Whole Wheat Roti with Olive Oil and Butter
Traditional Indian flatbread made from whole wheat flour, olive oil, and water. Dough is kneaded, rested, portioned into balls, flattened, and rolled thin before cooking on a hot skillet until puffed with air pockets. Finished with butter for moisture and richness.
Ingredients
Instructions
- 1
Add flour to mixing bowl.
- 2
Set aside 1 tbsp olive oil. Slowly add 2 tbsp olive oil to flour and mix thoroughly until clumps are gone.
- 3
Slowly add water and mix with your hands, kneading dough a few times. Add more flour if dough sticks to your hands.
- 4
Place dough in bowl and cover with towel or plastic wrap.
- 5
After 30 minutes, remove dough and divide into 8 balls.
- 6
Place skillet on stove and heat to medium high.
- 7
On floured surface, flatten each ball and brush with reserved olive oil. Sprinkle with flour and pinch sides so flour and oil are in the middle.
- 8
Using rolling pin, carefully roll each ball flat on floured surface, rolling slowly to prevent sticking. Flip and add flour as needed if sticky.
- 9
Roll until as thin as possible without tearing.
- 10
Place roti on preheated skillet top side down. When air bubbles form, flip.
- 11
Flip again once air pockets grow larger.
- 12
Apply light pressure with spatula to distribute air throughout. Remove when puffed.
- 13
Spread small amount of butter on cooked roti.
- 14
Repeat with remaining 7 rotis.
Tips
Roll dough slowly to prevent sticking and tearing.
Watch for air bubbles as indicator to flip roti.
Applying pressure with spatula helps distribute air evenly for maximum puff.
Good to Know
Store cooled rotis in airtight container at room temperature up to 2 days, or freeze up to 3 months.
Prepare dough up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before rolling.
Serve warm with curries, dals, or vegetable dishes.
Common Mistakes
Do not skip the 30-minute rest to avoid tough, difficult-to-roll dough.
Do not roll too quickly to avoid sticking and tearing.
Do not use high heat to avoid burning before roti puffs.