Fast, Simple Roti

rolled out roti on a countertop with rolling pin in background

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

Roti are a staple flatbread in many parts of South Asia. They’re quick to make since they don’t use yeast and very tasty when fresh. Enjoy them with Chana Masala, Curried Red Lentil and Spinach Stew, or any kind of soup or cooked vegetable. They are fantastic filled with eggs at breakfast.


rolled out roti on a countertop with rolling pin in background
Fast, Simple Roti
Print Recipe
A simple homemade flatbread common to many parts of South Asia. They are quick and easy since they don't require yeast. Enjoy them with curries, soups, stews or alongside any meat or vegetable dish.
Servings
16 roti
Servings
16 roti
rolled out roti on a countertop with rolling pin in background
Fast, Simple Roti
Print Recipe
A simple homemade flatbread common to many parts of South Asia. They are quick and easy since they don't require yeast. Enjoy them with curries, soups, stews or alongside any meat or vegetable dish.
Servings
16 roti
Servings
16 roti
Ingredients
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1 cup water
Instructions
  1. In a small bowl, mix together all the ingredients using one clean hand. It should form a fairly moist dough. Knead until smooth and form into a ball. Cover with a damp towel or paper towel and set aside for 10 minutes to an hour.
  2. Divide the dough into 16 small balls.
  3. Sprinkle a countertop with flour and place one piece of dough in the middle. Cover the ball with flour on all sides so that it doesn’t stick to the surface, then gently roll it out with a rolling pin (or a bottle if you’re in a pinch) until it’s thin and flat, about 1/8” thick. As you roll the dough, be sure to unstick it from your counter and flip it over. To make it round, roll straight in front of you, then turn the dough 90 degrees and roll out again.
  4. Place a non-stick skillet on medium heat. Once the pan is hot, add the roti and cook until the dough lifts away from the pan around the edges and small bubbles form. Flip the bread over and cook the other side. Usually it goes very quickly. You want to see light-brown bubbles all over the dough. Don’t let it get too dark, though, as this will make the roti too crunchy to use for rolls. Repeat this process until you’re finished with the dough.
  5. Once you have practiced, you can roll out one roti while another cooks in the pan to make the process quicker.
  6. Keep them under a towel on the counter or in a warm oven until ready to serve.

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Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

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Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 1,000,000 times. I have more cookbooks!

Sign up for my newsletter!