Biscuit Roti
A unique Bengali flatbread that's crisp on the outside and soft inside, with a subtle sweetness and rich flavor from milk and ghee. The dough is rolled thin and cooked until golden spots appear, creating a biscuit-like texture. Perfect with spicy curries or simply enjoyed with a cup of tea.
For 4 servings
- mix · ~8 min
Make the dough.
1.In a large bowl, combine flour, sugar, salt, and baking powder.2.Add 2 tbsp ghee and rub into the flour until it resembles coarse crumbs.3.Gradually add warm milk, mixing continuously to form a soft, pliable dough.4.Knead for 5 minutes until smooth and elastic.TIPWarm milk helps the dough come together more easily and yields a softer roti. - rest · ~15 min
Rest the dough.
Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
TIPResting relaxes the gluten, making the dough easier to roll out thin without shrinking back. - prep · ~3 min
Divide and shape the dough.
1.Divide the rested dough into 8 equal portions.2.Roll each portion into a smooth ball between your palms.3.Lightly dust the work surface with dry flour. - prep · ~5 min
Roll out the rotis.
1.Flatten one dough ball, dip lightly in dry flour.2.Roll out into a thin round disc, about 5-6 inches in diameter.3.Aim for slightly thicker than a regular chapati for a biscuit-like bite.4.Repeat with remaining dough balls, keeping rolled rotis covered.TIPDon't roll too thin — a bit of thickness gives the signature biscuit texture. - fry · ~16 min
Cook the biscuit rotis.
1.Heat a tawa or skillet over medium heat.2.Place one rolled roti on the hot tawa and cook for 30-40 seconds until bubbles appear.3.Flip and drizzle about 1 tsp ghee on top, spreading it evenly.4.Flip again and cook, pressing gently with a spatula, until golden spots appear on both sides.5.Repeat with all rotis, stacking them in a clean kitchen towel.TIPMedium heat is key — too high and the outside burns before the inside cooks; too low and they turn hard. - serve
Serve warm.
Serve the biscuit rotis warm with spicy curry, dal, or simply enjoy with a cup of tea. They stay crisp on the outside and soft inside.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use warm milk (not hot) to activate the baking powder and create a softer dough.
- 2Knead the dough for a full 5 minutes to develop gluten for that signature chewy interior.
- 3Rest the dough covered with a damp cloth to prevent drying and make rolling easier.
- 4Roll each roti slightly thicker than a regular chapati — about 1/8 inch — for the biscuit-like bite.
- 5Cook on medium heat and press gently with a spatula after adding ghee to encourage even browning.
- 6Stack cooked rotis in a clean kitchen towel to keep them soft inside while retaining a crisp exterior.
Adapt it for your goals.
Whole Wheat Biscuit Roti
Replace half the all-purpose flour with whole wheat atta. This adds a nutty flavor and more fiber, though the roti will be slightly less crisp — perfect for a healthier everyday version.
Savory SpicedSavory Spiced
Add 1/2 tsp carom seeds (ajwain), 1/4 tsp black pepper, and a pinch of cumin to the dry flour. This gives a warm, aromatic savoury twist ideal with spicy curries.
Sweet CardamomSweet Cardamom
Increase sugar to 1 tbsp and add 1/2 tsp ground cardamom to the flour. Serve dusted with extra sugar for a teatime sweet flatbread.
VeganVegan
Substitute ghee with coconut oil or vegan butter (both for dough and cooking), and use a plant-based milk like oat or soy. The roti will be slightly less rich but still crisp and tender.
Why this is on our healthy list.
Provides Quick Energy
All-purpose flour and ghee deliver a concentrated source of carbohydrates and healthy fats, ideal for a pre- or post-meal energy boost.
Contains Calcium from Milk
The warm milk in the dough contributes calcium and vitamin D, supporting bone health.
Ghee Supports Digestion
Clarified butter (ghee) is rich in butyrate, a short-chain fatty acid that promotes gut health and aids nutrient absorption.
Low in Fiber
This flatbread is low in dietary fiber; pair it with lentils or vegetables for a balanced meal.
Frequently asked questions
The dough was likely under-kneaded or rested too little; also, rolling too thin or cooking on too high heat can dry them out. Knead for 5 minutes, rest 15 minutes, and roll slightly thicker than a chapati.
