Name: Classic Soft Rotis
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4-8 People
Cuisine: Indian
Ingredients: 2 cups All-purpose flour; 1 tsp Kosher salt; 1/4 cup Canola oil; 1/2 to 3/4 cup Hot water; as needed (for dusting) All-purpose flour; 2-4 tbsp Melted butter

Ready in

60 mins

Cuisine

Indian

Prep Time

40 min

Cook Time

20 min

Serving

4-8 People

Calories / Serving

~450 kcal

Recipe by The Spice Girl on YouTube

Recipe Summary

Learn how to make classic soft rotis that puff up perfectly every time. This simple recipe uses basic ingredients and techniques to create tender, chewy flatbreads, perfect for pairing with curries or enjoying on their own.

Adjust servings

Tap an ingredient to mark it ready0 of 6 ready

All Ingredients - For the Dough

All-purpose flour 2 cups
Kosher salt 1 tsp
Canola oil 1/4 cup
Hot water 1/2 to 3/4 cup

All Ingredients - For Finishing

All-purpose flour as needed (for dusting)
Melted butter 2-4 tbsp

Tools You'll Need

Pan
Frying pan
Mixing bowl
Rolling pin

Plan Ahead

Up to 30 min of hands-off time you can shift to earlier.

Step 3 · Rest30 min
Rest the Dough Cover the dough ball with a cloth and let it rest for 30 mi…

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)

⚠ Contains Allergens

glutendairy

Step-by-Step Instructions

Step 1: Prepare the Dough Base

Add 2 cups of all-purpose flour to a mixing bowl. Season with 1 teaspoon of kosher salt. Pour in 1/4 cup of canola oil. Mix the mixture together with your hands until it forms a sandy texture.

Step 2: Form and Knead the Dough

Gradually stream in 1/2 to 3/4 cup of hot water while mixing. Continue to mix and the dough until it forms a supple, soft ball. Hot water is crucial for tender dough.

Step 3: Rest the Dough

Cover the dough ball with a cloth and for . This resting period allows the glutens to relax, making the dough stretchy and easier to roll out. Note that the dough will not increase in volume as it contains no yeast or leavening agents.

Step 4: Portion and Roll the Dough

Pinch off pieces of the rested dough and form them into small, uniform balls (approximately 8 balls from this recipe). Scatter a little all-purpose flour onto your clean work surface. Place a dough ball on the floured surface and gently roll it out into an 8-inch circle using a rolling pin. Flip it once or twice during rolling to ensure it's nice, even, and round.

Step 5: Cook the Rotis in a Pan

Heat a frying pan over medium-high heat. Place one rolled roti into the hot pan. Cook for about per side, until light brown spots appear.

Step 6: Puff the Rotis (Optional)

If the roti hasn't fully puffed up in the pan, carefully transfer it directly onto an open flame on your stove. Allow the extra heat to puff it up like a balloon for a few seconds, flipping once if needed, until fully puffed and lightly charred.

Step 7: Butter and Serve

Once cooked, remove the roti from the heat and immediately brush it generously with melted butter. Repeat the cooking and buttering process for the remaining dough balls. Serve fresh and warm.

Pro Tips

• Use hot water to make the dough tender.

• Resting the dough for 30 minutes allows glutens to relax, making it stretchy and easy to roll.

• A thin roti rolling pin is ideal for stretching the dough evenly, but a conventional one works.

• Don't worry if your rotis aren't perfectly round; practice improves technique.

• If the roti doesn't puff up in the pan, place it directly on the flame for extra heat to help it puff.

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