Roti (Indian Bread)

Close up of a puffed-up roti cooking on a griddle.

Roti, also known as chapati, is an Indian flatbread that is cooked on a griddle or flat-top grill in a dry fry style (thus no oil is used). It is often made from whole wheat flour, salt, and water.

This recipe is simple, however, to master making perfect roti is about technique and practice. It is fun for kids to help make, and with a bit of practice, you too can get them to puff up when cooking.

Serve with curries, stews, or similar. You can really serve them with anything normally accompanied by bread. They can also be used in a wrap style.

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A single puffed-up roti cooking on a griddle.
Cook roti on a hot, thick-bottomed frying pan, skillet, griddle, or the correct traditional item for cooking, a tawa, if available.
A stack of rolled-out, lightly floured roti resting on a plate ready to cook.
Roll the flattened, lightly floured dough until 1mm to 2mm thick before cooking.
Close up of a puffed-up roti cooking on a griddle.
The roti will puff up towards the end of cooking. This may take practice to work consistently, so don’t give up!

Roti (Indian Bread) Recipe

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Close up of a puffed-up roti cooking on a griddle.
Roti, also known as chapati, is an Indian flatbread cooked on a griddle. It is often made from whole wheat flour, salt, and water. Great camp bread option.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 8 Servings
CourseSide Dish
InfluenceIndian
DifficultySeasoned
MethodFry
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Ingredients

  • 3 cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 cups warm water
  • 3 tablespoons butter melted

Equipment

  • tawa (flat top grill, skillet, or griddle)

Directions

  • In a bowl, sift the whole wheat flour with the salt. 
  • Add a bit of water and start mixing. Keep slowly adding the water, a bit at a time, and knead it into the flour.
  • Once the dough is binding but not damp, continue to knead until pliable and soft. You will NOT need to use all of the water.
  • Break the dough into small balls slightly larger than a golf ball. Flatten them with your hand, then dust both sides of the disk with additional flour.
  • Roll the dough until 1mm to 2mm thick.
    Tip: The key to getting the bread to rise is to slightly lean harder on the edges of the bread when rolling. This will create a slightly thinner and more compressed edge compared to the center, but this difference is very subtle.
  • Heat to hot the tawa or a thick-bottomed frying pan, skillet, or griddle.
  • Add the roti and cook until about ¼ cooked through. Turn to cook on the other side to ¾ cooked. Flip to the original side to finish cooking. At this point, it should puff up.
  • Remove the roti then brush with the melted butter as soon as it comes out of the frying pan.

Nutritional Information

Sodium: 183mgCalcium: 18mgVitamin A: 135IUSugar: 1gFiber: 5gPotassium: 165mgCholesterol: 11mgCalories: 191kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 5gProtein: 6gCarbohydrates: 32gIron: 2mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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