Handmade Roti
Summary
- Learn how to make delicious handmade Roti from scratch. This recipe combines wholemeal and plain flour, kneaded with oil and warm water, then rested to create soft, pliable flatbreads. Cooked on a hot pan and brushed with ghee, these rotis are perfect for soaking up curries and stews.
Video Chapters
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All Ingredients - Roti Dough
- Wholemeal Flour 2 cups
- Plain Flour 1 cup
- Salt 1 tsp
- Vegetable Oil 2 tbsp
- Warm Water 1 cup
- Melted Ghee 2 tbsp
Tools You'll Need
- Pan
- Tawa
- Mixing bowl
- Rolling pin
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 Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, combine 2 cups of wholemeal flour, 1 cup of plain flour, and 1 teaspoon of salt. Pour in 2 tablespoons of vegetable oil and approximately 1 cup of warm water. Mix all ingredients by hand until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough to a clean, floured surface and for until it becomes smooth and elastic. The dough should be soft and pliable.
Step 3: Rest the Dough
Form the dough into a ball, cover it with plastic wrap, and at room temperature for . This allows the gluten to relax, making the dough easier to roll.
Step 4: Divide and Shape
After resting, sprinkle some flour on your work surface. Divide the dough into 8 equal portions. Take one portion, flatten it slightly with your hands, and then use a rolling pin to roll it into a thin, round disc, about 6-8 inches in diameter.
Step 5: Cook the Roti
Heat a flat pan or tawa over medium-high heat. Once hot, place a rolled roti onto the pan. Cook for about until small bubbles appear on the surface and the bottom is lightly browned. Flip the roti. It should puff up. Cook for another until both sides are golden brown and cooked through.
Step 6: Brush with Ghee and Serve
Remove the cooked roti from the pan and immediately brush one side with melted ghee. Place it on a plate and cover with a clean cloth to keep warm. Repeat the rolling and cooking process for the remaining dough portions. Serve hot with your favorite curry or side dish.
Pro Tips
• Adjust water quantity as needed to achieve a soft, pliable dough.
• Ensure your pan is hot before adding the roti to get a good puff and browning.
• Brush with ghee immediately after cooking for the best flavor and texture.
Variations
• For a richer flavor, you can add a tablespoon of yogurt to the dough.
• Experiment with different flours like chickpea flour for a gluten-free option (though texture will differ).
• Add finely chopped herbs like cilantro or mint to the dough for an aromatic twist.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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