Roti – Indian Flatbread

When we recently made our Cortijo Curry, we also made a little batch of roti, to accompany the meal.

Roti is an unleavened, flat bread (which does puff up when cooked) and is also known, I believe as chapati (I am prepared to be corrected if they are different, but all my recipes seem to indicate they are pretty much the same thing).

Super simple and quick to make, they´re also great to use as an alternative to tortilla wraps or if you just fancy a change.

Ingredients (to make 6)

  • 200g chapati flour (or finely ground wholemeal flour)
  • ½ tsp salt
  • 1 tbs vegetable oil
  • Water

Add the salt to the flour then mix in the oil. Gradually add drops of water (you won´t need much) until the mixture comes together then knead for about 10 minutes. Leave to rest for 30 minutes if possible.

Divide into 6 portions and roll each one into a ball, then roll the ball flat using a rolling pin.

Heat a non stick frying pan until very hot and place a roti in the pan. Press down on it (I used a spatula) as it cooks. When the underside is speckled brown, flip it over and repeat. As you press on it, it will start to puff up. You can also do this by holding it over a flame once it is cooked. We did try this as well, but found that they puffed up nicely in the frying pan.

Wrap in a tea towel to keep warm and serve immediately – they will lose some of their puffiness as they cool down, but taste delicious!

If you enjoy curries, do check out this lovely recipe from Frugal Feeding as well.

Advertisements

44 thoughts on “Roti – Indian Flatbread

    1. I don´t think so..but I believe my mum thinks she is! Honestly, I could eat curry several times a week…maybe I´ll gradually introduce more into the summer meals until Big Man becomes an addict like me 😉

  1. They look wonderful! It’s years since I’ve made chapatis and I don’t think they were ever as puffy as these, so perhaps rotis are different. Equally delicious to accompany curry, though. I used to make puris too – similar rounds of dough but deep fried and they used to puff up beautifully….they used to be an important part of our Sunday lunch in Wales!

    1. I´d love to know definitively if they are the same or different – hopefully someone can enlighten us. I adore puris but have never made them….that´s on the list now! (And that sounds like the best Sunday lunch)

  2. Oh I love roti so this is a must. When I was working in the city many years ago I used to pop out to a wee Chenai curry place for lunch sometimes and had to have extra roti each and every time. Yummmmm Now I can make them

    1. Gracias Giovanna. Si, la harina lo he encontrado en una tienda inglesa, pero creo con harina integral muy fina (posiblemente hay que pasarla por la “food processor” en casa) funciona bien también.

  3. I LOVE, LOVE, LOVE Roti and ate veggie filled varieties at every opportunity when we were living in Mauritius – they used to have stalls scattered everywhere. It was a standard lunch for me every Monday and Friday when I dropped our housekeeper off to catch the bus – oh what happy food memories.
    🙂 Mandy

  4. Never tried making these – I’ve got pita bread and tortillas down, I’ve been meaning to make some indian breads for a while. Looks like you did a fantastic job – I know what you mean about curry, I could eat it every day too… soo yummy 😀

  5. I don’t recall having roti when having a curry. Naan is all I remember. going have to change that! These would make a welcome change from the flatbread (pieda) that we make — and just as easy to make, as well. Thanks, Tanya, for today’s cooking lesson. 🙂

    1. Naan is so good but it´s hard to recreate properly at home (at least I´ve found that) so roti is a good (and easy) home bread to make. You should also try puri on one of your restaurant trips – buttery, flaky (zillions of calories but what the heck) and oh so good!

  6. Mmmmm, my favorite is garlic naan with garlic, dipped in tikka masala sauce. I’m bookmarking your Indian food recipe series – I’m a huge fan of Indian food too, and for some reason your recipe instructions don’t overwhelm me like cookbooks do. (Is that strange?) Anyway, can’t wait! 🙂

      1. So sorry for the comment overload Tanya, it is just that whenever I can I love to catch up on as many of your wonderful posts as possible. I am sorry I don’t comment on each post as it comes out but I am always tight on time

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s