How To Make Roti (Indian Flatbread)

Roti (Indian Flatbread)

Roti is awesome.  It is one of the tastiest cheap foods ever, and there is pretty much no ingredient list – whole wheat flour, water, salt.  Hardly a recipe, but I’m posting it because making it is a bit of an (easy) process.

I’m trying to think of what to compare them to – tortilla shells, perhaps, but lighter and with air pockets, sort of like a pita, but thinner.  It does bear a slight resemblance to naan bread, though roti is simpler to make and is less dense.

I love roti on a plate of Indian food as a final touch for a simple and inexpensive supper.  If you’re in the mood to go all out, make naan bread, but if you want something a little more everyday, roti is where it’s at.

How To Make Roti (Indian Flatbread)
Makes 6 roti


1 and 1/4 c. whole wheat flour
1/2 c. water
1/4 tsp. salt
Margarine (optional)


1. Combine the flour, water and salt in a bowl and stir.  Knead for a few minutes until it becomes more smooth, adding more flour if necessary.  Roll into a ball and put back in the bowl, and cover with a tea towel for 30 minutes or so.

2. Heat a skillet over medium heat.  If your skillet isn’t non-stick, you might want to add a little oil to the pan.  Divide the ball of dough into 6, and roll out a piece thinly and about 6 inches:

Roti (Indian Flatbread)

Put it on the skillet and let it hang out until it starts to form bubbles, usually about a minute:

Roti (Indian Flatbread)

Flip and cook for another 30 seconds to 1 minute.  Flip again and press down on the roti with a tea towel, and it should fill up with air!  It’s kind of a magical experience, actually.

Roti (Indian Flatbread)

Now it’s done!  You can put it aside on a plate, and give it a pat of margarine if you desire. Serve it up with lots of other Indian foodstuffs, like basmati rice and the aloo gobi from the previous post!

Aloo Gobi (Indian Potatoes and Cauliflower)

5 more days until I’m officially a nomad for nearly two months, and one last TCK performance coming up Saturday night at the Exchange!  I’m secretly calling it my going away party.  🙂  And until next time, eat lots of amazing food!

  • Jesse

    I'm not sure if I've mentioned this – but I'm married to an Indian fellow and we make roti all the time! Your recipe and instructions are as authentic as you get!! Can you believe how easy and yummy it is?

  • Allysia

    I'm glad to know it passes the authenticity test. 🙂 And I didn't know you were married to an Indian dude, until a few seconds ago when i saw your blog post on your wedding!

  • Jen

    I never knew Roti was so easy to make! Have you tried it with different flours? I'm super stoked to get more involved with the bread making.

    PS-thanks for your response to my most recent post. I think it is helpful and important to have those kinds of conversations. 14 more days till vvc–so excited!

  • Allysia

    I haven't tried roti with different flours, not even all purpose! It's because we always have a giant bag of whole wheat flour that I feel compelled to use.

    I'm ridiculously pumped for vvc! And for experiencing Portland for the first time!

  • Mihl

    I love roti! Thanks for the great tutorial!

  • Jolene – EverydayFoodie

    I am very impressed with your roti!!! It looks perfect!

  • Allysia

    Thanks guys! 🙂