Meal Prep · North Indian
Butter Roti
Soft, flaky, and utterly delicious North Indian flatbread, perfect with any curry!
Ingredients
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Step-by-step- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add warm water, kneading continuously, until a soft, pliable dough forms. It should not be sticky.
- Add 1 tablespoon of melted ghee or butter to the dough and knead for another 2-3 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough into 8-10 equal portions and roll each into a smooth ball. Lightly flour your work surface and a rolling pin.
- Take one dough ball, flatten it slightly, and roll it into a thin circle, about 6-7 inches in diameter. Dust with flour as needed to prevent sticking.
- Heat a tawa (griddle) or a non-stick pan over medium-high heat. Once hot, place a rolled roti on it.
- Cook for about 30 seconds until small bubbles appear on the surface. Flip the roti and cook the other side for another 30-45 seconds until light brown spots appear.
- For puffed rotis, you can either transfer the roti directly over an open flame (if using a gas stove) for a few seconds until it puffs up, or press gently with a clean cloth on the cooked side on the tawa.
- Remove the cooked roti from the tawa and immediately brush generously with melted ghee or butter. Stack them in a covered container or roti basket to keep them warm and soft.
- Serve hot with your favorite dal, sabzi, or curry.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 35 g |
| Protein | 6 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover cooked rotis in an airtight container once completely cooled. Reheat gently before serving.
Freezer Up to 1 month
To freeze, stack cooked and cooled rotis with parchment paper in between, then wrap tightly in foil or place in a freezer-safe bag. Thaw at room temperature before reheating.
Reheat Stovetop/Microwave
Reheat on a warm tawa for a minute per side, or microwave for 15-30 seconds until warm and soft. A dash of water sprinkled before reheating can help restore moisture.
Chef’s Corner
- **Dough Consistency is Key:** A soft, pliable dough is crucial for soft rotis. If the dough is too stiff, the rotis will be hard.
- **Resting Time:** Don’t skip the resting time for the dough; it allows the gluten to relax, making the dough easier to roll and the rotis softer.
- **Even Rolling:** Try to roll rotis to an even thickness for uniform cooking. Practice makes perfect!
- **Hot Tawa:** Ensure your tawa is hot enough before placing the roti. If it’s not hot enough, the roti will dry out; if too hot, it will burn quickly.
