Roti’s are a perfect pairing to almost any Indian curry dish. 


  • 2 cups/500ml cake wheat flour sifted
  • 4 tbsp melted butter plus extra for brushing the rotis
  • 1 cup/250ml boiling water
  • pinch of salt optional 


  • Sift the Add the melted butter
  • Pour the cup of boiling water into the flour
  • Mix it into the flour using a fork or You will have a wet, lumpy mixture.
  • Mixture would have cooled down a Knead into soft dough. The dough will feel sticky but as you knead the dough it will become smooth.
  • If the dough doesn't feel soft you can drizzle in a little more butter and keep kneading
  • Heat a non-stick pan or thawa on the stovetop on medium Adjust your heat if the pan gets too hot
  • Divide dough into 8 Roll each piece into a neat round ball
  • Flatten the dough with the palm of your Roll the dough on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking
  • Roll out into a circle, about 20cm in diameter
  • Place the roti on the Cook until it starts to bubble a little
  • Flip it Cook until the other side bubbles. Brush with butter and turn over again.
  • Brush the other side with butter and turn You will be flipping your roti over 3 times. Takes about a minute or less to cook the roti
  • To keep rotis soft place them in a container with paper towel or foil at the bottom and more on top of the rotis