Buttery Indian Flatbread (Roti) Recipe

I absolutely adore making and sharing this Buttery Indian Flatbread (Roti) Recipe because it brings together such simple ingredients into a soft, buttery, and versatile bread that’s perfect for any meal. From the first bite, you’ll notice how the warm, tender flatbread perfectly soaks up curries and chutneys, making every dish feel extra special. I love how approachable this recipe is, with easy steps that anyone can follow, yet the result feels like an authentic, cozy homemade treat.

Why You’ll Love This Buttery Indian Flatbread (Roti) Recipe

What truly excites me about this Buttery Indian Flatbread (Roti) Recipe is the flavor and texture it delivers. The delicate buttery richness combined with the light, thin, and tender layers is something I find incredibly satisfying. Every roti comes out with those beautiful toasted spots that add a bit of smoky depth, and the steaming step I use keeps each piece unbelievably soft and pliable, which is essential for wrapping or dipping.

Another reason I’m hooked on this recipe is its ease and flexibility. The ingredients are straightforward and pantry staples, and I love that you don’t need any yeast or complicated rising times. It’s quick to mix and knead, and thanks to the resting period, you get a dough that rolls out effortlessly thin without snapping back. Whether I’m making a quick weeknight dinner or a feast for friends, this flatbread feels like a reliable kitchen winner every time.

Ingredients You’ll Need

The best part about this recipe is how simple the ingredients are, yet each element plays a pivotal role in creating the perfect roti. From the choice of flour to the butter, every component impacts the flavor, texture, and cooking process.

• 2 cups bread flour or all-purpose flour: Bread flour gives a lovely chewiness, but all-purpose works great if that’s what you have on hand.
• 1 teaspoon salt: I prefer kosher salt for its pure taste and texture, but regular table salt is perfectly fine.
• 2 tablespoons melted butter: This enriches the dough and keeps the roti soft as it cooks.
• 2/3 cup warm water: Warm water helps everything come together smoothly and makes the dough easy to knead.
• 1/4 cup butter for frying: Using butter for cooking is key to that irresistible golden color and buttery crust.

Directions

Step 1: In a large bowl or a stand mixer, whisk together the 2 cups of bread flour and 1 teaspoon of salt using a fork. Breaking up lumps here is important for an even dough consistency.

Step 2: Add the 2 tablespoons of melted butter to the flour mixture. Mix with the fork until the flour looks crumbly and no large chunks remain – this step adds richness to the dough and helps it hold together beautifully.

Step 3: Slowly pour in the 2/3 cup of warm water and continue mixing with the fork until the dough just starts to come together. At this point, I switch to a dough hook on my mixer or transfer the dough to a floured surface if mixing by hand.

Step 4: Knead the dough for about 8 minutes until it’s smooth and elastic. Don’t forget to scrape down the sides. You’ll notice the dough forms a soft ball quickly – that’s exactly what you want.

Step 5: Shape the dough into a ball, cover it with a clean tea towel in the bowl, and let it rest for 20 to 45 minutes. Resting allows the gluten to relax, making the roti easier to roll out and softer when cooked.

Step 6: Lightly flour your work surface. Divide the dough into six equal pieces and shape each into a smooth ball by pinching your fingers. Then flatten each ball into a disk with your hands.

Step 7: Roll each disk out into a thin circle about 8 to 9 inches across. You want them very thin but not tearing – the thinner the roti, the softer the final bread.

Step 8: Heat a cast iron skillet, griddle, or heavy frying pan over medium to medium-high heat until very hot (a couple of minutes). Add about a teaspoon of butter, swirling to coat the pan evenly.

Step 9: Slide one rolled roti onto the pan. After about 6 to 7 seconds, flip it over gently with your fingers or a spatula. Add more butter if needed to keep the flatbread moist and soft as it cooks.

Step 10: Let the roti cook for 30 to 50 seconds until light brown spots appear and bubbles start forming on the surface. Flip it back to the original side and cook for another 20 to 30 seconds until golden brown spots appear there too.

Step 11: Once cooked, immediately place the roti inside a large ziplock bag lined with a paper towel, then top it with another paper towel (making sure the towel doesn’t touch the plastic to avoid sogginess). Seal the bag to let the steam keep the roti soft.

Step 12: Repeat the frying and steaming process with the remaining dough pieces, stacking them inside the bag so they steam each other perfectly.

Step 13: Serve your freshly made roti hot with your favorite curry or dish. Enjoy every bite!

Servings and Timing

This recipe makes 6 servings of delicious, soft roti—perfect for a family meal or a gathering. Prep time takes about 15 minutes, with an 8-minute kneading and a 20 to 45 minute resting period for optimum softness. The cooking time per roti is quick, typically 1 minute each, amounting to roughly 6 minutes total. Overall, including resting, you’re looking at about 1 hour and 1 minute before you get to enjoy these fresh flatbreads. The resting time is flexible, so plan accordingly if you want to make ahead.

How to Serve This Buttery Indian Flatbread (Roti) Recipe

I love serving this Buttery Indian Flatbread (Roti) Recipe alongside rich, saucy curries – think creamy chicken tikka masala, hearty chana masala, or a vibrant aloo gobi. The roti acts like a perfect edible spoon, soaking up every scrumptious drop. For a simple meal, pairing roti with a cooling cucumber raita and pickle brings a refreshing balance to each bite.

When plating, I like to stack the roti in a shallow basket lined with a clean kitchen towel to keep them warm and inviting. Garnishing the top of the basket with fresh cilantro sprigs or a wedge of lemon adds a pop of color and brightness. For beverages, a chilled mango lassi or lightly spiced chai complements the flavors beautifully; if you prefer wine, a crisp, aromatic Riesling pairs wonderfully with the spices and buttery bread.

These flatbreads are best enjoyed warm straight off the stove but can be kept covered in a cloth or warm bag for a short period without losing their lovely texture. They work great for casual family dinners, festive gatherings, or even quick weeknight meals when you want something satisfying and homemade.

Variations

Over time, I’ve experimented with several variations of this Buttery Indian Flatbread (Roti) Recipe to suit different tastes and dietary needs. For a gluten-free version, I recommend trying chickpea flour or a gluten-free all-purpose blend, though the texture will be slightly different and may require adjusting the water ratio. If you want to go vegan, simply swap the melted butter and frying butter with a good quality vegetable oil or vegan margarine.

To infuse extra flavor, sometimes I add finely chopped fresh herbs like cilantro or mint directly into the dough. Spices such as cumin seeds or ajwain can also be added for a subtle aromatic twist. For grilling enthusiasts, the roti can be cooked over an open flame or on a barbecue grill for smoky char marks that elevate the flavor in a unique way.

Another fun variation is stuffing the roti with spicy mashed potatoes, paneer, or vegetables before rolling it out—essentially creating a stuffed paratha. However you customize it, the core technique of making soft, buttery roti remains the same, and I always enjoy discovering new takes on this classic.

Storage and Reheating

Storing Leftovers

I store leftover roti in an airtight ziplock bag lined with a paper towel to absorb any excess moisture. Placing them flat and stacked this way keeps them soft and prevents them from sticking together. Stored in the refrigerator, they stay fresh for up to 2 to 3 days, making them perfect to pull out for a quick meal.

Freezing

This flatbread freezes wonderfully. To freeze, I layer each roti between squares of parchment paper so they don’t stick to one another, then seal them in a ziplock bag and lay it flat in the freezer. Properly stored, they’ll keep for 1 to 2 months without sacrificing quality. When you want some, just take out the desired amount — no need to thaw ahead.

Reheating

When reheating, I find the best way to preserve softness is to reheat gently on a hot skillet or griddle for about 30 seconds per side. You can also microwave them wrapped in a damp paper towel but be careful not to overdo it, or the roti will become tough. For frozen roti, reheating straight on the pan from frozen works just fine and restores that fresh-cooked flavor and texture.

FAQs

Can I use all-purpose flour instead of bread flour for this roti recipe?

Absolutely! While bread flour gives a slightly chewier texture, all-purpose flour works just fine for roti and will produce a tender flatbread. The key is to knead until smooth and let the dough rest well for softness.

Why do I need to rest the dough, and what happens if I skip this step?

Resting relaxes the gluten, making the dough more pliable and easier to roll out thinly without shrinking back. Skipping this step often causes tougher rotis that are harder to roll and less soft after cooking.

Can I make the dough ahead of time and refrigerate it?

Yes, you can prepare the dough a day in advance and store it in the refrigerator, tightly covered. Bring it to room temperature and let it rest before rolling out. This can actually develop more flavor and make rolling easier.

Is it necessary to use butter for frying?

Butter adds flavor and helps create the beautiful golden spots that define a great roti. However, you can substitute with oil or ghee as alternatives, though butter remains my favorite for that luscious taste.

How do I know when the roti is cooked perfectly?

You’ll see light brown spots appearing on the surface, bubbles forming as it cooks, and the bread should puff slightly in places. The whole cooking time is under a minute, so keep an eye to avoid burning.

Conclusion

I hope you’re as excited as I am to try this Buttery Indian Flatbread (Roti) Recipe at home. It’s such a rewarding bread to make — simple, fast, and utterly delicious with a buttery softness that’s hard to beat. Whether you’re pairing it with a spicy curry or enjoying it on its own, this recipe will quickly become your go-to flatbread for every occasion. Enjoy making it, and most importantly, savor every bite!

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