Roti Recipe for One Person

If you’re an absolute beginner looking to learn how to make roti, you’re in the right place. I’ll guide you through each step, ensuring you make a soft, delicious and round roti. This roti recipe makes exactly 2 rotis and can easily be scaled up if needed.

What Ingredients Do I Need for Roti Dough?

To make this simple roti at home, all you need is:

• Atta Flour– available at any Indian grocery store or Amazon!
• Water and a tiny bit of oil
• A pinch of salt

While oil is optional for this roti recipe, I find that it helps make the roti extra soft and pliable.

How to Make the Dough

If it’s your first time making roti dough, don’t worry if it feels a little tricky. It gets easier with practice. Here’s how to make the dough step by step:

Step One: Measure Out Your Flour

For 2 rotis, add 2/3 cup of flour to a wide bowl.

Step Two: Get It to the Crumbly Phase

Add 1/4 cup of water, some salt, and 1 tsp of oil. Use your hands to mix until the dough becomes crumbly.

Step Three: Add Water Slowly

Add 1 tsp of water at a time and knead the dough until it feels like soft play dough. It should not be too wet or sticky. Use your thumb to press into the dough—if it leaves a mark without sticking to your hands, you’re good!

Step Four: Let the Dough Rest

Cover the ball of dough and place it in the fridge for at least 20-30 minutes. This step is crucial to let the dough rest and hydrate. Use this time to prep your curry or relax!

How to Roll and Shape the Roti

1. Prep your rolling surface by sprinkling some extra atta flour to prevent sticking.
2. Divide the dough into two portions and roll each one into a small ball.
3. Flatten each ball slightly and coat both sides with flour.
4. Using a rolling pin, roll the dough by going forward and backward a few times. Rotate it 90 degrees, then roll again. Repeat this until your roti is as thin as you prefer.

Cooking the Roti

1. Heat a tawa or non-stick pan over medium heat. Spread a little oil over the surface.
2. Place the roti on the hot pan. As it cooks, you’ll notice brown spots forming.
3. Flip the roti carefully once the first side has spots, using a spatula or your hands if you’re confident. Continue cooking until the roti is done.

For best results, aim to get your roti to puff slightly as it cooks. If your roti doesn’t puff, it’s okay! You’re still on your way to delicious, homemade indian flatbread.

FAQs

How Do I Store Leftover Roti?

If you have leftover roti dough, wrap it tightly in plastic or store it in an airtight container. If you have fully cooked rotis, wrap them in a cloth or foil and place them in an airtight container. Store roti at room temperature for a day or refrigerate for longer storage.

My Roti Doesn’t Puff. Now What?

If your roti doesn’t puff, don’t stress! This often comes down to how evenly you’ve rolled it out. Even if your rotiisn’t puffed, it will still taste amazing.

What is Atta Flour & where do I get it?

Atta flour is just a super finely milled whole wheat flour that’s used to make rotis & other Indian flatbreads. While you could use the other flour to make the rotis, I find that Atta is way better & easier to work with. It also includes the bran so it’s higher in protein AND fiber, making it more nutritious than a typical flour

What to Serve with Roti

• Easy Paneer Bhurji
• Egg Bhurji
• Kadai Paneer

More Easy Indian Recipes to pick from!

Roti Recipe for One Person

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• Author: eatsbyramya
• Total Time: 10 minutes
• Yield: 2 Rotis 1x

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Description

If you’re an absolute beginner looking to learn how to make roti, you’re in the right place. I’ll guide you through each step, ensuring you make a soft, delicious and round roti. This roti recipe makes exactly 2 rotis and can easily be scaled up if needed.

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Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 2/3 cup Atta Flour
• 1/4 cup warm water
• 1 tsp oil
• Pinch of Salt
• Extra Cold Water, for binding

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Instructions

** if you want the steps with pictures, just scroll up!

How to Make the Dough

1. Add 2/3 cup of atta flour to a wide bowl. While exact measurements aren’t necessary for roti, I recommend it your first time!
2. Add 1/4 cup of warm water, some salt, and 1 tsp of oil. Use your hands to mix until the dough becomes crumbly.
3. Add 1 tsp of room temp or cold water at a time and knead the dough until it feels like soft play dough. It should not be too wet or sticky. Use your thumb to press into the dough—if it leaves a mark without sticking to your hands, you’re good!
4. Cover the ball of dough and place it in the fridge for at least 20-30 minutes. This step is crucial to let the dough restand hydrate. Use this time to prep your curry or relax!

How to Roll and Shape the Roti

1. Prep your rolling surface by sprinkling some extra atta flour to prevent sticking.
2. Divide the dough into two portions and roll each one into a small ball.
3. Flatten each ball slightly and coat both sides with flour.
4. Using a rolling pin, roll the dough by going forward and backward a few times. Rotate the dough 90 degrees, then roll again. Repeat this until your roti is as thin as you prefer.

Cooking the Roti

1. Heat a tawa or non-stick pan over medium heat. Spread a little oil over the surface.
2. Place the roti on the hot pan. As it cooks, you’ll notice brown spots forming.
3. Flip the roti carefully once the first side has spots, using a spatula or your hands if you’re confident. Continue cooking until the roti is done.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Cuisine: Indian