Apr 052022


Course: Breads
Cuisine: Indian
Keyword: Addon, flour, Roti, Side dish
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8 makes
Buttery, flaky Indian flat bread originated from southern India.
Print Recipe


  • 300 g flour
  • ½ tsp salt
  • 250 ml water cold
  • 30 g butter unsalted prefered
  • 60 ml vegetable oil


  • Mix flour and salt
  • Add in water and oil, using a blunt/flat knife combine ingredients.
  • Knead until smooth – about 5min
  • Divide into 8 equal portions.
  • Coat the balls in some melted butter.
  • Cover on bench & allow to rest for as much time as you can give it: Minimum 20min
  • After resting start with the first ball, roll out to 25cm then use the slapping method to get the dough as thinly as possible. You can use a rolling pin if you want.
  • You shouldn't have to, but can sprinkle the thin piece of dough with melted butter
  • fold over ⅓ to middle and then the other ⅓ to middle, leaving air trapped in if you can. Fold over again – this is what creates the layers.
  • From one end start of your dough start to swirl it – you want it to spiral like a snails shell. When you get to the final bit, press that into the center.
  • Allow to rest for a few minutes – while it rests, start your next one.
  • Oil your fingers and stretch/flatten it out a bit. to about the size you want your roti to be 20-25cm.
  • Cook on medium to high head approx 2min on each side.
    It should be puffy and golden.
  • Enjoy


  1. Traditional “slap” method” is one hand facing up, one hand facing down – at 5o’clock and 8o’clock positions.
  2. Lift the dough with your left hand under at the 5 o’clock position and the other hand on top at the 8 o’clock position, then lift the dough and slap it down, *as you would page a book* do this repeatedly, moving your hands around you go.
  3. Great video for reference

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