Roti Bread

The BEST buttery and flaky Roti Bread made with just 4 ingredients - flour, salt, butter and water... perfect for serving with your favourite curries and dips.

5 from 1 vote

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Course: breads

Cuisine: Indian

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Resting Time: 30

Total Time: 1

Servings: serves

Calories: 162kcal

Author: Lucy - Bake Play Smile

Cost: $1

Equipment

stand mixer (with dough attachment, Thermomix or board to knead on
Frying pan

Ingredients

300 g (2 cups) bread flour or plain flour
1 tsp salt
30 g (2 tbs) butter melted
165 g (⅔ cup) warm water
extra butter for frying

Instructions

Sift the flour into a large bowl. Add the salt and mix to combine.
Pour the melted butter into the bowl and whisk with a fork until dispersed.
Pour in the warm water and mix until the dough starts to come together.
Knead the dough for 6-8 minutes or until very stretchy and sticky.
Note: You can knead the dough by hand on a lightly floured board, or in a stand mixer with a dough attachment, or by using the dough function on a Thermomix.
Place the dough into a bowl, cover with a tea towel and rest for 30 minutes.
Note: the dough will NOT rise - the resting time helps to ensure the roti is soft once cooked. You can omit the resting time if necessary.
Divide the dough into 8 equal portions.
On a lightly floured board, roll the dough out as thin as you possibly can (paper thin!)
Melt 1 teaspoon of butter in a frying pan over medium heat.
Place the roti bread into the frying pan and cook for 30-45 seconds or until it's lightly golden on the bottom and slightly bubbling.
Turn the roti bread over and cook for a further 20-30 seconds.
Place the roti bread into a container with a lid (or a ziplock bag). Place a slightly damp sheet of paper towel over the top and seal to keep the roti warm.
Note: this keeps the bread moist and warm while you cook the remaining roti.
Repeat cooking the remaining roti using extra butter each time.
Serve immediately while still warm.

Notes

RECIPE NOTES & TIPS

Kneading the dough - you can knead the dough by hand on a lightly floured board, or in a stand mixer with a dough attachment or by using the dough function on a Thermomix.
Dough texture - you want the dough to be soft but not wet. Gently press your finger in the dough after kneading - you want it to leave an impression. If it doesn't leave an impression, add a splash of water and knead for a couple of minutes more.
Resting time - you can omit the resting time if necessary, however your dough may spring back when rolled out.
If your dough keeps springing back when you roll it - you can leave it to rest a little longer.
The dough will NOT rise - the resting time helps to ensure the roti is soft once cooked.
Roll the dough as thinly as possible - this ensures it will be cooked through.
To keep the roti bread moist and warm whilst you cook the rest of the roti - place the roti bread into a container with a lid (or a ziplock bag). Place a slightly damp sheet of paper towel over the top and seal to keep the roti warm.
Serving - best served immediately.
Leftovers - store at room temperature for up to 3 days.
To freeze - freeze with a layer or baking paper in between each roti bread. Thaw before reheating.

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