equal portions. Roll each into a ball and keep them covered with the damp towel to prevent drying.
Step 5: Preheat the Pan
Place a cast-iron skillet, non-stick pan, or tawa over medium to medium-high heat. The pan should be hot enough that the roti starts cooking immediately but not so hot that it burns quickly.
Step 6: Roll the Roti
Lightly flour a clean surface. Flatten one dough ball with your palm, then use a rolling pin to roll it into a thin, 6-inch round. It should be even in thickness—too thin can lead to tearing, and too thick may result in a tough texture.
Step 7: Cook the Roti
Place the rolled dough onto the hot pan and let it cook for about 30 seconds. You’ll see small bubbles form on the surface. Flip the roti and cook the second side for 1-2 minutes until golden brown spots appear. Flip once more and cook for another 30 seconds while gently pressing with a spatula to encourage puffing.
Step 8: Keep Warm & Serve
Remove from the pan and transfer to a plate. Cover with a clean kitchen towel to keep it soft while you cook the remaining roti. Brush with vegan butter if desired. Serve fresh with your favorite curry or dal.
FAQs
My roti isn’t puffing up—what went wrong?
The pan temperature is crucial. If it’s too hot, the roti may burn before puffing. If too low, it won’t cook fast enough to trap steam inside. Try adjusting the heat and pressing lightly on the edges with a spatula to help it puff.
Can I store and reheat leftover roti?
Yes! Store roti in an airtight container at room temperature for up to 24 hours or in the refrigerator for 2-3 days. Reheat on a dry pan for 30 seconds per side to restore softness. Avoid microwaving, as it can make the roti chewy.
