Super Soft Butter Roti's

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 8
Marthinus Strydom

I can’t get enough of this Roti bread recipe! It’s a super easy and delicious Indian flatbread. It is amazing when served with a saucy Indian dish and is perfect for sopping up extra sauce. Use lots of butter!

Pairs well with
Punjabi lamb curry

The Story

Chapati, phulka, roti – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine table essential as rice. And while North India is known to be particularly fixated about this oldest flatbread, there is no denying that it is one of the easy-to-take-to and yet one of the tricky dishes to make – both shape and softness wise.

There are several theories about the flatbread’s origin. One says that the roti came from Persia, was thicker and made of maida. Its wheat avatar originated in the state of erstwhile Awadh, where wheat was consumed well, and took a slightly coarse form, which was much akin to the chapati we have today. A probable explanation to this may be that roti for travelers, was like a katori (bowl), which helped you hold the curry while enjoying the meal, thus, negating the need to carry utensils while traveling. The modern day Paasti that is widely eaten in Marwat, Bannu, Waziristan and its surrounding areas with Penda may have some resemblance to the first iteration of rotis.

© All recipes are copyright protected by unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by Copyright of some or all of the text reside with the original author.

Adjust Quanities

2 cup cake wheat flour sifted
4 tbsp melted butter plus extra for brushing the rotis
1 cup boiling water
pinch of salt


  1. Sift the flour. Add the melted butter
  2. Pour the cup of boiling water into the flour
  3. Mix it into the flour using a fork or spoon. You will have a wet, lumpy mixture.
  4. Rotis made the South African way with butter
  5. Mixture would have cooled down a little. Knead into a soft dough. The dough will feel a little sticky but as you knead the dough will become silky smooth.
  6. If the dough doesn't feel soft you can drizzle in a little more butter and keep kneading
  7. Heat a non-stick pan or thawa on the stovetop on medium heat. You may need to adjust your heat if the pan gets too hot
  8. Divide dough into 8 pieces. Roll each piece into a neat round ball

Rotis made the South African way with butter

  1. Flatten the dough with the palm of your hands. Roll the dough on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking
  2. Roll out into a circle, about 20cm in diameter
  3. Place the roti on the pan. Cook until it starts to bubble a little
  4. Flip it over. Cook until the other side bubbles. Brush with butter and turn over again.
  5. Brush the other side with butter and turn over. You will be flipping your roti over 3 times. Takes about a minute or less to cook the roti
  6. To keep rotis soft place them in a container with paper towel at the bottom and more on top of the rotis

roti india flat bread