My Everyday Roti Recipe – Soft and Fluffy in 15 Mins

Step 1: Prepare the Dough

In a large bowl, combine 300g plain flour and a heavy pinch (approx. 1/2 teaspoon) of salt. Pour in 180-220ml of boiling hot water. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for a few minutes until the dough is very soft and pliable. The mixture will be a little sticky but should come away from the sides of the bowl.

Step 2: Portion and Roll the Dough

Divide the dough into approximately 85g balls. Lightly dust your work surface and each dough ball with flour to prevent sticking. Roll out each dough ball into a thin, round roti.

Step 3: Cook the Roti

Heat a roti pan (tava) or flat griddle over medium-high heat. Carefully dust off any excess flour from the rolled roti before placing it onto the hot pan. Cook for about 30 seconds until small bubbles appear, then flip. Brush the cooked side with a small amount of oil. Cook for another 30 seconds, then flip again and brush the second side with oil. Continue flipping and pressing gently with a spatula until the roti puffs up and is cooked through, with light brown spots on both sides.

Step 4: Steam and Serve

As soon as each roti is cooked, remove it from the pan and immediately wrap it tightly in a clean tea towel. This allows the rotis to steam and remain soft. Serve warm, slathered with butter if desired.

• Hot water activates the gluten quicker, resulting in a very soft and pliable dough.

• Dust off any excess flour from the rolled roti before cooking to prevent it from burning on the pan.

• Flip the roti and add oil on each side while cooking to ensure it becomes super soft.

• As soon as the rotis are cooked, wrap them tightly in a tea towel to allow them to steam and stay soft.

• To freeze, wrap the hot rotis immediately and freeze them; they will stay perfect.