I can’t get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft. I will show you just how to make roti, step by step! Originally posted March 28, 2012.

Indian flatbread stacked and folded over

I was over at my parents house the other day and checked the fridge, obviously. I don’t think I will ever grow out of this habit. Mom’s fridge has Mom’s Food in it, and there’s just something nostalgic about your mother feeding you, even if you are in your 30s and have kids of your own. And even if all Mom has in there are some unrecognizable leftovers, I’m still going to check them out. Just to make sure, you know.

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rolled indian flatbread on a plate with yellow curry

But last week I was over there and opened up the fridge to find a Little Caesar’s gift card on the shelf, propped up front and center. I asked my dad, what the heck is there a gift card in your fridge for??

close up photo of roti Indian bread folded over

He said, “oh, yeah, someone gave it to us and we keep forgetting to use it. So we put it in the fridge to help us remember. Next time we’re hungry, we will open the fridge and remember, hey, pizza!”

hand moving roti indian bread to show softness

I feel like this is the opposite of most people?? I’m pretty sure if someone offered me a free pizza I wouldn’t have to be reminded that I have a free pizza on the line. I mean right? More like, “I’m definitely not eating anything else or even opening my fridge until I have hot pizza in my mouth.” Or maybe this is just me and my scavenging ways. Free food or bust, man.

You know what I can’t get for free? Roti bread. Have you tried this stuff? I’M OBSESSED. I can’t even find it on the menu in most Indian restaurants where I live in California (all hail the Naan, apparently, sheesh talk about a diva.)

Indian bread stacked and folded over on a metal plate with blue napkin

I love me some Homemade Naan but I feel like the world needs to know about Naan’s skinny kid brother Roti, who could totally take Naan down in an arm wrestling match, I’m just saying. He’s might be skinny but he’s smooth. He might not have that yeasty Naan puff but he’s soft and pliable for days. Okay this analogy is going downhill fast, let’s get into the details:

What is Roti?

Roti is an Indian flatbread traditionally eaten alongside curry or other saucy Indian dishes.

roti indian bread dipped into yellow curry in wood bowl

Roti is unleavened, meaning it doesn’t have any yeast or baking powder to give it that springy texture. It is traditionally made with just two ingredients, Indian whole wheat flour (“atta”) and water. When made correctly, it is soft and buttery and chewy and tender, similar to a Mexican tortilla.

rolled up indian roti flatbread on parchment paper with jalapeno and red onion

Roti also is sometimes called Chapati. Roti is traditionally made with just flour and water, some define chapati as a version with flour, water, salt and oil (or butter, as in today’s recipe). Some regions or families might roll theirs out to different thickness levels. There’s always more than one way to make a classic recipe like Roti! But the result is always a soft, pliable, deliciously flavorful vehicle to get even more saucy curry into your mouth. Yum.

Is Roti the same as Naan?

No it’s not the same, although they are usually eaten in the same way: alongside curry. Naan is another type of Indian bread, but it is made with dairy (like butter, sour cream, or yogurt) and has yeast in it. It rises a couple times before you roll it out and fry it, just like roti.

roti bread stacked in a wooden bowl with parchment paper

It’s really hard to choose between roti and naan, let me just say. They are both SO good!

My brother was over this week and was enjoying some of my test Roti’s, and was going on about how he likes it so much more than Naan. He lived in India for a summer, so has a lot more first hand experience with legit Roti than I do. I don’t pick favorites, give me Roti or give me Naan and I will be double time excited about my curry!

Indian roti bread on a metal plate with blue napkin and parchment paper

Roti Recipe Ingredients

Here’s everything you need!

  • Bread flour. You can substitute all-purpose flour in a pinch, but your roti won’t be as chewy. More about flour choices below!
  • Salt. I like to use kosher salt, but table salt is fine too.
  • Butter. I use salted butter. Vegan variation: use oil!
  • Water. I like to use warm water to make the dough nice and pliable.
soft roti recipe folded over in parchment paper with cilantro

How to make Roti (Indian Bread)

I’m telling you guys, it could not be any easier to make this dough. You can basically do it in your sleep. Here is a quick overview. I’ll go over all the method details below, and of course the recipe card is at the bottom of the post.

  1. Mix together flour and salt
  2. Add butter and cut it in to make crumbles
  3. Add water to form dough
  4. Knead
  5. Rest
  6. Roll
  7. Fry
  8. Steam
adding salt to a large bowl of bread flour

Add some salt to your bread flour and whisk it together. Traditional roti is unsalted, but I’m sorry, I just can’t. Bread is just not worth the calories if there is no salt in it, haha. All the Florentines in Italy are coming for my head too. (Florentines are famous for not salting their bread.)

Before we move on, a note about the flour you use:

Which flour is best for Roti?

Traditional Roti bread made in India is made with just two ingredients, Atta flour and water. Atta is a type of Indian whole wheat flour. It has a high protein content, which makes your dough nice and strong, meaning it won’t fall apart when you roll it out super thin, as is necessary for Roti.

bread flour and all purpose flour in sacks on the counter

Since Atta is not a common ingredient where I live, I substitute bread flour. Bread flour has a high protein content just like Atta, and is much more pliable than the whole wheat flour options we have available around here. (If you use whole wheat flour, your roti will be very difficult to roll out, and will be tough instead of chewy.)

You can also use all-purpose flour. Since all-purpose doesn’t have as high protein content, your bread will be a little less chewy, but it will still be good.

adding butter to flour in a glass bowl, mixing it together with a fork

After whisking your flour and salt together, pour in about 2 tablespoons butter and cut it in with a fork. This makes your bread extra tender and adds great flavor! Oil or ghee will work fine too.

adding water to flour to make a dough, mixing dough

Next add some warm water. Use the same fork to stir it all together until a dough forms.

Knead for about 8 minutes. You can do it by hand or use a stand mixer. As you knead, all that protein in your flour is going to combine to form strands of gluten, making your dough nice and strong and able to be rolled out.

dough on the hook of a stand mixer, ball of dough in a bowl

Let the dough rest covered for about 20-45 minutes. It is not rising, as with yeast dough. Your dough is going to look exactly the same at the end of the rest time, and you are going to curse my name and hate me for wasting your time ;)

But trust me! The rest time allows the gluten in your flour to relax after all that kneading, making your dough much easier to roll out. If you try rolling out your dough and it just keeps springing back to the same shape, rest it a while longer. The longer it rests, the easier it will be to roll out.

balls of dough on a pastry cloth next to a rolling pin, pinching the dough to shape

Divide the dough into 6 pieces, and use your fingers to pinch them into smooth round balls.

Take one piece and flatten it out into a disk with your fingers. Use a rolling pin to roll the dough out into a circle.

disk of dough ready to roll out, rolled out dough very flat with hand holding it up

See how thin it is? If you don’t roll it out thin, your bread won’t be as tender. I like to roll to about 8-9 inches. It’s okay if it’s not a perfect circle! Embrace it!

Next, heat a skillet over medium or medium high heat. You will have to figure out what heat level is best on your own stove, to make it cook fast without burning. I like to use my cast iron skillet.

butter coating a cast iron skillet, roti in a pan

When the pan is nice and hot, add about a teaspoon of butter to the pan and swirl it around. Carefully transfer your rolled out roti to the hot pan and then count for about 6-7 seconds.

flipping raw roti bread, the bread flipped on the other side in a cast iron skillet

After a few seconds, carefully flip the roti with your fingers or a spatula. Add more butter if necessary. The bottom side is not cooked yet, we just wanted to coat it with butter so that it doesn’t dry out.

Cook the roti for about 30-50 seconds. You will know it’s ready to flip when bubbles have formed on top, and the underside is browning.

bubbly roti bread cooking in a skillet, flipped with brown spots

Flip the roti, adding more butter if necessary, and cook the second side just until brown spots appear, another 20-40 seconds. Now for the most important step: steaming.

Best way to store this Indian Bread

We’re not done yet! If you have plans to eat this roti within 30 seconds of it coming off the pan, perhaps over the kitchen sink with a rabid gleam in your eye, then feast away.

However, if you are planning to serve this at dinner like a civilized human, there is going to be some wait time between coming off the pan and eating. If you leave your roti sitting out, it will get tough as it cools and even (gasp!!) start to get crackly. No, no!!

Steaming is the answer, just like is done for tortillas. If you have a tortilla warmer, use it! I don’t have one, so I use a ziplock bag as a makeshift steamer.

roti bread steaming in a ziplock bag with paper towels

Place a paper towel in a large ziplock. Add your hot-off-the-pan roti on top of the paper towel. Top with another paper towel and quickly zip up the bag. When you add a second roti, place it directly on top of the first one, with no paper towels in between. They will steam each other and get all cozy and soft.

hand folding rot bread to show softness

Steaming your roti is an essential step to keeping your roti soft and pliable, do not skip it!

If you have leftover roti, store in that same paper towel-lined ziplock bag. There is no need to refrigerate. Store it at room temperature for 1-3 days.

rolled indian flatbread dipping into yellow curry

Can you make roti vegan?

Yes totally! It’s actually really easy to do! Just replace the 2 tablespoons butter called for in the recipe with oil. Then do your pan frying in oil too. Easy peasy!

For frying, use an oil that has a high smoke point so that you don’t set off your smoke alarm. Canola oil, vegetable oil, or LIGHT olive oil will all work fine. (Light olive oil means it has a light olive taste, unlike extra virgin. Wouldn’t it be nice if it meant light in calories? It’s definitely not, haha.)

roti rolled up on a plate with curry and rice and jalapenos

Does Roti freeze well?

Yes! Freezing preserves the moisture and keeps the roti softer than fridge storage, so if you want to keep it longer than a day, I would toss it in the freezer. Layer your roti between sheets of parchment paper so they don’t stick to each other, and seal in a ziplock bag. Store flat.

To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don’t overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.

Roti Recipe
Here is my original picture from way back in 2012 when I first made this recipe!

What do you serve Indian Flatbread with?

Roti is the BEST tool for cleaning up a plate of Indian food, whether it’s the Easy Chicken Curry you see in today’s photos (recipe coming next week!), or this Slow Cooker Chicken Tikka Masala. Basically anything saucy that begs for a bread-ish tool to clean the plate. We’re not leaving any of this curry on the table, not on our watch. No sauce left behind. SOS, Save Our Sauce. Roti to the rescue! Try out these other curries:

More bread recipes you are going to love!

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Roti Recipe (Buttery Indian Flatbread)

4.81 from 56 votes
Prep: 15 minutes
Cook: 1 minute
Resting Time: 45 minutes
Total: 1 hour 1 minute
Servings: 6 Servings
I can't get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!


  • 2 cups bread flour , or all-purpose flour, spooned and leveled
  • 1 teaspoon salt
  • 2 tablespoons butter*, melted
  • 2/3 cup warm water
  • 1/4 cup butter, for frying, or more as necessary


  • Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. (I prefer kosher salt, but table salt is fine.)
  • Add 2 tablespoons melted butter* and mix it in with the fork until the flour is crumbly. Make sure to break up any big chunks.
  • Add 2/3 cup warm water. Mix it together with the fork until the dough pulls together. At this point, I start using the dough hook attachment on my stand mixer, but you can also turn the dough out onto a lightly floured surface.
    Knead until smooth and elastic, about 8 minutes. Scrape down any dough that sticks to the side, but it should form itself into a ball pretty quickly.
  • Rest the dough. When you are done kneading, shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes. The longer you rest the dough, the softer and more pliable your roti will be, and the easier it will be to roll out. (It will not rise at all, so don't expect it to look different after the rest period. This ain't no yeast recipe.)
  • Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. (see photos)
    Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos.
    (If you want to roll all the dough out at once before frying, stack the sheets, each one separated with a square of parchment paper so they don't stick together. I prefer to roll out my next piece of dough while I'm frying the first one, so I don't do this.)
  • Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it's very hot.
    Add about a teaspoon of butter to the pan and swirl to coat the bottom.
  • Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then use your fingers or a spatula to flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. It will cook in 30 to 50 seconds. Adjust the heat as necessary so that the roti cooks quickly (under a minute) but does not burn. Every stove is different so you will have to play around.
    You will know it is done when light brown spots appear on the side that is cooking. The top should have a few bubbles. Flip the roti back to the original side (using more butter if necessary) just until the brown spots appear, another 20-30 seconds.
  • Steam the Roti. This step is super important to get soft and pliable roti! Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel (it should not be touching the plastic or it will get soggy.) Seal the bag.
    As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top. The roti will steam each other in the center. Keep the bag closed as much as possible. You can also skip these steps and steam roti in a tortilla warmer.
  • Serve the roti hot, with curry and rice.
  • Store leftover roti in a ziplock bag lined with paper towels.
  • Freezing Roti: Layer your roti between sheets of parchment paper so they don't stick to each other, and seal in a ziplock bag. Store flat in the freezer.
    To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don't overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.



*You can make this vegan by using oil in the dough, and frying in oil. Ghee is a good substitute as well! (not vegan!)


Serving: 1roti | Calories: 252kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 491mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Calcium: 11mg | Iron: 1mg
Course: Bread
Cuisine: Indian
Calories: 252
Keyword: Buttery, flatbread, roti
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  1. absolutely delicious and very easy!! one thing for me is that my dough always turns out very sticky and i have to add heaps more flour while kneading, so i’m not too sure what that’s about! still turns out yummy though. perfect with tofu tikka masala!

    1. So glad you enjoyed it Nu! Yes, sometimes depending on environmental factors you might need to add more flour.

  2. 4 stars
    Fabulous recipe! Simple and delicious. My first ever rotis turned out so well. As an Australian, having metric measurements would have helped but I calculated them myself easily enough.

  3. I made these and had a friend try them and he said they were great. My question is: How is everyone keeping the butter from burning and turning brown? You’re using a very high heat and even the time between lifting out one and putting in the next, the butter is continuing to cook and brown/almost burn. My first couple looked pretty, but after that, not quite so pretty any more. Any tips?

    1. Hi Cammi! Great question. You have a couple options. You can either adjust the heat to be lower so that the butter doesn’t brown so quickly (every stove top is different) or you can try using a combo of both vegetable oil and butter. Usually I end up adjusting the heat to be a little lower, but if it starts messing with how the roti are cooking, then crank it back up and use have oil half butter. I hope this helps!!

  4. 5 stars
    Delicious roti recipe! The dough was so easy to work with although even after resting an hour, it did tend to spring back when rolling. The bread was delicious to scoop up red lentil dal! This recipe is a keeper!

  5. Made a Dbl batch of these little pieces of heaven and used a 50/50 blend of butter and lard, Roti meet Tortilla. Such an easy to follow recipe and delicious outcome.

    Thanks, TFC

  6. 5 stars
    Made these gluten free tonight and they were absolutely delicious! I used Better Batter All purpose flour and had to add a few TBSP more of water, otherwise followed the recipe. Made the Caribbean roti awesome! Super easy, super delicious! Would definitely make it again!!

  7. 5 stars
    I’m literally one of those people afraid of dough! This was the best Roti recipe ever! Don’t skip a step and you will have restaurant quality right at home, I can’t wait to make a curry now.

  8. 5 stars
    I made this recipe vegan by using plant butter (country crock avocado oil butter). I also used regular flour (kind Arthur) as that’s all I had on hand. It turned out amazing! I will definitely make many more times

    1. 5 stars
      Delicious! Made this for a dinner with friends, and everyone raved! Every morsel was eaten. Thanks for the awesome recipe!

  9. Does the butter need to be room temp? I placed it in the microwave a little too long and don’t know if this’ll affect the process. Thanks!

    1. 5 stars
      Excellent recipe! Will this recipe still work if I double it and all proportions? A bigger batch of roti is something I like to make.

      1. Hey AM! So happy you’re loving the recipe. Yes it will totally work to double the recipe! Great question. Enjoy!

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