Authentic Indian Roti Recipe – Easy Nigella Seed Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Roti Recipe – Easy Nigella Seed Flatbread

Hey everyone! If you’ve ever been to an Indian restaurant and fallen in love with that warm, fluffy flatbread served with your curry, you’re in the right place. Today, I’m sharing my go-to recipe for Roti – a simple, yet incredibly satisfying bread that’s a staple in Indian homes. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort. This version includes nigella seeds, which add a lovely subtle oniony flavour and beautiful visual appeal.

Why You’ll Love This Recipe

This Roti recipe is more than just a bread recipe; it’s a little piece of Indian culinary tradition. It’s surprisingly easy to make, even if you’re new to working with yeast. Plus, it’s incredibly versatile – perfect with everything from a hearty dal to a flavourful vegetable curry. And let’s be real, there’s nothing quite like the smell of freshly baked roti filling your kitchen!

Ingredients

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

• 1 cup warm water (240ml)
• 2 ¼ tsp active dry yeast (7g)
• 1 tsp sugar (5g)
• 3 cups all-purpose flour (360g)
• 1 tsp salt (6g)
• 2 tbsp oil (30ml)
• 1 tbsp flour (for coating – 8g)
• 5 tbsp water (for coating – 75ml)
• 1 tsp nigella seeds (kalonji) (5g)
• 2 tbsp butter (30g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Active Dry Yeast: This is what gives our roti that lovely, soft texture. Make sure your yeast is fresh! If it doesn’t foam up when mixed with warm water and sugar, it’s probably time to get a new batch.
• All-Purpose Flour: This is the standard flour for roti, but you can experiment with whole wheat (see variations below!). The protein content in the flour helps develop gluten, giving the roti its structure.
• Nigella Seeds (Kalonji): These tiny black seeds are a powerhouse of flavour! They have a slightly peppery, onion-like taste and are often used in Indian cooking for both flavour and their medicinal properties. If you can’t find them, poppy seeds are a decent substitute, though the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, we need to wake up our yeast. In a large bowl, mix the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 10 minutes, until it gets nice and foamy. This means the yeast is alive and ready to work its magic!
2. In a separate bowl, combine the flour, salt, and oil.
3. Now, pour the foamy yeast mixture into the flour mixture. Start kneading! It will be sticky at first, but keep going for about 5-7 minutes until you have a smooth, elastic dough.
4. Lightly grease the bowl with a little oil, place the dough back in, and cover it with a clean cloth or plastic wrap. Let it rise in a warm place for 1-2 hours, or until it has doubled in size. Patience is key here!
5. Preheat your oven to 400°F (200°C). Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal balls.
6. In a small bowl, mix 1 tbsp of flour with 5 tbsp of water to create a liquid coating. This will help us shape the roti.
7. On a lightly floured surface, use the flour-water mixture to shape each dough ball into a 10-12 inch oval, about ¼-inch thick.
8. Now for the fun part! Use a fork or the back of a knife to create decorative patterns on the roti. Sprinkle generously with nigella seeds.
9. Bake for 8-10 minutes, or until golden brown. For a crispier texture, you can broil for the last 2 minutes, but keep a close eye on it to prevent burning!
10. Once baked, brush the roti with melted butter and wrap it in a clean cloth to keep it warm and soft.

Expert Tips

• Warm Water is Key: The water needs to be warm, not hot! Too hot and you’ll kill the yeast. Aim for around 105-115°F (40-46°C).
• Don’t Overknead: Overkneading can make the roti tough. 5-7 minutes is usually enough.
• Warm Place for Rising: A warm oven (turned off!) or a sunny spot in your kitchen works great for helping the dough rise.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Roti Adaptation: Simply substitute the butter with a vegan butter alternative or a little extra oil.
• Whole Wheat Roti Variation: Replace half or all of the all-purpose flour with whole wheat flour for a nuttier flavour and added fibre. You might need to add a little extra water as whole wheat flour absorbs more liquid. My friend, Priya, swears by using 50/50!
• Spice Level – Chili Flake Addition: Add ½ tsp of red chili flakes to the dough for a little kick. My family loves this!
• Festival Adaptations – Diwali/Eid: For special occasions, you can add a pinch of cardamom powder or a few chopped nuts to the dough.

Serving Suggestions

Roti is best served warm, straight from the oven. It’s the perfect accompaniment to:

• Dal (lentil stew)
• Vegetable curry
• Chicken curry
• Any Indian dish, really!
• Even just a simple bowl of yogurt.

Storage Instructions

Leftover roti can be stored in an airtight container at room temperature for up to 2 days. To reheat, lightly sprinkle with water and warm in a skillet or microwave.

FAQs

Let’s answer some common questions:

• What type of flour is best for roti? All-purpose flour is the most common, but you can experiment with whole wheat or a blend.
• Can I make roti without yeast? Yes! You can make a yeast-free version using baking powder, but the texture will be different – more like a flatbread than a fluffy roti.
• How do I get roti to puff up? Proper kneading and a good rise are key. Also, make sure your oven is hot enough.
• What is nigella seed and can I substitute it? Nigella seeds (kalonji) have a unique flavour. Poppy seeds are the closest substitute, but the taste won’t be identical.
• How can I keep roti soft for longer? Wrapping the roti in a clean cloth or storing it in an airtight container helps retain moisture.

Enjoy! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!