Roti – The Best Buttery Indian Flatbread
I can’t get enough of this Roti bread recipe! It’s a super easy and delicious Indian flatbread. It is amazing when served with a saucy Indian dish and is perfect for sopping up extra sauce. Use lots of butter!
Originally posted March 28, 2012
One morning last week I was rushing around trying to get baby Charlotte and myself out the door. We were late for playgroup, and directly after that we had several errands to run. I was trying to simultaneously dry my hair, feed Charlotte oatmeal, and get a package to my sister ready to take to the post office.
I finally had everything ready to go and in my arms: purse, diaper bag, Charlotte, package to my sister, keys. Wait, keys? Where are my keys? Nooooo!!!
After searching the entire house with a flashlight, I called Eric at work, exasperated. Can you check your pockets, you must have accidentally taken my keys. (I’m sure he could hear what I was really saying: This is all your fault. Sometimes I wonder why Eric puts up with me.) After he convinced me that he really didn’t have them, I dejectedly hung up and stared around my torn-apart house. Finally I decided to check my car. (Only after I fought the urge to grab my keys. How am I supposed to get in my car without the keys?)
So I took Charlotte with me down to the car, and there they were: sitting on the back seat in the unlocked car, fully visible from the window.
Sigh. At least we still have a car. And at least Eric got “I’m sorry” brownies later that day at work. I’m not entirely heartless.
How to make Roti (Indian Bread)
This Roti flatbread is so delicious! I can’t get enough of it. It is really good by itself, but it is amazing when served with a saucy Indian dish, like this Slow Cooker Chicken Tikka Masala I just posted, or this Slow Cooker Basil Chicken in Coconut Curry Sauce. It’s perfect for sopping up extra sauce. This recipe is super easy. It can be made ahead of time and re-heated in the microwave with good results. Use lots of butter! You only live once!
Check out these other amazingly delicious recipes!
- Pot Roast Crock Pot
- French Toast Recipe
- Red Beans and Rice
- Texas Sheet Cake
- How to make Tomato Soup
- Caramel Cake
- Stuffed Bell Peppers
- Zuppa Toscana
- Chicken Parmesan
Roti (Buttery Indian Flatbread)
- 2 cups bread flour or all-purpose flour, I have used both and can't tell the difference
- 1 teaspoon salt
- 2 tablespoons melted butter
- 2/3 cup water
- lots more butter, for frying
- In a large bowl, sift or whisk together flour and salt. Add melted butter and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (I do all this in my stand mixer.) Cover and set aside for 45 minutes. (I have tried this with and without resting the dough and cannot tell a difference.)
- Divide dough into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking. (You seriously want to roll these out super-duper thin. Another tip: do not roll these out all at once and stack them with wax paper in between. It will stick to the wax paper and then you will want to tear your hair out. If you want to roll them all at once, spray wax paper with nonstick-spray, then stack.)
- Set a griddle to high heat, or if you are using a frying pan, set the stove a couple notches above medium heat. When the pan is hot, use a spatula to spread about a half teaspoon or so (eyeball it) of butter on the pan. The butter should melt immediately. Transfer very thin roti dough to the pan. Wait about 6 or 7 seconds, then flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. Roti will cook in 30 to 50 seconds. You will know it is done when light brown spots appear on the side that is cooking. Flip the roti back to the original side (using more butter) just until the brown spots appear.
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