Roti Recipe (Buttery Indian Flatbread)
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4.8
189 reviews
Excellent
Roti Recipe (Buttery Indian Flatbread)
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This roti recipe produces a soft, pliable Indian flatbread made from bread or all-purpose flour mixed with melted butter and warm water. The dough is kneaded until smooth and rested to enhance softness, then rolled and fried in butter to create a tender, buttery bread with a light texture. The use of butter both in the dough and for frying distinguishes this version, delivering a rich flavor and delicate crumb suitable as a side to many Indian dishes or as a wrap.
Description
Roti Recipe (Buttery Indian Flatbread) begins with a simple dough of bread flour, salt, melted butter, and warm water, kneaded into a smooth ball. Resting the dough for 20-45 minutes encourages a softer, more flexible texture which makes rolling easier. The flatbreads are cooked by frying them in butter, resulting in a lightly crisp exterior and tender interior with a subtle buttery taste. This preparation differs from dry-roasted rotis by adding richness through butter applied during cooking.
The flatbread serves well alongside curries, dals, or vegetable dishes, acting as a vehicle for scooping and soaking up sauces. It can also be rolled and eaten plain or used as a wrap for various fillings. The buttery character lends a comforting, slightly indulgent touch to everyday meals.
This recipe notes that it can be adapted for vegan diets by substituting oil for the butter in both the dough and frying. Additionally, ghee may be used instead of butter for a traditional flavor variant. Resting the dough longer produces softer rotis, but do not expect the dough to rise as it contains no leavening agents.
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Ingredients
- 2 cups bread flour or all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 2 tablespoons butter melted
- 2/3 cup water warm
- 1/4 cup butter for frying, or more as necessary
Instructions
- Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. (I prefer kosher salt, but table salt is fine.)
- Add 2 tablespoons melted butter* and mix it in with the fork until the flour is crumbly. Make sure to break up any big chunks.
- Add 2/3 cup warm water. Mix it together with the fork until the dough pulls together. At this point, I start using the dough hook attachment on my stand mixer, but you can also turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Scrape down any dough that sticks to the side, but it should form itself into a ball pretty quickly.
- Rest the dough. When you are done kneading, shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes. The longer you rest the dough, the softer and more pliable your roti will be, and the easier it will be to roll out. (It will not rise at all, so don't expect it to look different after the rest period. This ain't no yeast recipe.)
- Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. (see photos)Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos. (If you want to roll all the dough out at once before frying, stack the sheets, each one separated with a square of parchment paper so they don't stick together. I prefer to roll out my next piece of dough while I'm frying the first one, so I don't do this.)
- Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it's very hot.Add about a teaspoon of butter to the pan and swirl to coat the bottom.
- Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then use your fingers or a spatula to flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. It will cook in 30 to 50 seconds. Adjust the heat as necessary so that the roti cooks quickly (under a minute) but does not burn. Every stove is different so you will have to play around. You will know it is done when light brown spots appear on the side that is cooking. The top should have a few bubbles. Flip the roti back to the original side (using more butter if necessary) just until the brown spots appear, another 20-30 seconds.
- Steam the Roti. This step is super important to get soft and pliable roti! Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel (it should not be touching the plastic or it will get soggy.) Seal the bag. As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top. The roti will steam each other in the center. Keep the bag closed as much as possible. You can also skip these steps and steam roti in a tortilla warmer.
- Serve the roti hot, with curry and rice.
- Store leftover roti in a ziplock bag lined with paper towels.
- Freezing Roti: Layer your roti between sheets of parchment paper so they don't stick to each other, and seal in a ziplock bag. Store flat in the freezer.To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don't overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.
Equipments used:
Notes
- Butter adds flavor and softness to both the dough and cooking process, but can be replaced with oil for a vegan option.
- Rest dough for at least 20 minutes to achieve easier rolling and a more tender flatbread.
- Use bread flour for better gluten development and pliability, but all-purpose flour works as a substitute.
- Fry in sufficient butter to get a light crispness on the outer surface without burning.
Nutrition Information
Show Details
Serving
1roti
Calories
252kcal
(13%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
30mg
(10%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
354IU
(7%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1roti | |
| Calories | 252kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 354IU | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
189 reviews
Excellent
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