Classic Soft Rotis
Recipe Summary
- A simple, step-by-step guide to making classic, soft rotis that puff up perfectly every time. This unleavened flatbread is a staple in Indian cuisine, perfect for pairing with curries and sabjis.
All Ingredients - For the Roti Dough
- All-purpose flour 2 cups
- Kosher salt 1 tsp
- Canola oil 1 tbsp
- Hot water 3/4 to 1 cup, as needed
- Melted butter or ghee 2 tbsp, for brushing
Tools You'll Need
- Pan
- Tawa
- Mixing bowl
- Bowl
- Rolling pin
- Tongs
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Flour Mixture
In a large bowl, add the all-purpose flour and season with kosher salt. Pour in the canola oil. Using your fingers, mix the oil into the flour until the mixture has a sandy texture.
Step 2: Knead the Dough
Slowly stream in the hot water while mixing with your hand. Continue adding water until a shaggy dough ball forms. Knead the dough in the bowl for until it becomes a supple, soft, and smooth ball.
Step 3: Rest the Dough
Cover the bowl with a damp cloth and let the dough rest for . This step is important for relaxing the gluten.
Step 4: Portion the Dough
After resting, take the dough and pinch off equal-sized pieces. Roll each piece between your palms to form a smooth, crack-free ball.
Step 5: Roll out the Rotis
Lightly flour your work surface. Take one dough ball, press it flat, and coat it in flour. Using a rolling pin, roll it out into a thin, even 8-inch circle, flipping and adding more flour as needed to prevent sticking.
Step 6: Cook the Roti
Heat a flat pan or tawa over medium-high heat. Place the rolled-out roti onto the hot pan. Cook for about on the first side until small bubbles appear. Flip and cook the other side for another until brown spots form.
Step 7: Puff the Roti on an Open Flame
Using tongs, carefully remove the roti from the pan and place it directly over an open gas flame. It should puff up like a balloon within a few seconds. Flip it once to cook evenly.
Step 8: Finish and Serve
Remove the puffed roti from the flame and immediately brush it generously with melted butter or ghee. Stack the rotis to keep them soft and serve warm.
Pro Tips
• Using hot water is crucial as it helps to make the dough nice and tender.
• Resting the dough for at least 30 minutes allows the gluten to relax, making the dough stretchy and easy to roll out.
• If your roti doesn't puff up completely in the pan, you can place it directly on an open gas flame for a few seconds to help it inflate.
• Don't worry if your rotis are not perfectly round at first. Practice will improve your technique.
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