Yield 8 Roti


  • 4 cups all purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons brown sugar
  • 1 3/4 cups lukewarm water
  • oil for greasing
  • 4 tablespoons ghee or butter softened, plus more for cooking


In a large bowl, combine the flour, baking powder, salt, and sugar. Gradually add the water to form a shaggy dough, gently kneading to form a cohesive ball. Clean out the bowl and grease both it and the dough with oil. Return the dough to the bowl and cover with a towel. Let sit for 10-15 minutes.

Divide the dough into eight pieces. Dust a clean work surface with flour and roll out each piece, one at a time, into a large, flat circle. Brush the surface of each circle with 1 tablespoon of the ghee or butter. Dust with more flour.

One at a time, cut each circle of dough in half, stopping just past the middle. Roll the dough clockwise into a cone. (It will not be pretty or perfect, and that’s totally okay.) Take the bottom edges of the dough and tuck them underneath, then turn the dough around so the tip is facing up. Push it down into the dough circle. Repeat with remaining dough. Let rest for 30 minutes if you can –– less is fine if you’re in a rush. 

Heat a large pan over medium heat and add a little butter or ghee. Roll out each piece of dough into a large, flat circle––it should be about 10 inches in diameter, depending on the size of your skillet. Cook for a minute or so, then brush the top with more butter or ghee and flip. When the dough has cooked through, gently beat it with the back of a spoon, pushing the edges toward the middle. Wrap finished roti in a cloth and repeat with remaining dough.

Serve with roasted sweet potatoes, collard greens, or plain.

*To make this recipe dairy-free, try coconut oil instead of the ghee or butter.

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