Roti or Paratha

Preparation info

  • Difficulty


  • Makes:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Roti have thin layers of sweet butter rolled through them before they’re pan-fried, making them the ultimate flatbread.

Preparation: 20 Minutes, Plus 30 Minutes Resting
Cooking: 15 Minutes


  • 100 g ( oz/ cup) wholemeal (whole-wheat) flour
  • 100 g ( oz/ cup) plain (all-purpose) flour
  • 150 ml (5 fl oz) warm water
  • 1 tablespoon melted butter or ghee, plus extra for brushing


Combine the flours and a good pinch of salt in a large bowl and make a well in the centre. Pour the water and vegetable oil into the middle. Using a large spoon, slowly combine the ingredients until the dough comes together. Turn out onto a work surface and knead for 5 minutes or until soft and smooth. You can also do this in the bowl of an electric mixer fitted with a dough hook. Put the dough in a lightly oiled bowl, cover with plastic wrap and stand for 30 minutes.

Divide the dough into 6 pieces. Roll out each one on a lightly floured surface into a 16 cm ( inch) circle. Brush the tops with oil or ghee, then fold in half. Brush again, then fold into quarters. Roll out each one into a 25 cm (10 inch) round. Keep them in a stack covered with a clean tea towel (dish towel).

Heat a cast-iron pan or heavy-based frying pan over medium-high heat. Take 1 roti and shake off any excess flour. Brush one side with oil or ghee and pan-fry for 1 minute. Turn and cook the other side for another minute. Repeat with the others and keep them warm under a tea towel.