Why This Roti Bread Recipe Works
This recipe stays true to roti’s 5,000-year legacy while incorporating modern hacks for busy cooks. You’ll achieve golden, flaky layers and a tender interior using just 4 ingredients. For deeper insights into roti’s history, read our guide: What Is Roti? Origins, Types, and How It’s Made.
Serving Suggestions for roti bread recipe
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Savory: Pair with chana masala or dhal.
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Sweet: Drizzle with honey or condensed milk.
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Fusion: Use as a wrap for grilled veggies or curry chicken.
Success Tips & Troubleshooting
| Issue | Solution |
|---|---|
| Hard roti | Knead longer; use enough ghee. |
| Not puffing | Roll thinner; increase skillet heat. |
| Sticky dough | Add 1 tbsp extra flour while kneading. |
🛠️ Shortcut: Use a roti maker for uniform thickness in 2 minutes!
FAQs
Q: Can I use all-purpose flour?
A: Yes, but roti bread recipewill be less nutty and more chewy.
Q: How do I store leftovers?
A: Wrap in foil; refrigerate for 3 days. Reheat on a skillet.
Q: Why brush with ghee after cooking?
A: Adds flavor and prevents drying.
Roti’s Nutritional Profile (per roti)
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Calories: 150 • Carbs: 22g • Protein: 4g • Fat: 6g
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Health Note: Rich in fiber (whole wheat) and iron.
Conclusion: Share the Love!
Roti bread recipe is a canvas for culinary creativity—whether you’re serving it with classic curries or reinventing it as a breakfast taco. Master this recipe, and you’ll taste 5,000 years of tradition in every bite.
Explore more global recipes at inFoodBlog, where food culture comes alive!
In a bowl, mix atta flour and salt. Gradually add lukewarm water while kneading for 8–10 minutes until smooth and elastic. Rub 1 tbsp ghee over the dough ball. Cover with a damp cloth and rest for 30 minutes. ⏱️ Why Rest? Gluten relaxation = easier stretching! Divide dough into 8 equal balls (size of a lime). On a floured surface, roll one ball into a 6-inch circle (2mm thick). Brush the surface with ghee, then sprinkle a pinch of flour. Fold like a fan (accordion-style), then coil into a spiral (see image below). Tuck the end underneath and rest for 5 minutes. Gently re-roll into a 7-inch circle. 🌀 Key to Layers: Folding traps air and ghee, creating flaky separation when cooked. Heat a tawa or cast-iron skillet over medium-high heat. Place roti on the dry skillet. Cook for 30 seconds until bubbles form. Flip, then brush the top with ghee. Cook for 30 seconds. Flip again, press gently with a cloth, and cook until golden spots appear (15–20 seconds). Remove and crush lightly between palms to separate layers. 🔥 Pro Tip: High heat + quick cooking keeps roti soft, not chewy!
Ingredients
Instructions
1. Prepare the Dough
2. Shape the Roti
3. Cook to Perfection
