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Rotis, Breads, Pies, Paratas Pizzas and More


Roti, a type of Indian bread similar to the Mexican tortilla is an excellent accompaniment to curries. Do try this recipe. It takes about half hour to make approximately 8 rotis.

It is a simple recipe that I learned from my mother. She was adept at making delicious curries, and Indian breads. My version is fairly close to the delicious rotis made by my mother.

I have mentioned the word Ghee which is used in the making of rotis and sweetmeats. For those not familiar with Indian cooking, ghee is clarified butter. Click on this link for a detailed description on
How to Make Ghee, once again taught to me by my mother. If you do not want to make ghee, you may use regular butter.

Rotis last for several days if kept in the refrigerator. They can be frozen as well. Apart from eating it with curries, my family also enjoy it with tea, spread with butter and jam. As children we also ate it with condensed milk!!

Basic utensils you will need to make roti include a flat surface such as a bread board, a rolling pin, a tava (a kind of pan) or a thick bottomed pan/griddle, pastry brush or just a spoon.


  • 3 cups all purpose flour
  • 1 cup hot water
  • 2 tablespoon canola oil
  • pinch salt
  • 3 tablespoon ghee ( See link for How to Make Ghee)


  • Sift flour and salt
  • Add ghee and oil
  • Pour hot water gradually. When you have used up over half a cup start mixing the ingredients
  • Add more water as needed
  • The dough should not be sticky and be able to form a ball. Add small amounts of flour if the dough is sticky and not forming a ball.
  • Knead the dough for about 10 minutes, turning and kneading and thumping, (if you like)
  • Sprinkle flour lightly on board. Divide dough into 8-9 balls, fewer balls if you want bigger roti.
  • Heat tava or griddle or pan on a medium-high heat
  • Roll out the ball into a circle with a width of about 6"
  • This process is done in small steps, roll a small circle then flip it and roll again and repeat until you get a thin circle
  • If the dough sticks to the board, lightly sprinkle some flour
  • Cook on tava or griddle
  • while it is on the griddle, you can roll out the next ball
  • Let it heat up for a few seconds and then apply about a ¼ teaspoon of ghee with a pastry brush or spoon.
  • Flip Roti and repeat the process. Press the roti with the pastry brush or the back of a spoon when you see it rising, this encourages more rising. When it is nicely speckled on both sides it is done.
  • Please note that the flipping can be done more than once. Lower heat if necessary
  • Don't worry about shapes, it will come with practice. Sprinkle flour on board with each new roti that is rolled
  • Keep the cooked roti on a plate and cover with paper towel. It will keep soft this way
  • It is ready to be eaten. It is best served warm. If you eat it much later, warm in the microwave for just a few seconds.
roti dough

The ingredients have been mixed, forming dough.

dough divided into balls

Roti dough divided into balls, ready to be rolled.

 roti being cooked

Roti on tava or griddle being cooked