Roghni roti

Griddle-grilled wheat flour roti

Preparation info

  • Difficulty


  • Makes


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Cooked on a flat or slightly concave iron griddle called a tawa, this deliciously soft roti is served hot, brushed with ghee or butter. It can be used to scoop other foods, or stuffed with a savoury filling such as the potato in the Vada pav (Mumbai burgers), or the cabbage filling from the Buckwheat & cabbage momos.

Preparation 20 minutes + 1 hour proving
Cooking 3–5 minutes per roti


  • 375 g (13 oz/ cups) plain (all-purpose) flour, plus extra for dusting
  • 375 g (13 oz/ cups) wholemeal (whole-wheat) flour
  • 1 tablespoon raw sugar
  • 1 teaspoon salt
  • 1 teaspoon active dried yeast
  • 3 heaped tablespoons ghee
  • 125 ml (4 fl oz/½ cup) milk
  • 60 ml (2 fl oz/¼ cup) thin (pouring) cream
  • melted butter or extra ghee, for brushing


In a large bowl, mix together the flours, sugar, salt, yeast and ghee using your hands, until the mixture resembles breadcrumbs.

Add the milk and cream and knead to form a soft dough. Cover and set aside to rise for 1 hour, or until doubled in size.

Divide the dough into six evenly sized portions, then roll each one out on a lightly floured work surface into a circle about 12 cm (4½ inches) wide, and 1 cm (½ inch) thick.

Heat a flat round grill (such as a tawa), a solid heavy-based frying pan or barbecue hot plate over high heat. Turn the heat down to medium.

Cook each roti for 1½–2½ minutes, or until it starts puffing up, then turn and cook the other side for another 1½–2½ minutes. You will need to cook them one at a time if using a tawa or pan; on a barbecue you can cook them all at once.

Serve hot, brushed with melted butter or extra ghee.