Roti is an Indian flatbread that’s enjoyed around the world. In places, including the Caribbean, it’s traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America’s oldest wheat varieties.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 5 roti |
Ingredients
- 3 cups all-purpose flour
- 1 3/4 cups white Sonora flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying
- 1/4 cup melted unsalted butter
Instructions
- Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
- Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
- Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
- One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
- Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it’s an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 682 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 24 mg |
| Sodium | 353 mg |
Reviews
Amazing
I’ve always wanted a simple recipe for flavorful, flaky, crispy flatbread. This is it. Followed the recipe and technique shown in the video to a T minus the Sonora flour (can’t find it here) and halved the ingredients to make only 3. This roti was incredibly flavorful and the best part…all those layers!!!
I’ve always wanted a simple recipe for flavorful, flaky, crispy flatbread. This is it. Followed the recipe and technique shown in the video to a T minus the Sonora flour (can’t find it here) and halved the ingredients to make only 3. This roti was incredibly flavorful and the best part…all those layers!!!
Great recipe