Rice Roti
Soft, rustic flatbreads made with rice flour, onion, herbs, and gentle spices. These homestyle rotis are cooked on a hot tawa until lightly spotted and are especially good with chutney, curry, or a simple vegetable side.
For 8 servings
- prep · ~5 min
Prep the onion, chili, and coriander.
Finely chop the onion, green chili, and coriander leaves so they mix evenly through the dough.
- boil · ~4 min
Boil the water with salt and cumin.
Bring the water to a boil in a saucepan. Add salt and cumin seeds and let it bubble for a few seconds.
- mix · ~4 min
Make the hot rice flour dough.
1.Lower the heat and add the rice flour to the hot water.2.Mix quickly with a spoon until no dry flour remains.3.Turn off the heat and cover for 2 minutes so the flour hydrates.4.Add the chopped onion, green chili, and coriander leaves.5.Mix until the dough comes together.TIPMix while the dough is still hot enough to soften the flour, but cool enough to handle safely. - knead · ~5 min
Knead the dough until smooth.
When cool enough to touch, knead the dough gently for 2 to 3 minutes until soft and crack-free. Divide it into 8 equal balls.
TIPIf the dough feels dry, wet your fingers lightly while kneading instead of adding too much extra water. - assemble · ~8 min
Pat each ball into a roti.
1.Place one dough ball on a sheet of parchment or a clean damp cloth.2.Flatten it gently with your fingers into a thin round roti.3.Keep the edges from cracking by pressing them back together as you shape.4.Repeat with the remaining dough balls. - fry · ~10 min
Cook the rotis on a hot tawa.
1.Heat a tawa or flat pan over medium heat.2.Lift one roti carefully and place it on the hot tawa.3.Cook until the surface looks dry and light spots appear, about 1 minute.4.Drizzle a little oil around the edges and flip.5.Cook the second side until light golden spots appear and the roti is cooked through.TIPKeep the heat medium so the roti cooks through without turning hard. - serve · ~1 min
Serve the rice rotis hot.
Stack the cooked rotis and serve hot with chutney, curry, or a simple vegetable side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mix the rice flour into boiling water quickly; this hot-water method keeps the rotis softer and easier to pat out.
- 2Let the dough rest covered for the full 2 minutes so the rice flour hydrates and cracks less while shaping.
- 3If onion releases moisture, knead briefly before shaping so each dough ball feels evenly hydrated.
- 4Pat the roti on parchment or a damp cloth and transfer gently, since rice dough is more fragile than wheat dough.
- 5Keep a small bowl of water nearby and lightly wet your fingertips to smooth cracked edges without making the dough sticky.
- 6Cook on medium heat only; a very hot tawa can brown the outside before the center loses its raw rice taste.
- 7Stack cooked rotis in a cloth-lined container to trap steam and keep them soft until serving.
Adapt it for your goals.
Jain
Skip the onion and add a little extra coriander and cumin for a no-onion version that still tastes aromatic and homestyle.
veganVegan
This recipe is naturally vegan; pair it with coconut chutney or a vegetable curry for a fully plant-based meal.
mildMild
Reduce or omit the green chili for a gentler heat, especially if serving children or alongside a spicy curry.
low oilLow-oil
Dry-roast the rotis on a well-heated tawa and skip the edge oil if you want a lighter everyday version.
Why this is on our healthy list.
Naturally Gluten-Free
Made with rice flour rather than wheat, these rotis are a useful flatbread option for those avoiding gluten ingredients.
Herb and Spice Support
Coriander, green chili, and cumin add flavor along with plant compounds, letting the roti taste lively without heavy sauces.
Light Everyday Flatbread
With simple ingredients and only a little oil for cooking, this is a straightforward accompaniment to dals, curries, and vegetables.
Frequently asked questions
It usually means the dough is a little dry or has cooled too much. Wet your fingers lightly, knead again briefly, and press the edges back together as you pat.
