Roti/Wrap Recipe
If you’ve ever craved that soft, pillowy Indian flatbread with just the right chew, you’re in for a treat with this Roti/Wrap Recipe. These homemade rotis come together with just a handful of wholesome ingredients, transforming humble flour and water into something magical — the perfect base for wraps, curries, or even a quick snack. Whether you’re a seasoned cook or just starting out, this is a Roti/Wrap Recipe you’ll want to come back to again and again.
Ingredients You’ll Need
What makes this Roti/Wrap Recipe so special is its simplicity — every ingredient has a purpose, and together, they create a soft, flavorful bread that’s endlessly versatile. Here’s what you’ll need and why each element matters:
- Whole Wheat Flour (atta): The star of the show, atta gives rotis their signature nutty flavor and soft texture.
- Salt: A touch of salt enhances the natural taste of the wheat, making each bite more satisfying.
- Warm Water: Using warm water helps develop gluten and makes the dough easier to knead, resulting in softer rotis.
- Oil or Ghee (optional): A drizzle of fat makes the rotis extra tender and gives them that irresistible sheen.
- Extra Flour for Rolling: Prevents sticking and ensures your rotis roll out smoothly every time.
How to Make Roti/Wrap Recipe
Step 1: Make the Dough
In a large mixing bowl, combine your whole wheat flour and salt. Gradually pour in the warm water, mixing with your hand or a sturdy spoon until a rough dough forms. The key here is to add the water slowly, so you can adjust as needed. Knead the dough for about 8 to 10 minutes until it’s smooth and elastic — this is what gives your rotis that perfect bite. If it’s too sticky, sprinkle in a little more flour; if it’s dry, a splash of water will do the trick. Once it feels supple, cover the bowl with a damp towel and let the dough rest for 20 to 30 minutes. This little nap lets the gluten relax and makes rolling much easier.
Step 2: Shape and Roll
After resting, divide your dough into 8 equal balls. Lightly flour your work surface and rolling pin. Take one dough ball at a time and roll it into a thin, even circle about 6 to 7 inches wide. Don’t worry if they’re not perfectly round — that’s the charm of homemade! A little extra flour on the counter helps prevent sticking and makes the process smoother.
Step 3: Cook the Rotis
Heat a dry skillet or tawa over medium-high heat. When it’s hot, gently lay one rolled roti on the surface. You’ll see little bubbles form after about 30 seconds — that’s your cue to flip! Cook the second side for another 30 to 45 seconds, pressing gently with a spatula to help it puff up. Flip once more and cook for 10 to 15 seconds until you see lovely golden spots and a bit of puffiness. Stack the cooked rotis in a towel to keep them warm and soft while you repeat with the rest.
Step 4: Finish with Ghee or Butter (Optional)
For an extra layer of flavor and softness, brush each fresh roti with a little ghee or melted butter as soon as it comes off the pan. This step is optional, but it takes your Roti/Wrap Recipe from everyday to unforgettable.
How to Serve Roti/Wrap Recipe
Garnishes
Fresh off the skillet, you can sprinkle your rotis with a pinch of flaky salt, a dusting of chopped cilantro, or even a little cumin powder for a subtle boost. A light brushing of melted ghee or vegan butter while they’re hot gives them a beautiful sheen and a melt-in-your-mouth feel.
Side Dishes
This Roti/Wrap Recipe shines alongside classic Indian curries, lentil dals, or spiced vegetables. They’re also perfect for scooping up saucy dishes or as the base for a lunch wrap filled with your favorite proteins and salads. Serve them warm for maximum comfort and satisfaction.
Creative Ways to Present
Take your presentation up a notch by folding the rotis into triangles, rolling them with grilled veggies and chutneys, or cutting them into strips for dipping. They make a fun alternative to tortillas in wraps, burritos, or even as a base for quick flatbread pizzas. The possibilities with this Roti/Wrap Recipe are endless!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover rotis, simply let them cool to room temperature, then stack them with parchment paper in between to prevent sticking. Store them in an airtight container or zip-top bag at room temperature for up to 24 hours, or in the fridge for up to 3 days. They stay soft and pliable, ready for a quick meal or snack.
Freezing
This Roti/Wrap Recipe is freezer-friendly! To freeze, stack cooled rotis with parchment or wax paper in between, slip them into a freezer bag, and squeeze out as much air as possible. They’ll keep well for up to a month. Whenever you need one, just pull it out — no need to thaw for long!
Reheating
To bring your rotis back to life, simply reheat them in a dry skillet over medium heat for 30 seconds on each side. They’ll regain their softness and warmth, almost as if they were freshly made. If you’re in a hurry, a quick 10-second burst in the microwave (wrapped in a damp paper towel) also works.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
While traditional roti is made with whole wheat flour (atta), you can use all-purpose flour in a pinch. The texture will be softer and a bit more pliable, but you’ll lose some of the hearty, nutty flavor that makes this Roti/Wrap Recipe special.
Why did my rotis turn out hard or dry?
If your rotis are coming out tough, it’s usually because the dough wasn’t kneaded enough or there wasn’t enough moisture. Be sure to knead for the full 8 to 10 minutes, and don’t be afraid to add a splash more water if needed. Brushing with ghee or butter while warm helps, too!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough for this Roti/Wrap Recipe a day in advance. Just cover it tightly and refrigerate. Let it come to room temperature before rolling for the best results.
Do I need a tawa or can I use a regular skillet?
A tawa is traditional, but any heavy-bottomed skillet or nonstick pan works perfectly for this Roti/Wrap Recipe. Just make sure it’s hot before you start cooking for that signature puff and color.
Are these rotis vegan?
Yes! If you use oil or skip the ghee/butter, this Roti/Wrap Recipe is naturally vegan. It’s simple, plant-based, and full of flavor.
Final Thoughts
There’s nothing quite like the satisfaction of making your own flatbreads from scratch, and this Roti/Wrap Recipe is as foolproof as it is delicious. Whether you’re serving them with a feast or just wrapping up your favorite fillings, I hope you’ll find yourself reaching for this recipe time and again. Give it a try — your kitchen will smell amazing, and your taste buds will thank you!
Print
Roti/Wrap Recipe
- Total Time: 30 minutes
- Yield: 8 rotis 1x
- Diet: Vegan
Description
This traditional Indian Roti, a soft and versatile whole wheat flatbread, is perfect for wraps, sandwiches, or serving alongside your favorite curries. Made with simple ingredients and cooked on a stovetop, it offers a healthy, vegan, and vegetarian-friendly alternative to processed breads.
Ingredients
Roti Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 3/4 cup warm water (plus more as needed)
- 1 tablespoon oil or ghee (optional, for softer roti)
- Extra flour for rolling
Instructions
- Prepare the dough: In a large mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water, mixing with your hand or a spoon until a rough dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. If the dough feels too sticky, add a bit more flour; if too dry, add a splash of water. Cover with a damp towel and let rest for 20–30 minutes.
- Divide and roll: Once rested, divide the dough into 8 equal balls. Lightly flour your surface and roll each ball into a thin, even circle about 6–7 inches wide.
- Cook the roti: Heat a dry skillet or tawa over medium-high heat. Place one rolled roti onto the hot skillet. Cook for 30 seconds or until you see bubbles, then flip. Cook the second side for another 30–45 seconds, pressing gently with a spatula. Flip once more and cook for 10–15 seconds until lightly browned and puffy. Remove and keep warm wrapped in a towel. Repeat with remaining dough.
Notes
- For extra softness, brush each cooked roti with a little ghee or butter while still warm.
- Store leftover rotis wrapped in a clean towel to keep them soft.
- These rotis can be used as wraps for sandwiches, burritos, or served alongside curries or vegetable dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 roti
- Calories: 110
- Sugar: 0g
- Sodium: 95mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
