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Flat Bread (Roti)

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Flat Bread - Roti


  • 8 ounces flour
  • 3 teaspoons baking powder
  • 2 ounces margarine or ghee (optional)


  • 1/2 pint cooking oil or 4 ounces ghee


  • 3/4 cup flour


  • Sift the flour and baking powder into a mixing bowl. Rub in the margarine or ghee, if used. Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
  • Cut dough into 8 pieces. Roll each piece out thinly on a floured board. Spread oil or ghee evenly over the surface and sprinkle lightly with a pinch of flour.
  • Fold in round or square layers so as to trap air. Leave to stand 10 minutes, or longer if desired.
  • Roll out each piece thinly and place on a heated, greased griddle or tawah—a 12-inch flat plate made of cast iron. Turn on both sides to insure even cooking. Brush with oil to prevent sticking.
  • Remove from the heat and clap out air immediately from the roti. Fold and place in a towel or greaseproof paper.
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