Ghee Roti
Soft whole wheat rotis cooked on a hot tawa and finished with a light smear of ghee. They stay tender, fold easily, and pair well with dal, sabzi, or any everyday Indian meal.
For 8 servings
- knead · ~21 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl.2.Pour in lukewarm water little by little and mix into a shaggy dough.3.Knead for 5 to 6 minutes until smooth and soft but not sticky.4.Cover and let it rest for 15 minutes.TIPA soft dough makes softer rotis, so avoid making it tight. - prep · ~7 min
Divide and roll the rotis.
1.Knead the rested dough briefly until smooth.2.Divide it into 8 equal balls and keep them covered.3.Dust one ball lightly with whole wheat flour.4.Roll it into a thin, even circle about 5 to 6 inches wide.TIPUse only a little dusting flour or the rotis can turn dry. - fry · ~2 min
Cook the roti on a hot tawa.
1.Heat a tawa over medium-high heat until hot.2.Place one rolled roti on the tawa and cook until small bubbles appear (20 to 30 seconds).3.Flip and cook the second side until light brown spots form (30 to 40 seconds).4.Flip again and press gently with a cloth or spatula so the roti puffs and cooks through (20 to 30 seconds).TIPIf the tawa is too cool, the roti turns hard; if too hot, it burns before cooking through. - garnish
Brush with ghee and stack the rotis.
Transfer each hot roti to a plate or casserole and brush both sides lightly with ghee. Stack and keep covered while you roll and cook the remaining dough.
- serve
Serve the ghee rotis hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough softer than for parathas; a slightly supple dough gives rotis that stay foldable.
- 2Resting the dough for 15 minutes helps the flour hydrate, so rolling needs less pressure and the rotis stay even.
- 3Roll each disc to an even thickness; thin edges and a thick center cook unevenly and reduce puffing.
- 4Dust very lightly while rolling, then shake off excess flour before the roti hits the tawa to avoid dry, dusty patches.
- 5The tawa should be hot before the first roti goes on; test with a tiny pinch of dough that should sizzle quickly.
- 6Press gently around the edges on the final flip to encourage steam to move through the roti and help it puff.
- 7Brush ghee while the roti is still hot and stack covered in a casserole or cloth-lined container to trap softness.
Adapt it for your goals.
Vegan
Swap the ghee for a neutral oil or vegan butter; you still get soft rotis with a dairy-free finish.
low gheeLow-ghee
Brush only one side lightly or skip brushing and keep the rotis covered in a cloth to retain softness with less fat.
ajwainAjwain
Add a pinch of ajwain to the dough for a subtle earthy flavor that pairs especially well with simple dals and sabzi.
milk doughMilk-dough
Replace a little of the water with warm milk for a slightly richer, softer roti that stays tender longer.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, these rotis retain the bran and germ, offering more fiber and a steadier, more filling base than refined flatbreads.
Simple Everyday Ingredients
This recipe uses only whole wheat flour, water, salt, and ghee, making it a straightforward staple without added sugar or processed extras.
Supports Balanced Meals
Ghee roti pairs easily with dal, beans, vegetables, and yogurt, helping build a satisfying Indian meal with carbohydrates, fats, and accompaniments.
Frequently asked questions
The dough is usually too tight, the tawa too cool, or the rotis are overcooked. Keep the dough soft, cook on a properly hot tawa, and cover the rotis right after brushing with ghee.
