Easy Indian Flatbread Recipe – Quick Skillet Roti with Flour

Last Updated on 2 months by Neha Deshmukh

Easy Indian Flatbread Recipe – Quick Skillet Roti With Flour

Hey everyone! If you’ve ever craved that warm, soft, slightly chewy Indian flatbread served with your favorite curry, you’re in the right place. I remember the first time I tried making roti – it felt a little intimidating, but honestly? It’s way easier than you think! This recipe is my go-to for a quick and satisfying flatbread that’s perfect for any meal. Let’s get cooking!

Why You’ll Love This Recipe

This skillet roti recipe is a lifesaver on busy weeknights. It requires just a handful of ingredients and comes together in under an hour (mostly hands-off rising time!). Plus, it doesn’t need a tandoor or even a fancy rolling pin – just a skillet and a little elbow grease. It’s a fantastic way to enjoy authentic Indian flavors at home, even if you’re new to Indian cooking.

Ingredients

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

• 2 cups + 2 tablespoons all-purpose flour (maida)
• 1 teaspoon instant yeast
• 1 teaspoon salt
• ?? cup warm water (approximately 240ml – start with a little less and add more as needed)

Ingredient Notes

Let’s talk ingredients! I like to use all-purpose flour for a soft, pliable roti. You can also experiment with atta (whole wheat flour) for a slightly nutty flavor and more rustic texture.

The instant yeast is a game-changer. No proofing needed – just toss it in with the flour! If you’re using active dry yeast, you’ll need to proof it in warm water with a pinch of sugar for about 5-10 minutes until foamy before adding it to the flour.

And the water? It should be warm, not hot. Think lukewarm bathwater. Too hot and you’ll kill the yeast!

Step-By-Step Instructions

Alright, let’s make some roti!

1. In a stand mixer bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and mix until a soft, supple dough forms. It should be slightly sticky, but not overly so.
2. Transfer the dough to a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size – about 1.5 hours. This is where the magic happens!
3. Once risen, gently punch down the dough to release the air. Divide it into 4 equal portions and shape each into a smooth ball. Cover and let them rest for 10 minutes. This helps relax the gluten and makes rolling easier.
4. Lightly flour your work surface. Roll each ball into a 6-7 inch round, about ?? inch thick. Don’t worry about making them perfect circles – rustic is charming!
5. Using a fork, prick one side of each round a few times. This prevents the roti from puffing up too much while cooking.
6. Heat a skillet (cast iron works great!) over medium heat. Cook each roti for about 2 minutes, or until small bubbles start to form on the surface.
7. Flip and cook the other side for another 2 minutes, until you see golden-brown spots appear.
8. Repeat with the remaining dough portions.

Expert Tips

• Don’t overwork the dough: Overworking develops too much gluten, resulting in tough roti.
• Warm skillet is key: If the skillet isn’t hot enough, the roti will be pale and won’t puff up.
• Brush with ghee (optional): For extra flavor and softness, brush the cooked roti with a little melted ghee or butter. My grandmother always did this!

Variations

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

• Vegan Adaptation: Make sure your flour is vegan-friendly (some brands may use animal products in processing). Skip the ghee and use a plant-based oil instead.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends designed for baking. You might need to adjust the amount of water.
• Spice Level: Add a pinch of turmeric, chili powder, or cumin to the dough for a subtle flavor boost.
• Regional Variations: Did you know there are different styles of roti across India? Some regions prefer thicker, coarser rotis, while others like them thin and delicate. Explore and find your favorite!

Serving Suggestions

Roti is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With a hearty chickpea curry (chana masala)
• Alongside a fresh salad and a dollop of yogurt
• As a wrap for grilled vegetables or paneer
• Dipped in your favorite chutney or raita

Storage Instructions

Leftover roti can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave.

FAQs

What type of flour is best for roti?

All-purpose flour (maida) is a great starting point, but atta (whole wheat flour) adds a lovely nutty flavor.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling.

How do I prevent the roti from puffing up too much?

Pricking the roti with a fork helps control the puffing.

What can I serve with roti besides curry?

So many things! Try it with dal, sabzi (vegetable dishes), or even as a side with a Western-style meal.

Can I freeze leftover roti?

Yes! Wrap each roti individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw completely before reheating.