Mop up a delicious curry sauce with a warm roti. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

  • Prep:10 mins
    Cook:10 mins
    (plus 30 minutes resting)
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 193
  • fat 7g
  • saturates 1g
  • carbs 27g
  • sugars 0.4g
  • fibre 3g
  • protein 4g
  • salt 1.41g


  • 115g self raising flour
  • 115g wholemeal plain flour
  • 1½ tsp salt
  • 3 tbsp vegetable oil plus extra for frying
  • 2 tsp butter, for frying


  1. Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.

  2. Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.

  3. Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.

  4. Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

Suggested recipes from this collection...