Recipe for Making Roti: Soft and Pliable Homemade Flatbread

Fresh homemade roti beats store-bought every time. This proven method delivers soft, pliable flatbread with minimal effort.

With simple ingredients and a hot griddle, you’ll achieve restaurant-quality results. The dough comes together quickly and rests briefly before cooking.

Ingredients for Recipe for Making Roti

Minimal ingredients yield restaurant-quality flatbread with effortless preparation at home.

The flour quality is paramount for this dish. Bob’s Red Mill or King Arthur brands offer consistent results for both whole wheat and all-purpose varieties. Whole wheat provides structure while all-purpose ensures softness. Warm water temperature (110°F) is critical—too hot kills the yeast-like development, too cold slows gluten formation. Use a kitchen thermometer for accuracy.

No yogurt? Buttermilk at equal volume works well, though the tang may be more pronounced. For a dairy-free version, unsweetened almond milk with 1 tsp lemon juice can substitute. The ghee can be replaced with melted clarified butter or neutral oil. Sugar is optional but recommended for better browning and subtle sweetness.

Dough rests best covered with a damp towel at room temperature for 20-30 minutes. Cooked roti stays soft for 2-3 days in an airtight container. Reheat on a dry skillet or wrap in foil and warm in oven. Freeze uncooked dough balls for up to 1 month.

Step-by-Step Instructions for Making Roti

Master the technique for perfect homemade flatbread with these precise, tested steps.

Step 1: Combine and Knead the Dough

In a large mixing bowl, combine the 2 cups Whole Wheat Flour, 0.5 cup All-Purpose Flour, 0.5 tsp Salt, and 1 tsp Sugar. I always whisk these dry ingredients together first to ensure even distribution of the salt and sugar.

Create a well in the center and add the 0.75 cup Warm Water, 2 tbsp Vegetable Oil, and 2 tbsp Plain Yogurt. Using your fingers or a wooden spoon, gradually incorporate the dry ingredients into the wet until a shaggy dough forms. The warm water activates the gluten, while the yogurt adds tenderness.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little extra vegetable oil if the dough feels too stiff. You’ll know it’s ready when it springs back gently when pressed with your finger.

Step 2: Rest the Dough for Optimal Texture

Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Drizzle a little more vegetable oil on top to prevent drying. Cover with a damp kitchen towel or plastic wrap.

Let the dough rest at room temperature for 30-45 minutes. This resting period allows the gluten strands to relax, making the dough easier to roll out. The yogurt in the dough will also begin to tenderize the flour, ensuring a softer final product.

After resting, the dough should be slightly puffed and smooth. If it feels sticky, dust with a bit more Whole Wheat Flour before proceeding.

Step 3: Divide and Roll the Dough

Divide the dough into 8 equal portions (since this makes 4 servings, each with 2 rotis). Roll each portion between your palms to form a smooth ball, then flatten slightly with your fingers.

On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter. Rotate the dough as you roll to maintain an even thickness. If the edges crack, press them together gently—this often happens with whole wheat dough but won’t affect the final texture.

The roti should be thin but not translucent. If it springs back while rolling, let it rest for 1-2 minutes before continuing. This prevents the gluten from resisting.

Step 4: Cook the Roti on High Heat

Heat a heavy skillet or tawa over medium-high heat. Once hot, place a rolled roti on the surface. Cook for 30-45 seconds until small bubbles begin to form and the underside turns light golden brown in spots.

Flip the roti and cook the other side for another 30 seconds. Press down gently with a clean cloth or spatula to encourage even cooking. You should see the roti puff up slightly—this indicates proper heat and moisture content.

Flip once more and cook for 15-20 seconds until both sides have golden brown spots and the roti is fully puffed in areas. The ideal roti will have a few charred spots for authentic flavor.

Step 5: Finish with Ghee and Serve Warm

Remove the cooked roti from the skillet and immediately brush the top surface with ghee using a pastry brush or the back of a spoon. This step adds richness and helps keep the roti soft and pliable.

Stack the finished rotis in a clean kitchen towel to keep them warm and prevent drying. The steam from the hot roti will soften any that were cooked slightly too long. Serve immediately while warm for the best texture.

Each roti should be soft, slightly chewy, and easy to tear. If any seem dry, brush with a little more ghee before serving. These homemade rotis are best enjoyed fresh but can be reheated briefly on a dry skillet.

Best Sauces and Condiments for This Dish

Classic Indian Chutneys

You can’t go wrong with mint-coriander chutney—blend 1 cup fresh mint, 1 cup cilantro, 2 green chilies, and 1 tbsp lemon juice for a refreshing, bright dip. I also love tamarind chutney for its sweet-tangy balance. 🌿

Rich Yogurt Sauces

A simple raita made with 1 cup yogurt, ½ cucumber (grated), and ½ tsp cumin powder cools the palate beautifully. For extra richness, stir in 2 tbsp grated coconut—it pairs perfectly with warm roti.

Spicy Pickles

Mango pickle adds a punchy, tangy crunch that cuts through the softness of your flatbread. Try Patak’s brand for authentic flavor. Lime pickle is another zesty option I always keep in my pantry.

Herb-Infused Oils

Drizzle garlic-infused olive oil or chili oil over your roti for an extra flavor boost. I make mine by heating ½ cup oil with 4 crushed garlic cloves and 1 tsp red pepper flakes for 5 minutes. 🔥

Sweet Complements

For a sweet contrast, serve with honey or date syrup. A sprinkle of cardamom powder on warm roti with 1 tsp honey makes a simple but divine treat.

Fusion Dips

Try hummus or tzatziki for a Mediterranean twist. I blend 1 can chickpeas, 2 tbsp tahini, and 1 garlic clove for a quick hummus that pairs surprisingly well.

Frequently Asked Questions