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  • Writer's pictureDavid

Easy Roti

Updated: Apr 15, 2020

Roti, chapati, naan - this easy recipe gives you a basic version

Once the dough is made, the resulting breads depend on the shape/size and cooking.



175g atta flour - plain will do - make sure it rests in the fridge for 30 min (longer for naan)

175g yoghurt

1 tsp baking powder

ground cumin, garlic salt, sumac


Watch the video


  • In a bowl mix the flour, yoghurt and baking powder until they come together

  • Work the dough on a floured surface until it is smooth and elastic - you don’t need to knead/knead to need it as long as you would for a loaf; a minute or two should do it

  • Flatten out the dough and add the spices - you can add anything you fancy at this point, even some fresh garlic and parsley

  • Fold the spices into the dough

  • Cover in cling film and store in the fridge for a few hours - or 30 minutes

  • Unwrap the dough and cut into 4 equal blocks

  • Heat oil in a pan on a high-but-not-raging heat

  • On a floured surface with a floured rolling pin, roll the blocks into thin, flat pancakes



  • Not too thin and about 6cm diameter

  • One at a time, pop them in the pan for about 30-40 seconds a side


  • Not too thin and about 6cm diameter

  • Fry them in a bit more oil than roti for about 1 minute a side


  • Very thin and about 15-20cm diameter

  • Dry fry for about 30-40 seconds a side


  • Quite thick about 6cm across and 10-12cm long - let the dough rest for 2 or 3 hours

  • Put them in the oven for 6-10 minutes at 180ºC

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