Flakey Roti / Rooti
Flakey Roti / Rooti
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil, plus more for coating and frying
- 1 cup warm water, approximately, added gradually
- 1/4 cup melted butter or ghee, approximately, for brushing
Instructions
- 1
In a large bowl, add the all purpose flour.
⏱️ 1 min
- 2
Add the salt and sugar to the flour and mix well.
⏱️ 1 min
- 3
Add 2 tablespoons of oil to the mixture.
⏱️ 1 min
- 4
Gradually add warm water while mixing the ingredients, starting with 1 cup and adding more as needed, until a soft, pliable dough forms.
⏱️ 5 min
- 5
Knead the dough for about 5-7 minutes until it is smooth and elastic.
⏱️ 7 min
- 6
Cover the dough with a clean cloth and let it rest for 30 minutes.
- 7
After resting, divide the dough into 6-8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min
- 8
Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough ball into a thin, round disc, about 6-8 inches in diameter.
⏱️ 2 min
- 9
Lightly brush the surface of the rolled dough with melted butter or ghee.
⏱️ 1 min
- 10
Sprinkle a small amount of flour evenly over the buttered surface.
⏱️ 1 min
- 11
Fold the rolled dough in half, then fold it in half again to form a quarter-circle shape.
⏱️ 1 min
- 12
Roll this folded dough into a tighter cone shape, starting from the rounded edge and rolling towards the pointed end.
⏱️ 1 min
- 13
Coil the cone-shaped dough, starting from the wider end, to form a spiral. Tuck the pointed end of the cone underneath the spiral.
⏱️ 1 min
- 14
Gently flatten the coiled dough ball with your hand.
⏱️ 1 min
- 15
Repeat steps 8-14 for all remaining dough portions.
⏱️ 10 min
- 16
Cover the shaped dough balls and let them rest for another 15 minutes.
- 17
Take one rested, coiled dough ball. Using a rolling pin, gently roll it out into a round roti, about 6-8 inches in diameter. Be careful not to press too hard, as this can flatten the layers.
⏱️ 2 min
- 18
Heat a tawa (flat griddle) over medium-high heat.
⏱️ 2 min
- 19
Place the rolled roti onto the hot tawa. Cook for approximately 30 seconds on one side, until small bubbles appear.
⏱️ 1 min
- 20
Flip the roti and cook the other side for about 30 seconds.
⏱️ 1 min
- 21
Lightly brush the top surface with oil or melted butter/ghee.
⏱️ 1 min
- 22
Flip again and brush the other side with oil or melted butter/ghee.
⏱️ 1 min
- 23
Press gently with a spatula, moving it around the tawa, until the roti puffs up and turns golden brown with dark spots on both sides. This process helps separate the layers and makes it flaky.
⏱️ 2 min
- 24
Remove the cooked roti from the tawa and repeat with the remaining dough balls.
⏱️ 10 min
- 25
Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Flakey Roti / Rooti
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil, plus more for coating and frying
- 1 cup warm water, approximately, added gradually
- 1/4 cup melted butter or ghee, approximately, for brushing
Instructions
- 1
In a large bowl, add the all purpose flour.
⏱️ 1 min - 2
Add the salt and sugar to the flour and mix well.
⏱️ 1 min - 3
Add 2 tablespoons of oil to the mixture.
⏱️ 1 min - 4
Gradually add warm water while mixing the ingredients, starting with 1 cup and adding more as needed, until a soft, pliable dough forms.
⏱️ 5 min - 5
Knead the dough for about 5-7 minutes until it is smooth and elastic.
⏱️ 7 min - 6
Cover the dough with a clean cloth and let it rest for 30 minutes.
- 7
After resting, divide the dough into 6-8 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min - 8
Take one dough ball and flatten it slightly with your hand. Using a rolling pin, roll the dough ball into a thin, round disc, about 6-8 inches in diameter.
⏱️ 2 min - 9
Lightly brush the surface of the rolled dough with melted butter or ghee.
⏱️ 1 min - 10
Sprinkle a small amount of flour evenly over the buttered surface.
⏱️ 1 min - 11
Fold the rolled dough in half, then fold it in half again to form a quarter-circle shape.
⏱️ 1 min - 12
Roll this folded dough into a tighter cone shape, starting from the rounded edge and rolling towards the pointed end.
⏱️ 1 min - 13
Coil the cone-shaped dough, starting from the wider end, to form a spiral. Tuck the pointed end of the cone underneath the spiral.
⏱️ 1 min - 14
Gently flatten the coiled dough ball with your hand.
⏱️ 1 min - 15
Repeat steps 8-14 for all remaining dough portions.
⏱️ 10 min - 16
Cover the shaped dough balls and let them rest for another 15 minutes.
- 17
Take one rested, coiled dough ball. Using a rolling pin, gently roll it out into a round roti, about 6-8 inches in diameter. Be careful not to press too hard, as this can flatten the layers.
⏱️ 2 min - 18
Heat a tawa (flat griddle) over medium-high heat.
⏱️ 2 min - 19
Place the rolled roti onto the hot tawa. Cook for approximately 30 seconds on one side, until small bubbles appear.
⏱️ 1 min - 20
Flip the roti and cook the other side for about 30 seconds.
⏱️ 1 min - 21
Lightly brush the top surface with oil or melted butter/ghee.
⏱️ 1 min - 22
Flip again and brush the other side with oil or melted butter/ghee.
⏱️ 1 min - 23
Press gently with a spatula, moving it around the tawa, until the roti puffs up and turns golden brown with dark spots on both sides. This process helps separate the layers and makes it flaky.
⏱️ 2 min - 24
Remove the cooked roti from the tawa and repeat with the remaining dough balls.
⏱️ 10 min - 25
Serve hot.
⏱️ 1 min