Classic Soft Rotis – Indian Flatbread

Step 1: Prepare the Dough Base

Add all-purpose flour to a bowl, season with kosher salt, and pour in canola oil. Mix the mixture together with your hands until it is sandy in texture.

Step 2: Knead the Dough

Stream in hot water and mix until a shaggy ball forms. Continue to knead the dough until it forms a supple, soft dough ball.

Step 3: Rest the Dough

Cover the dough ball with a cloth and let it rest for 30 minutes. This allows the glutens to relax, making the dough nice and stretchy and easy to roll out.

Step 4: Portion the Dough

Once the dough has rested, pinch off pieces of the dough and roll them into small, even balls.

Step 5: Roll Out the Rotis

Scatter a little bench flour onto your work surface. Place a dough ball on the flour and gently roll it out with a rolling pin into an 8-inch circle. Flip it once or twice to ensure it gets nice, even, and round.

Step 6: Cook on a Frying Pan

Heat a frying pan on the stove over medium-high heat. Place a rolled-out roti onto the hot pan and cook for about 30 seconds per side, until it starts to bubble and light brown spots appear.

Step 7: Puff on Open Flame

If the roti hasn't fully puffed up like a balloon on the pan, place it directly on the open flame for a few seconds. This extra heat will help it puff up completely.

Step 8: Brush with Butter

Once cooked, remove the roti from the heat and immediately brush it with plenty of melted butter.

Step 9: Serve Fresh

Serve the classic soft rotis warm. They are super tender with a chewy bite and are excellent paired with curries, subjis, or even eaten on their own or with jam for breakfast.

• Use hot water for the dough to make it nice and tender.

• Let the dough rest for 30 minutes to allow glutens to relax, making it stretchy and easy to roll.

• If you have a thin roti rolling pin, use it for stretching the dough evenly.

• Don't worry if your rotis aren't perfectly round; practice makes perfect.

• Eat with curries, subjis, or for breakfast with jam.