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 Mathieson

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

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.
Roll the dough as thinly as possible for soft, flexible roti.
If the dough springs back while rolling, let it rest a few extra minutes.
Don’t skip resting time – the dough will not rise however it makes it easier to roll, and cooks soft instead of chewy.
For extra crispiness use a cast-iron pan as this holds the heat best.
Brush with melted butter or ghee after cooking for added flavour.
Keep cooked roti covered with a damp paper towel or in a container with a lid, to stay warm and moist while the rest are being cooked.
Best served immediately, but leftovers will keep for up to 3 days at room temp.
To freeze – layer baking paper between rotis, freeze in an airtight bag for up to 2 months. Thaw and reheat in a hot pan.

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