Skip to main content


Roti pg 53

This Indian unleavened bread made from whole-grain stone-ground flour is the perfect accompaniment to curries and chutneys. Keep warm, buttered,and stacked rotis covered with a foil or a cloth until serving time to keep them from drying out. Traditionally made on a tawa, roti can also be made on a griddle.

  • Duration
  • Cook Time
  • Prep Time
  • 10-12 RotisServings


  • 2 cups whole wheat or graham flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • Water
  • Butter


1. Combine flour, salt and oil in a large mixing bowl; mix well.

2. Add water, a little at a time, continuing to mix until dough comes together (easiest to do by hand!).

3. Knead the dough until smooth ball forms (dough will not be very soft).

4. Cover; set aside for 30 minutes to rest.

5. Form 1-inch balls of the dough. On a floured surface, roll out dough to a very thin 6-inch circle.

6. Place a flat, ungreased griddle on the stove on medium-high heat. When griddle is hot, place a rolled-out roti on the griddle.

7. When bubbles are visible on the roti (about 2 minutes), turn it over and cook for another 2 minutes.                   

8. If using a gas stove, use tongs to place roti directly on the grates above the flame. Leave over flame for a few seconds until roti puffs up. Turn it over and leave over flame for another few seconds. Transfer to a plate and butter the softer side.

9. Repeat with remaining balls of dough, stacking buttered rotis against each other in a pile.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW