Easy Roti Recipe – Wheat Flour & Curd Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Easy Roti Recipe – Wheat Flour & Curd Indian Flatbread

Hey everyone! If you’ve ever craved that warm, soft, and slightly chewy Indian flatbread that just melts in your mouth, you’re in the right place. I remember the first time I tried making roti – it was a bit of a disaster, honestly! But with a little practice (and this recipe!), you’ll be whipping up perfect rotis in no time. This recipe uses a simple combination of wheat flour and curd, making it incredibly soft and flavorful. Let’s get started!

Why You’ll Love This Recipe

This roti recipe is a winner for so many reasons. It’s incredibly easy, even for beginners. The addition of curd makes the rotis unbelievably soft – seriously, you won’t believe how good they are! Plus, it’s a fantastic everyday bread that pairs beautifully with almost any Indian curry. It’s a staple in my house, and I know it will become one in yours too.

Ingredients

Here’s what you’ll need to make these delicious rotis:

• 2 cups wheat flour (atta) – about 240g
• ?? tsp sugar – (I usually add about 1 tsp, but you can adjust to your liking)
• 1 tsp baking powder
• ?? cup curd (plain yogurt) – about 180ml
• 1 tbsp oil
• Salt to taste
• 3 tbsp butter (for brushing)
• Water as required – approximately ½ – ¾ cup

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Wheat Flour Varieties – Atta Types Explained

There are so many types of atta (wheat flour) available! Whole wheat atta is the most common and what I recommend for this recipe. You can also find multigrain atta for added nutrition, or even different types based on the wheat variety.

The Role of Curd in Roti Softness

Don’t skip the curd! It’s the secret to super soft rotis. The lactic acid in the curd helps relax the gluten in the flour, resulting in a tender texture. If you don’t have curd, I’ll share substitution options in the FAQs.

Oil Choices for Roti – Regional Preferences

Any neutral-flavored oil will work – sunflower, vegetable, or canola are all great. Some people in India prefer using mustard oil for a more pungent flavor, especially in North India.

Sugar – Does Roti Need It?

A tiny bit of sugar isn’t essential, but it helps with browning and adds a subtle sweetness. It also balances the flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the wheat flour, sugar, baking powder, salt, curd, and oil.
2. Now, slowly add water, a little at a time, and start bringing the dough together. You want a smooth, pliable dough – not too sticky, not too dry.
3. Knead the dough for about 5 minutes. This is where the magic happens! Kneading develops the gluten, giving the roti its structure.
4. Cover the dough with a moist cloth and let it rest for 20 minutes. This allows the gluten to relax even further, making the rotis even softer.
5. Give the dough another quick knead, then divide it into small, equal-sized balls. About the size of a golf ball works well.
6. On a lightly floured surface, roll each ball into a 5-inch (about 12cm) thick circle. Don’t worry if they’re not perfect circles – rustic is charming!
7. Heat a flat griddle or tawa over medium-high heat. Half-cook the roti on both sides. You’ll see small bubbles forming – that’s a good sign!
8. Now, transfer the partially cooked roti to a toaster set on medium heat (level 2 usually works well). Toast until it puffs up beautifully and develops golden-brown spots. Keep a close eye on it – it can burn quickly!
9. Immediately brush the hot roti with butter. This adds flavor and keeps it soft.
10. Serve hot with your favorite palak paneer or curry!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best rotis ever:

Kneading the Perfect Roti Dough

Kneading is key! A well-kneaded dough will be smooth and elastic. If the dough is too dry, add a little more water. If it’s too sticky, add a little more flour.

Achieving the Ideal Roti Thickness

Rolling the roti to an even thickness ensures it cooks evenly. Practice makes perfect!

Troubleshooting: Why Your Roti Isn’t Puffing Up

If your roti isn’t puffing up, it could be a few things: the dough wasn’t kneaded enough, the tawa wasn’t hot enough, or you didn’t cook it long enough on the tawa before toasting.

Variations

Want to get creative? Here are a few fun variations:

Vegan Roti Adaptation

Simply substitute the curd with plant-based yogurt (soy or coconut yogurt work well).

Gluten-Free Roti Options (with alternative flours)

You can experiment with gluten-free flours like rice flour, sorghum flour, or a gluten-free atta blend. You might need to adjust the amount of water.

Spice Level – Infused Rotis (e.g., Garlic Roti)

Add finely chopped garlic, green chilies, or herbs like cilantro to the dough for extra flavor. My grandma used to make amazing garlic roti!

Festival Adaptations – Roti for Special Occasions

During festivals, we sometimes add a pinch of saffron or a little ghee to the dough for a richer flavor.

Serving Suggestions

Roti is incredibly versatile! It’s amazing with:

• Dal Makhani
• Chole (Chickpea Curry)
• Palak Paneer
• Vegetable Curry
• Or even just a dollop of ghee and a sprinkle of salt!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. For longer storage, you can freeze them.

FAQs

What type of flour is best for making roti?

Whole wheat atta is the most traditional and recommended flour.

Can I make roti without curd? If so, what can I substitute?

Yes! You can substitute the curd with plain yogurt, sour cream, or even mashed banana (for a slightly sweeter roti).

How do I know when the roti dough is kneaded enough?

The dough should be smooth, elastic, and no longer sticky. It should spring back when you poke it.

Why does my roti become hard after cooling?

This usually happens if the dough wasn’t kneaded enough or if the roti was overcooked. Brushing with butter immediately after cooking helps keep it soft.

Can I freeze roti? If so, how do I reheat them?

Yes! Stack the rotis with parchment paper between each one to prevent sticking, then freeze. To reheat, you can warm them on a tawa, in a microwave, or even in a toaster.

Enjoy making these rotis! I hope this recipe brings a little bit of Indian flavor into your kitchen. Let me know how they turn out in the comments below!