Roti, similar to the Mexican tortilla, is a type of Indian flatbread and is a delicious and essential component of any Indian meal. Roti is simple to make, can be served plain or stuffed and is great with curry or other Indian dish.

Things You'll Need

Reserve enough flour for dusting your work surface and put the rest of the flour in a large bowl. Gradually add the water and mix the flour and water with your hands until it forms a stiff dough.

Put the dough on the floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes.

Return the dough to the floured surface and divide it into eight equal parts. Roll each into balls approximately the size of a small peach.

Flatten each ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle. Continue rolling the dough until it is about 8 inches in diameter.

Heat some butter in a cast iron skillet, on medium heat, and place the dough in the pan. Cook it for about a minute, or until it is golden brown and bubbles begin to appear. Turn it over and cook the other side.

Brush with melted butter and serve hot.


  • Roti is best if you fry it immediately after kneading, but the dough can be kept in the refrigerator for up to 3 days.