Buttery Indian Roti (Indian Flatbread) Recipe

Introduction

Roti is a classic Indian flatbread that’s soft, buttery, and perfect for scooping up curries or enjoying on its own. This recipe guides you through making tender, flaky roti with a simple dough and a buttery finish.

Ingredients

• 2 cups bread flour (or all-purpose flour, spooned and leveled)
• 1 teaspoon salt
• 2 tablespoons butter (melted)
• 2/3 cup warm water
• 1/4 cup butter (for frying, or more as necessary)

Instructions

1. Step 1: In a large bowl or stand mixer, whisk together the bread flour and salt using a fork until combined.
2. Step 2: Add the melted butter and mix with the fork until the flour becomes crumbly, breaking up any large chunks.
3. Step 3: Pour in the warm water and stir until the dough starts to come together. Knead the dough with a dough hook or by hand on a lightly floured surface until smooth and elastic, about 8 minutes.
4. Step 4: Shape the dough into a ball, cover it with a tea towel, and let it rest for 20–45 minutes to become softer and easier to roll.
5. Step 5: Divide the dough into six equal portions. Roll each into a smooth ball, then flatten with your fingers and use a rolling pin to roll into an 8-9 inch thin circle.
6. Step 6: Heat a cast iron skillet or heavy frying pan over medium to medium-high heat until very hot. Add about a teaspoon of butter and swirl to coat the pan.
7. Step 7: Place one rolled dough circle into the pan. After 6–7 seconds, flip it over. Add more butter if needed. Cook each side until light brown spots appear, about 30–50 seconds per side, adjusting heat to prevent burning.
8. Step 8: To keep rotis soft, place each cooked roti inside a large ziplock bag lined with paper towels, stacking with paper towels between layers. Seal the bag to steam them gently while you cook the remaining rotis.
9. Step 9: Serve rotis hot along with your favorite curry and rice.
10. Step 10: Store leftover rotis in a ziplock bag lined with paper towels.
11. Step 11: For freezing, layer rotis between parchment paper, seal in a ziplock bag, and freeze flat. Reheat by thawing at room temperature and microwaving gently or grilling from frozen.

Tips & Variations

• Resting the dough longer makes the roti softer and easier to roll out.
• Use bread flour for a chewier texture; all-purpose flour works fine for a lighter roti.
• Butter the pan generously to keep rotis soft and add richness.
• Rolling rotis very thin ensures they cook evenly and become flaky.

Storage

Store leftover rotis in a ziplock bag lined with paper towels at room temperature for up to 2 days. For longer storage, freeze them layered with parchment paper inside a sealed bag. Reheat gently in the microwave or on a hot skillet to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well and will produce a slightly lighter roti. Bread flour gives a chewier texture but is not necessary.

Why isn’t my roti soft and pliable?

Make sure to rest the dough sufficiently and use enough butter while cooking. Also, steaming cooked rotis in a sealed bag keeps them soft by trapping moisture.

Buttery Indian Roti (Indian Flatbread) Recipe

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★★★★★

5 from 77 reviews

This buttery Indian flatbread recipe for roti delivers soft, pliable, and flavorful breads perfect for pairing with curries and rice. Made with simple ingredients like bread flour, butter, salt, and water, this easy recipe includes detailed steps to knead the dough, roll it thin, cook on a hot skillet with butter, and steam for ultimate softness. Perfect for any meal, roti is a versatile and comforting staple in Indian cuisine.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 rotis 1x
• Category: Bread
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups bread flour (or all-purpose flour, spooned and leveled)
• 1 teaspoon salt
• 2 tablespoons butter (melted)
• 2/3 cup warm water

For Cooking

• 1/4 cup butter (for frying, or more as necessary)

Instructions

1. Make the dough: In a large bowl or stand mixer, whisk together 2 cups bread flour and 1 teaspoon salt using a fork until combined.
2. Add melted butter: Mix in 2 tablespoons melted butter with the flour until crumbly, breaking up any large lumps.
3. Add warm water and knead: Pour in 2/3 cup warm water and mix until dough begins to form. Knead by hand or using a dough hook on a stand mixer until smooth and elastic, about 8 minutes.
4. Rest the dough: Shape dough into a ball, cover with a tea towel, and let it rest for 20-45 minutes to develop softness and pliability. Note: This dough does not rise.
5. Roll out the dough: Divide dough into six equal pieces. Roll each piece on a lightly floured surface into a thin circle approximately 8-9 inches in diameter.
6. Preheat cooking surface: Heat a cast iron skillet, griddle, or large frying pan over medium to medium-high heat for several minutes.
7. Cook the roti: Add about 1 teaspoon butter to the pan, swirl to coat. Place a roti on the pan, fry about 6-7 seconds, then flip. Cook for 30-50 seconds, adjusting heat to avoid burning. Flip again and cook until light brown spots appear, about 20-30 seconds, using more butter as needed.
8. Steam the roti: Place cooked roti inside a ziplock bag lined with paper towels, layering with additional paper towels between rotis. Seal the bag to allow steam to soften the bread as you cook the remaining rotis.
9. Serve: Enjoy roti hot with curry and rice for a delicious traditional meal.
10. Store leftovers: Keep extra rotis in a ziplock bag lined with paper towels at room temperature or refrigerate.
11. Freeze and reheat: Freeze rotis layered between parchment paper in a ziplock bag. Reheat by thawing and microwaving gently or grilling from frozen using the same cooking method.

Notes

• Resting the dough longer makes roti softer and easier to roll.
• Using bread flour gives a slightly chewier texture than all-purpose flour.
• Butter is essential during frying for softness and flavor; do not skimp.
• Steaming cooked rotis in a closed ziplock bag or tortilla warmer keeps them moist and pliable.
• If stacking rolled rotis before cooking, separate with parchment paper to prevent sticking.
• Adjust heat carefully to ensure rotis cook quickly without burning.
• Freezing rotis is a convenient way to store leftovers for future meals.

Keywords: Roti, Indian flatbread, bread recipe, frying, Indian cuisine, butter roti, homemade bread