20 Delicious Roti Recipes for Every Occasion

Craving something warm, comforting, and endlessly versatile? Look no further than roti—the humble flatbread that transforms any meal into a feast! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or exploring global flavors, these 20 delicious roti recipes have you covered. From buttery classics to creative twists, get ready to fall in love with every bite. Let’s roll!

Garlic Butter Roti

This buttery, garlicky flatbread is the ultimate sidekick to curries or a satisfying snack on its own—ready in minutes with just a handful of pantry staples.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup warm water
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, finely minced
• 1 tbsp fresh cilantro, chopped (optional)

Instructions

1. Make the dough: In a bowl, mix the flour and salt. Gradually add warm water, kneading for 5 minutes until smooth. Cover with a damp towel; rest for 10 minutes.
2. Prep the garlic butter: Stir the minced garlic and cilantro (if using) into the melted butter. Set aside.
3. Roll and cook: Divide the dough into 6 equal balls. On a floured surface, roll each into a thin 6-inch circle. Heat a skillet over medium-high. Cook each roti for 1–2 minutes per side, pressing lightly with a spatula until puffed and speckled with golden spots.
4. Finish: Immediately brush each roti with 1/2 tbsp garlic butter while still hot. Serve warm.

The magic here? Brushing the roti right off the skillet lets the garlic infuse every bite without overpowering. Leftovers? Just reheat in a dry pan—they’ll stay soft.

Tip: For extra flaky layers, fold the rolled dough like a letter before rolling it out again.

Cheese Stuffed Roti

This cheesy, flaky roti is the ultimate comfort food—perfect for a quick lunch or a satisfying snack any time of day.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 3/4 cup warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil, plus extra for cooking
• 1 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano

Instructions

1. In a large bowl, mix 2 cups whole wheat flour, 1/2 tsp salt, and 1 tbsp vegetable oil. Gradually add 3/4 cup warm water, kneading until a smooth dough forms (about 5 minutes). Cover and rest for 15 minutes.
2. In a small bowl, combine 1 cup shredded mozzarella, 1/4 tsp garlic powder, and 1/4 tsp dried oregano.
3. Divide dough into 6 equal balls. Roll each into a 5-inch circle, place 2 tbsp cheese mixture in the center, then fold edges to seal tightly. Gently roll again into a 6-inch round.
4. Heat a skillet over medium and brush lightly with oil. Cook each roti for 2 minutes per side, pressing lightly with a spatula, until golden and cheese melts.

The magic here? The crispy exterior gives way to a gooey, herby cheese center—no dipping sauce needed!

Tip: For extra crispiness, brush roti with butter after cooking.

Whole Wheat Roti

This wholesome whole wheat roti is a staple in many homes—soft, slightly nutty, and perfect for scooping up curries or enjoying with a smear of ghee.

• 2 cups whole wheat flour (plus extra for dusting)
• 3/4 cup warm water (about 110°F)
• 1 tbsp neutral oil (like avocado or vegetable)
• 1/2 tsp salt

1. In a large bowl, whisk together the whole wheat flour and salt. Make a well in the center and pour in the warm water and oil. Stir with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a damp towel and rest for 15 minutes.
3. Divide the dough into 8 equal balls. Roll each ball into a thin, 6-inch circle, dusting lightly with flour to prevent sticking.
4. Heat a skillet or tawa over medium-high heat. Cook each roti for 30 seconds, flip, and cook another 30 seconds until puffy with light brown spots. Press gently with a clean towel to encourage puffing.

The magic of this roti lies in its rustic texture—soft yet sturdy, with just enough chew to hold up to saucy dishes. For an extra boost of flavor, brush with melted ghee right after cooking.

Tip: Keep cooked rotis wrapped in a cloth to stay warm and pliable until serving.

Spinach and Corn Roti

This vibrant, fiber-packed flatbread is a delicious way to sneak greens into your meal—plus, the sweet corn adds a fun pop of texture!

Ingredients:

• 2 cups whole wheat flour
• 1 cup finely chopped fresh spinach
• 1/2 cup sweet corn kernels (fresh or thawed frozen)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/4 tsp red chili flakes (optional)
• 3/4 cup warm water (adjust as needed)

Instructions:

1. In a large bowl, mix the flour, spinach, corn, salt, cumin powder, and chili flakes. Drizzle in the olive oil and rub it into the mixture with your fingers until crumbly.
2. Gradually add warm water, kneading for 5–6 minutes until a smooth, slightly sticky dough forms. Cover with a damp cloth and rest for 15 minutes.
3. Divide the dough into 6 equal balls. On a floured surface, roll each into a thin, 6-inch round.
4. Heat a skillet over medium-high. Cook each roti for 1–2 minutes per side, pressing lightly with a spatula until puffy and charred in spots.

The spinach keeps these rotis tender, while the corn adds little bursts of sweetness—perfect for wrapping around grilled chicken or dunking into yogurt dip.

Tip: For extra flavor, brush the cooked rotis with melted garlic butter before serving.

Sweet Coconut Roti

This buttery, coconut-stuffed flatbread is a Sri Lankan favorite—soft, fragrant, and just sweet enough to feel like a treat.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp melted butter, plus 2 tbsp for cooking
• 1/2 cup grated coconut (fresh or unsweetened dried)
• 2 tbsp brown sugar
• 1/4 tsp ground cardamom

Instructions

1. In a bowl, mix flour and salt. Gradually add warm water and 1 tbsp melted butter, kneading until smooth (5 minutes). Cover and rest for 20 minutes.
2. Combine grated coconut, brown sugar, and cardamom in a small bowl.
3. Divide dough into 8 balls. Flatten each, add 1 tbsp coconut filling, seal edges, and roll into 5-inch circles.
4. Heat a skillet over medium. Cook each roti with 1/2 tbsp butter until golden spots form (2 minutes per side).

The magic here? The cardamom-kissed coconut caramelizes slightly as it cooks, creating pockets of gooey sweetness in every bite.

Tip: For extra flaky layers, lightly fold the sealed dough ball like a letter before rolling it out.

Masala Roti with Herbs

This fragrant, spiced flatbread is packed with fresh herbs and earthy spices—perfect for scooping up curries or enjoying on its own with a dab of butter.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh mint
• 1 small red onion, finely diced (about 1/3 cup)
• 1 green chili, finely minced (seeds removed for less heat)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 3/4 tsp salt
• 2 tbsp melted ghee or neutral oil, plus extra for cooking
• 3/4 cup warm water (plus 1-2 tbsp more if needed)

Instructions:

1. In a large bowl, combine whole wheat flour, cilantro, mint, red onion, green chili, cumin seeds, garam masala, turmeric, and salt. Mix well.
2. Add 2 tbsp melted ghee and rub it into the flour mixture with your fingers until crumbly. Gradually add warm water, mixing until a soft dough forms (add 1-2 tbsp extra water if too dry). Knead for 2 minutes until smooth. Cover and rest for 15 minutes.
3. Divide dough into 6 equal balls. On a floured surface, roll each into a 6-inch circle, about 1/8-inch thick.
4. Heat a skillet over medium-high. Cook each roti for 1-2 minutes per side, pressing lightly with a spatula, until puffed and charred in spots. Brush lightly with ghee while hot.

The layers of fresh herbs and toasted spices make this roti extra aromatic—almost like a flatbread and chutney rolled into one!

Tip: For extra flaky layers, fold the rolled-out dough into quarters like a handkerchief, then re-roll gently before cooking.

Aloo Paratha (Potato Stuffed Roti)

Flaky, buttery flatbread stuffed with spiced mashed potatoes—this hearty Indian classic is comfort food at its finest.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 3/4 cup water (adjust as needed)
• 1/2 tsp salt (for dough)
• 2 medium russet potatoes, boiled and peeled
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1 tbsp chopped cilantro
• 1 tbsp ghee or butter, plus extra for brushing
• 1/2 tsp salt (for filling)

Instructions

1. Make the dough: Mix flour, 1/2 tsp salt, and water until a soft dough forms. Knead 5 minutes, cover, and rest 30 minutes.
2. Prepare filling: Mash potatoes. Heat 1 tbsp ghee in a pan, toast cumin seeds 10 seconds, then add turmeric, garam masala, chili powder, and 1/2 tsp salt. Stir in mashed potatoes and cilantro. Cool slightly.
3. Assemble: Divide dough into 4 balls. Roll one into a 5″ circle, place 2 tbsp filling in center, gather edges to seal, and flatten gently. Dust with flour and roll into an 8″ circle.
4. Cook: Heat a skillet over medium. Cook paratha 2 minutes per side, pressing lightly with a spatula, until golden spots appear. Brush with ghee before flipping.

The magic? Crispy layers outside with a fluffy, warmly spiced potato center—perfect for scooping up yogurt or chutney.

Tip: Keep rolled parathas covered with a damp cloth to prevent drying while you cook the batch.

Methi (Fenugreek) Roti

These fragrant, earthy flatbreads are a staple in Indian homes, and with good reason—they’re packed with fresh fenugreek flavor and come together in minutes!

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tbsp ghee or oil, plus extra for cooking
• 3/4 cup warm water (adjust as needed)

Instructions:

1. In a large bowl, combine whole wheat flour, chopped fenugreek leaves, 1 tsp salt, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tbsp ghee. Mix well.
2. Gradually add warm water, kneading until a soft, smooth dough forms (about 5 minutes). Cover and rest for 10 minutes.
3. Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a 6-inch circle on a lightly floured surface.
4. Heat a skillet over medium-high. Cook each roti for 1–2 minutes per side, pressing lightly with a spatula until golden brown spots appear. Brush lightly with ghee while hot.

The secret here? Fenugreek’s bittersweet notes shine when paired with smoky cumin—making these rotis irresistible straight off the skillet.

Tip: For extra crispness, cook on a cast-iron griddle and increase heat slightly for the last 30 seconds.

Paneer Stuffed Roti

This hearty stuffed roti turns soft paneer and warm spices into a cozy, handheld meal—perfect for busy weeknights or packed lunches.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 3/4 cup water
• 1 tbsp vegetable oil, plus 1 tsp for cooking
• 1 cup crumbled paneer
• 1/4 cup finely chopped onion
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp salt
• 2 tbsp chopped cilantro
• 1 finely chopped green chili (optional)

Instructions

1. Make the dough: In a bowl, mix 2 cups whole wheat flour, 3/4 cup water, and 1 tbsp vegetable oil until a smooth dough forms. Knead for 2 minutes, cover, and rest for 15 minutes.
2. Prepare filling: In another bowl, combine crumbled paneer, onion, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp salt, cilantro, and green chili (if using). Mix well.
3. Assemble: Divide dough into 4 equal balls. Roll one ball into a 5-inch circle, place 2 tbsp filling in the center, then gather edges to seal tightly. Flatten gently and roll into a 7-inch circle, dusting with flour as needed.
4. Cook: Heat 1/4 tsp oil in a skillet over medium heat. Cook roti for 2 minutes per side, pressing lightly with a spatula, until golden spots appear. Repeat with remaining dough and filling.

The crispy exterior gives way to a spiced paneer center—no dipping sauce needed! For extra flakiness, brush cooked rotis with a touch of ghee.

Tip: Freeze uncooked stuffed rotis between parchment paper for up to a month—cook straight from frozen, adding 1 extra minute per side.

Egg Roti Wrap

This Egg Roti Wrap is a quick, protein-packed breakfast with a cozy Indian-inspired twist—perfect for busy mornings when you crave something hearty but don’t want to fuss.

• 1 large roti or whole wheat tortilla (8-inch)
• 2 large eggs
• 1 tbsp butter
• 2 tbsp finely chopped red onion
• 2 tbsp diced tomato
• 1 tbsp chopped cilantro
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp shredded cheddar cheese (optional)

1. In a small bowl, whisk the eggs with cumin, salt, and black pepper until well combined.
2. Melt butter in a nonstick skillet over medium heat. Add red onion and sauté for 1 minute until slightly softened. Pour in the egg mixture and scramble gently for 2–3 minutes until just set.
3. Lay the roti flat in the same skillet. Sprinkle cheese (if using) evenly over the surface, then top with scrambled eggs, tomato, and cilantro. Fold the sides inward and roll tightly into a wrap.
4. Toast the wrap in the skillet for 1–2 minutes per side until lightly crisp and golden. Slice in half and serve warm.

The magic here? The roti soaks up the spiced eggs and melted cheese while staying sturdy—no sad, soggy wraps!

Tip: For extra kick, add a dash of hot sauce or a sprinkle of chaat masala before rolling.

Tandoori Roti

This rustic, smoky flatbread is a staple in Indian cuisine—no tandoor oven required! A hot skillet and a little patience give it that signature charred flavor.

Ingredients

• 2 cups whole wheat flour (atta), plus extra for dusting
• 1/2 tsp salt
• 1 tbsp neutral oil (like avocado or vegetable), plus extra for brushing
• 3/4 cup warm water (about 110°F)
• 1 tbsp plain yogurt (optional, for tenderness)

Instructions

1. In a large bowl, whisk together 2 cups whole wheat flour and 1/2 tsp salt. Make a well in the center and add 1 tbsp oil and 1 tbsp yogurt (if using). Gradually mix in 3/4 cup warm water until a shaggy dough forms.
2. Knead on a lightly floured surface for 5 minutes until smooth. Coat with a few drops of oil, cover with a damp towel, and rest for 30 minutes.
3. Divide dough into 6 equal balls. Roll each into a 6-inch circle, dusting lightly with flour to prevent sticking.
4. Heat a cast-iron skillet over medium-high heat until smoking. Cook one roti for 1 minute until bubbles form, then flip. Press gently with a towel to encourage puffing. Cook another 30 seconds until charred spots appear. Brush with oil and repeat.

The magic? That blistered, slightly chewy texture—perfect for scooping up curries or wrapping around grilled meats.

Tip: For extra smokiness, hold the cooked roti directly over a gas flame with tongs for 2-3 seconds per side.

Onion and Chili Roti

This Onion and Chili Roti is a flavorful, flaky flatbread packed with spicy kick and caramelized sweetness—perfect for scooping up curries or enjoying on its own!

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 3 tbsp ghee or unsalted butter, divided
• 3/4 cup warm water
• 1 small yellow onion, finely diced
• 1 green chili (like jalapeño), finely chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric

1. In a bowl, mix 2 cups flour and 1 tsp salt. Rub in 1 tbsp ghee until crumbly. Gradually add 3/4 cup warm water to form a soft dough. Knead for 3 minutes, cover, and rest for 20 minutes.
2. Heat 1 tbsp ghee in a pan over medium. Add 1/2 tsp cumin seeds and sizzle for 10 seconds. Stir in onion, green chili, and 1/4 tsp turmeric. Cook for 5 minutes until onions soften. Cool slightly.
3. Divide dough into 6 balls. Roll each into a 5-inch circle, spread with 1 tsp onion mixture, fold edges inward, and re-roll gently to seal.
4. Heat a skillet over medium-high. Cook each roti for 2 minutes per side, brushing with remaining 1 tbsp ghee, until golden and puffed.

The layers of spiced onion melt into the roti as it cooks, creating pockets of savory heat in every bite. Tip: For extra flakiness, fold the stuffed dough like a letter before re-rolling!

Banana Roti with Honey

Banana Roti with Honey

This sweet, flaky banana roti is like a warm hug on a plate—stuffed with caramelized bananas and drizzled with honey for the ultimate comfort bite.

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup warm water
• 1 tbsp vegetable oil, plus extra for cooking
• 2 ripe bananas, thinly sliced
• 2 tbsp honey
• 1/2 tsp ground cinnamon

Instructions

1. In a bowl, mix 1 cup all-purpose flour and 1/4 tsp salt. Gradually add 1/3 cup warm water and 1 tbsp vegetable oil, kneading until a smooth dough forms (about 3 minutes). Cover and rest for 10 minutes.
2. Divide the dough into 2 equal balls. Roll each into a thin 8-inch circle.
3. Heat a skillet over medium and brush with vegetable oil. Place one roti in the pan, then arrange half the banana slices in the center. Sprinkle with 1/4 tsp cinnamon, fold the edges over the filling, and press gently to seal. Cook for 2–3 minutes per side until golden and crisp. Repeat with the second roti.
4. Drizzle each roti with 1 tbsp honey and serve warm.

The magic here? The bananas soften into jammy pockets while the roti stays crisp—no extra sugar needed!

Tip: For extra richness, swap honey for dulce de leche or add a sprinkle of toasted coconut.

Multigrain Roti

This wholesome multigrain roti is a fiber-rich, nutty-flavored flatbread that pairs perfectly with curries or even a smear of butter for a simple snack.

Ingredients

• 1/2 cup whole wheat flour
• 1/4 cup oat flour
• 1/4 cup chickpea flour (besan)
• 1/4 cup fine cornmeal
• 1/2 tsp salt
• 2 tbsp melted ghee or neutral oil, divided
• 1/2 cup warm water (plus 1-2 tbsp extra if needed)

Instructions

1. In a large bowl, whisk together the whole wheat flour, oat flour, chickpea flour, cornmeal, and 1/2 tsp salt. Drizzle in 1 tbsp ghee and mix until crumbly.
2. Gradually add 1/2 cup warm water, kneading for 3-4 minutes until a soft, slightly sticky dough forms. Add 1-2 tbsp more water if needed, but avoid overhydrating.
3. Divide the dough into 6 equal balls. On a lightly floured surface, roll each into a thin 6-inch circle.
4. Heat a skillet over medium-high heat. Cook each roti for 1-2 minutes per side, pressing gently with a spatula until puffy and speckled with golden-brown spots. Brush with remaining 1 tbsp ghee while hot.

The blend of flours gives this roti a hearty texture and toasty aroma—no single grain overpowers, making it a crowd-pleaser.

Tip: For extra pliability, stack cooked rotis in a clean kitchen towel to trap steam.

Gobi (Cauliflower) Paratha

These flaky, spiced cauliflower-stuffed flatbreads are a hearty way to turn a humble veggie into something special—perfect for packing in lunchboxes or serving with a dollop of yogurt.

Ingredients

• 2 cups grated cauliflower (about 1 small head)
• 1 1/2 cups whole wheat flour, plus extra for dusting
• 1/2 tsp salt, divided
• 1/4 tsp turmeric
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1 tbsp chopped cilantro
• 1 tbsp vegetable oil, plus extra for cooking
• 1/4 cup water (adjust as needed)

Instructions

1. Prep the filling: Heat 1 tbsp oil in a pan over medium. Add grated cauliflower, 1/4 tsp salt, turmeric, cumin powder, and red chili powder. Cook for 5 minutes, stirring, until softened. Mix in cilantro and set aside.
2. Make the dough: In a bowl, combine flour and remaining 1/4 tsp salt. Gradually add water, kneading into a smooth dough. Cover and rest for 10 minutes.
3. Assemble: Divide dough into 4 balls. Roll one into a 4″ circle, place 2 tbsp filling in center, gather edges to seal, and flatten gently. Dust with flour and roll into a 7″ round.
4. Cook: Heat a skillet over medium-high. Cook paratha for 2 minutes per side, brushing lightly with oil, until golden brown with crisp spots.

The magic here? The cauliflower stays subtly sweet against the toasty, spice-kissed crust—no soggy middles!

Tip: For extra flaky layers, fold the sealed dough ball like a letter before rolling it out.

Lachha Paratha (Layered Roti)

This flaky, buttery flatbread is a showstopper—crispy on the outside, tender inside, and perfect for scooping up curries or enjoying with a dab of ghee.

Ingredients

• 2 cups whole wheat flour (plus extra for dusting)
• 1 tsp salt
• 1 tbsp neutral oil (like avocado or vegetable), plus ¼ cup for layering
• ¾ cup warm water (about 110°F)
• 2 tbsp melted ghee or butter, for brushing

Instructions

1. Make the dough: In a bowl, mix flour, salt, and 1 tbsp oil. Gradually add warm water, kneading for 5–7 minutes until smooth. Cover with a damp cloth; rest 30 minutes.
2. Divide and roll: Divide dough into 6 equal balls. Roll one into a 6-inch circle, brush lightly with 2 tsp oil, then sprinkle a pinch of flour. Fold like an accordion into a long strip, then coil into a spiral. Repeat with remaining dough.
3. Cook: Roll each spiral into a 7-inch circle. Heat a skillet over medium-high. Cook paratha for 1–2 minutes per side, pressing gently with a spatula until golden and puffed. Brush with melted ghee right after flipping.

The secret? Those accordion folds create irresistible, paper-thin layers that pull apart with every bite.

Tip: For extra flakiness, let the coiled spirals rest 10 minutes before rolling—this relaxes the gluten.

Sweet Jaggery Roti

This cozy, slightly sweet flatbread is a comforting treat—like a hug in edible form, with the caramel-like depth of jaggery shining through.

Ingredients

• 1 cup whole wheat flour, plus extra for dusting
• 1/4 cup grated jaggery (or packed dark brown sugar as a substitute)
• 2 tbsp ghee, divided
• 1/4 tsp cardamom powder
• 1/4 cup warm water (plus more if needed)
• Pinch of salt

Instructions

1. In a bowl, mix 1 cup whole wheat flour, 1/4 cup grated jaggery, 1 tbsp ghee, 1/4 tsp cardamom powder, and a pinch of salt. Gradually add 1/4 cup warm water, kneading until a soft dough forms (add more water 1 tsp at a time if too dry). Cover and rest for 10 minutes.
2. Divide the dough into 4 equal balls. On a floured surface, roll each into a 6-inch circle, dusting lightly with flour to prevent sticking.
3. Heat a skillet over medium heat. Cook each roti for 1–2 minutes per side, pressing gently with a spatula until puffy and speckled with golden spots. Brush with remaining 1 tbsp ghee while hot.

The magic here? The jaggery caramelizes subtly as it cooks, giving these rotis a warm, toasty sweetness that pairs perfectly with a cup of chai.

Tip: For extra fragrance, toast the cardamom seeds whole, then grind them fresh—it makes all the difference!

Spicy Potato Roti

This Spicy Potato Roti is a comforting, flavor-packed flatbread stuffed with a smoky-spiced potato filling—perfect for a hearty lunch or weeknight dinner.

• 2 cups whole wheat flour
• 3/4 cup warm water
• 1 tbsp vegetable oil, plus extra for cooking
• 1 tsp salt, divided
• 2 medium russet potatoes, boiled and mashed
• 1 small yellow onion, finely diced
• 1 green chili, minced (seeds removed for less heat)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro

1. Make the dough: In a bowl, mix whole wheat flour, 1/2 tsp salt, and 1 tbsp vegetable oil. Gradually add warm water, kneading until smooth. Cover and rest for 15 minutes.
2. Prepare filling: Heat 1 tbsp oil in a pan over medium. Sauté onion and green chili for 3 minutes until soft. Stir in cumin, turmeric, garam masala, and remaining 1/2 tsp salt. Add mashed potatoes and cilantro; cook for 2 minutes, then cool.
3. Assemble roti: Divide dough into 4 balls. Roll each into a 5-inch circle, spoon 1/4 of the filling into the center, then seal edges and flatten gently.
4. Cook: Heat a skillet over medium-high. Brush each roti lightly with oil and cook for 2–3 minutes per side, pressing lightly, until golden and crisp.

The magic here? The crispy exterior gives way to a fluffy, spiced potato center—no dipping sauce needed! Tip: For extra flakiness, roll the stuffed dough slightly thicker and cook on lower heat.

Tomato and Basil Roti

This vibrant, herby flatbread is a quick way to add fresh flavor to any meal—perfect for wrapping around grilled veggies or dipping into hummus.

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup finely chopped fresh basil
• 1/4 cup grated tomato (seeds removed)
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tbsp olive oil, divided
• 1/4 cup warm water (plus extra if needed)

Instructions:

1. In a bowl, mix whole wheat flour, basil, tomato, salt, and sugar. Drizzle in 1 tbsp olive oil and rub it into the flour with your fingers until crumbly.
2. Gradually add warm water, kneading for 3–4 minutes until a soft dough forms (add 1 tsp more water if too dry). Cover and rest for 10 minutes.
3. Divide dough into 4 balls. Roll each into a 6-inch circle on a floured surface.
4. Heat a skillet over medium-high. Brush one side of a roti with remaining 1 tbsp olive oil, then cook for 1–2 minutes until bubbles form. Flip and cook another 1 minute until speckled golden.

The grated tomato keeps these rotis tender with just the right tang, while the basil adds a summery punch. Tip: For extra char, press the roti lightly with a spatula while cooking.

Keema (Minced Meat) Roti

This hearty, spiced minced meat stuffed inside flaky roti is a flavor-packed handheld meal—perfect for busy weeknights or a satisfying lunchbox treat.

Ingredients:

• 1 lb ground beef or lamb
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice
• 2 tbsp neutral oil (like avocado or canola)
• 4 small roti or flour tortillas (6-inch)

Instructions:

1. Heat 2 tbsp oil in a skillet over medium. Add onion and cook until soft (5 minutes). Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add ground meat, breaking it up with a spoon. Cook until no pink remains (6–8 minutes). Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Cook for 2 minutes to toast the spices.
3. Remove from heat. Mix in cilantro and 1 tbsp lemon juice.
4. Warm roti in a dry pan for 20 seconds per side. Spoon filling onto each, fold into quarters, and press lightly to seal.

The magic here? The crispy-edged roti soaks up the juicy, spiced keema—every bite is a balance of tender and crunchy.

Tip: For extra crispness, griddle the stuffed roti in a lightly oiled pan for 1–2 minutes per side.

Conclusion

With 20 mouthwatering roti recipes for every occasion, this roundup is your go-to guide for delicious, versatile flatbreads! Whether you’re craving classic flavors or bold twists, there’s something here for everyone. Don’t forget to try a recipe (or three!), share your favorites in the comments, and pin this article for later. Happy cooking—your next roti masterpiece awaits!