Tired of dry, stiff flatbread? Get ready to fall in love with the softest, chewiest roti you’ve ever made at home! The secret lies in a slow, overnight fermentation with yogurt, which not only makes the dough incredibly easy to work with but also infuses it with a subtle, tangy flavor that’s absolutely irresistible. This is the kind of flatbread that begs to be torn and used to scoop up every last drop of a hearty dal or a creamy curry. It’s a simple, hands-off process that yields spectacular results every single time.
• Prep time: 15 minutes
• Resting time: 8-12 hours (or overnight)
• Cook time: 40 minutes
• Yields: 14 rotis
Ingredients
• For the Dough
• Unbleached all-purpose flour: 8.3 oz / 235 g, plus more for dusting
• Sugar: 0.15 oz / 4.2 g (approx. 1 tsp)
• Salt: 0.21 oz / 6 g (approx. 1 tsp)
• Baking soda: 0.16 oz / 4.6 g (approx. 1/4 tsp)
• Plain yogurt, room temperature: 2.1 oz / 60 g
• Vegetable oil: 1.5 oz / 41 g
• Warm water (around 100°F / 38°C): 3.2–4.2 oz / 90–120 g
• For Finishing (Optional)
• Melted butter or ghee for brushing
Instructions
1. Step 1: Mix and Ferment the Dough
2. In a large bowl, whisk together the flour, sugar, salt, and baking soda to combine.
3. In a separate, smaller bowl, mix the room temperature yogurt, vegetable oil, and 3.2 oz / 90 g of the warm water.
4. Pour the wet mixture into the dry . Stir with a spatula until a shaggy, messy dough comes together.
5. Turn the dough onto a clean counter and knead for about 8 minutes. The dough should transform into a silky smooth and pliable ball. If it feels too dry, add a teaspoon of water at a time. If it’s sticky, add a light dusting of flour.
6. Lightly oil a plastic bag or a bowl with a lid. Place the dough inside, press out any excess air, and seal.
7. Let the dough rest in a warm, draft-free spot for 8-12 hours, or overnight. You’ll notice it expands slightly and develops a pleasant, tangy aroma.
8. Step 2: Shape the Roti
9. After resting, gently knead the dough for one minute. Divide it into 14 equal portions, about 1.2 oz / 34 g each. Roll each piece into a smooth ball.
10. Arrange the dough balls on a plate, ensuring they don’t touch, and cover them with a damp kitchen towel to keep them from drying out.
11. Begin preheating a cast-iron griddle or a heavy-bottomed skillet over moderately low heat for at least 3-5 minutes.
12. Step 3: Roll and Cook
13. Take one dough ball and flatten it into a 2-inch disc. Lightly dip both sides in flour.
14. On a lightly floured surface, roll the disc into a thin, even circle about 5 inches in diameter. Use minimal flour to prevent the roti from becoming tough.
15. Gently slap the rolled roti between your palms to dust off any excess flour.
16. Place the roti on the hot griddle. Cook for about 90 seconds on the first side, until you see small bubbles forming and the color lightens.
17. Flip and cook for another 30 seconds on the second side.
18. Now, it’s time to puff! For a gas stove, use tongs to hold the roti about 2 inches over a high flame until it puffs up like a balloon (10-15 seconds). For an electric stove, use a folded kitchen towel to gently press around the edges of the roti on the griddle to trap steam and encourage it to inflate.
19. Immediately transfer the puffed roti to a cloth-lined basket to keep it warm and soft. If you like, brush it with a little melted butter or ghee.
20. Repeat the rolling and cooking process with the remaining dough balls.
Nutritional Information
• Serving Size: 1 roti
• Calories: 91 kcal
• Carbohydrates: 13.4 g
• Protein: 1.9 g
• Fat: 3.1 g
• Sodium: 170 mg
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• for Perfect Roti
• The dough’s consistency is key. It should be soft, pliable, and slightly tacky, but not sticky. Adjust with a teaspoon of water or flour as needed, as humidity and flour type can affect hydration.
• For the best puff, roll the roti evenly. Any thick or thin spots can prevent it from inflating properly. Also, ensure your griddle is properly preheated—if it’s not hot enough, the roti won’t puff.
• Experiment with flours! For a nuttier flavor and added fiber, replace up to 25% (about 2.3 oz / 65 g) of the all-purpose flour with whole wheat, barley, or even chickpea flour.
• To store, stack cooked and cooled rotis, wrap them tightly in foil, and place them in a zip-top bag. They can be refrigerated for up to 3 days. Reheat on a dry skillet or directly over a low flame for a few seconds.
