Ingredients
Dry Ingredients
- 2 cups bread flour or all-purpose flour, spooned and leveled
- 1 teaspoon salt
Wet Ingredients
- 2 tablespoons melted butter
- 2/3 cup warm water
For Frying
- 1/4 cup butter, or more as necessary
Instructions
- Make the dough: In a large bowl or stand mixer, whisk together the bread flour and salt with a fork. Add the melted butter and mix until the flour becomes crumbly. Gradually add warm water and mix until the dough starts to come together. Knead with a dough hook or by hand on a floured surface until smooth and elastic, about 8 minutes.
- Rest the dough: Shape the dough into a ball, cover it with a tea towel, and let it rest for 20 to 45 minutes. Resting softens the dough and makes it easier to roll.
- Roll out the dough: Dust your work surface lightly with flour. Divide the dough into six equal portions and shape each into a smooth ball. Flatten one ball into a disk with your fingers, then roll it out with a rolling pin to a thin circle about 8-9 inches in diameter.
- Preheat the skillet: Heat a cast iron skillet, griddle, or heavy frying pan over medium to medium-high heat until very hot, about a couple of minutes.
- Cook the roti: Add about a teaspoon of butter to coat the pan. Place the rolled dough on the skillet and cook for 6-7 seconds. Flip it over and add more butter if needed. Cook for 30 to 50 seconds until light brown spots appear and some bubbles form. Flip again for another 20-30 seconds until cooked through with golden spots, adding butter if necessary.
- Steam the roti: Place a paper towel inside a large ziplock bag. Add the cooked roti on top of the paper towel, then cover with another paper towel. Seal the bag to trap steam and soften the roti. Continue adding cooked roti to the bag in layers with paper towels until all are done.
- Serve and store: Serve hot with curry and rice. Store leftovers in a ziplock bag lined with paper towels. To freeze, layer rotis between parchment sheets and seal in a bag. Reheat gently in the microwave or re-grill from frozen.
Notes
- Use bread flour for softer rotis, but all-purpose flour works too.
- Resting the dough for up to 45 minutes improves pliability but does not cause rising.
- Adjust the heat to prevent burning while ensuring quick cooking.
- Butter in the pan is essential for soft, flavorful rotis.
- Steaming after cooking helps make the roti soft and flexible.
- Rotis can be frozen and reheated without losing quality.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Bread
- Method: Frying
- Cuisine: Indian
