How do I stop the roti from tearing while rolling?

Keep the onion and coriander very finely chopped, rest the dough, and roll gently from the center outward with light dusting flour.

Can I make the dough ahead of time?

Yes, but refrigerate it if holding longer than a short rest because the onion keeps releasing moisture. Bring it closer to room temperature before rolling.

How do I know when the masala roti is fully cooked?

It should show small bubbles first, then light golden patches, and finally brown toasted spots after ghee is added, with no raw doughy patches left.

Can I store leftover rotis?

Yes. Cool them fully, stack and wrap well, then refrigerate. Reheat on a tawa over low-medium heat to restore softness.

What goes best with masala roti?

It pairs especially well with plain yogurt, pickle, tea, or simple dry sabzis because the roti itself is already well-seasoned.

Home / Recipes / north_indian / Masala Roti

north_indianEasyvegetariannut free

Masala Roti

RATING

4.4/5(78)

TASTE SCORE

7/10

This everyday Indian flatbread gets extra flavor from onions, green chili, coriander leaves, and warm spices mixed right into the dough. Soft in the center with little toasted spots, it pairs beautifully with yogurt, pickle, or a simple sabzi.

PREP

20m

COOK

15m

SERVES

1 PIECE

125 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the masala mix.
1.Finely chop the onion, green chili, and coriander leaves.
2.Measure the cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
3.Keep the water, oil, and extra flour for dusting ready.
knead · ~7 min
Knead the dough.
1.Add whole wheat flour, chopped onion, green chili, coriander leaves, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt to a wide bowl.
2.Mix well so the onion and spices are evenly spread through the flour.
3.Add oil and rub it in lightly.
4.Pour in water little by little and knead to a soft, smooth dough.
TIPIf the onion releases extra moisture, hold back some water so the dough does not turn sticky.
rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes. This helps the flour hydrate and makes the rotis easier to roll.
prep · ~3 min
Divide and shape the dough.
1.Knead the rested dough briefly until smooth.
2.Divide it into 8 equal portions.
3.Roll each portion into a smooth ball.
other · ~5 min
Roll the rotis.
1.Dust one dough ball lightly with whole wheat flour.
2.Roll it into a thin round roti, about 5 to 6 inches wide.
3.Repeat with the remaining dough balls, using a little flour as needed.
TIPRoll gently and evenly so the onion pieces stay inside the dough and the roti cooks uniformly.
fry · ~12 min
Cook the masala rotis.
1.Heat a tawa or flat pan over medium heat.
2.Place one rolled roti on the hot tawa and cook until small bubbles appear (30 to 40 seconds).
3.Flip and cook the second side until light golden spots appear.
4.Brush a little ghee on both sides and cook, pressing lightly, until the roti has brown toasted spots and is fully cooked.
5.Repeat with the remaining rotis.
TIPKeep the heat at medium so the rotis cook through before the onion bits start to scorch.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the onion very fine; larger pieces tear the dough and make rolling uneven.
2
After mixing in the onion, wait a minute before adding all the water since the onion releases moisture.
3
If the dough feels sticky, dust lightly with flour rather than kneading in too much extra flour.
4
Roll with a gentle hand so the chili and onion stay embedded and do not poke through.
5
Cook on medium heat only; high heat can burn the onion bits before the roti cooks through.
6
Stack cooked rotis in a cloth-lined container to keep them soft and stop them from drying out.
7
For lunchboxes, half-cook the rotis first, cool, then finish with ghee just before serving.