Easy Roti (Flatbread)- Step by Step Guide

Make soft and puffed Pakistani roti at home with just two ingredients! A simple, foolproof step-by-step guide for beginners.

Course Sides

Cuisine Indian, Pakistani

Servings Roti

Take large mixing bowl preferably with a flat bottom. Add flour (atta) into it.
Start adding water, just little bit at a time. Using your fingers, mix in a circular motion, allowing the flour to gradually absorb the water. Once absorbed, add a bit more water — around 3 to 4 tablespoons at a time — and continue mixing. Keep bringing the flour together as it starts to clump and form a rough dough. You will need around 3/4 cup or slightly less water.
Once the dough has formed stop adding more water, instead dip your hand in water and knead it using your knuckles. Keep kneading it for 5-7 minutes. You will see the dough will become smooth. The dough should be soft and palpable. If its hard splash some water and knead. If its sticky add some more atta and knead it.
Roll it into a ball and cover it. Refrigerate it and allow it to rest for 20-30 mins.

Take some dry atta in a flat plate or a bowl for dusting.
Take the dough out of the fridge, give it a quick knead again. Divide the dough into small parts. Dip one side of the dough into dry flour and then using your palms roll it into a ball . Make sure it forms a smooth ball with no crack.
Put the dough ball in the dry atta and press it slightly to flatten it.
Put it on a flat clean surface and start rolling using a rolling pin. Move it across lengthwise using gentle pressure. Dust some flour if its sticking to the surface or the rolling pin. Flip the roti one or two times. Keep rolling until its evenly thin on all sides.

heat the Tawa ( cast iron pan) on high heat. Once its hot enough turn the heat to medium high.
Dust off the excess flour from the roti, gently lift and place it on tawa.
Let it cook for 30 seconds, you will see tiny bubbles on the top side. Flip the roti using the tongs. Cook on the second side for another 30 seconds. This side should be slightly more cooked than first side.
Using the tongs pick the roti and out it on the direct heat with first side directly over the flame. The roti will puff up if its evenly rolled. Even if it doesn't puff up, its cooked when its starts getting brown spots. Don't leave it on flame for too long it will start to burn.
Apply ghee or butter if you prefer. Cover the roti with tea towel while you prepare the other rotis.

For induction stove follow the same instructions. Put the roti on the tawa or flat pan. Let it cook for 30 seconds and then flip it over. The second side should cook more than first side. Gently lift it, you will see brown spots.
Flip it back to first side and Using a paper cloth or tea towel gently apply pressure to all sides. It may or may not puff up but once you see that its has nice brown color , its ready.

The amount of water required depends on type of atta. You may need more or less than mentioned.
The dough can be prepared in the stand mixer as well. Follow the same instructions and remember to add water gradually.
Unused dough can be stored in fridge for 2-3 days. make sure its covered properly to prevent from drying out.
For Best Results use a Tawa, Cast iron skillet or pan. If you don't have that then a non stick pan work too.

Keyword flatbread, roti

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