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Roti recipe
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Discover the secrets to perfect, puffy roti bread in our easy recipe using plain white flour. Cooked on a heated pan and waved over flame for that magical puff, then kept warm under a tea towel for a soft, foldable texture. Enjoy with your favorite curry or get creative with roti cups or a spring onion variation.
Ingredients:
  • 375.00 ml plain flour, plus extra for dusting
  • 1.20 gm salt
  • 125.00 gm warm water
  • 1 spring onion, green tops only, finely minced (about 2 tbsp)
  • 18.40 gm canola oil
Instructions:
  • In a large bowl, mix the flour and salt. Create a well in the center, then add the water, spring onion, and oil. Mix for 1 minute until the dough comes together smoothly (no need to knead). Let the dough rest for 15 minutes at room temperature while preparing a baking tray lined with baking paper.
  • Divide the dough into 8 equal portions and shape them into balls. Lightly dust each ball with flour and roll them out into circles about 12cm in diameter and 2mm thick. Transfer the dough circles to the prepared tray.
  • Heat a large heavy frying pan over medium heat. For gas stoves, turn the burner next to the preheated pan to medium-high heat. (For electric stoves, refer to Notes).
  • Take one rolled dough and cook in a hot frying pan for 20 seconds on each side until brown spots appear. Then, using tongs, lay the roti over a medium-high burner to cook for 15 seconds on each side until it starts to puff and has some charred spots. Transfer the cooked rotis to a clean tea towel, cover to keep warm, and repeat the process with the remaining rolled dough to make a total of 8 rotis.

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