Easy Roti Recipe and Food Photography by Shika Finnemore, The Bellephant.

Easy Roti

This Easy Roti recipe will leave you wondering why you’ve never tried making Roti before. Make up a batch of dough and it’ll keep a few days in the fridge. That way, you can cook some up any night of the week to serve  with your favourite curries. Alternatively, mix things up and have them for breakfast with peanut butter and chopped bananas (trust me it’s good!)

If you’re looking for delicious curries to pair these soft and yummy rotis with check out my Curry Recipes. Whether you fancy something vegan like my Potato, Chickpea & Spinach curry or seafood like my King Prawn Masala; theres’ something for everyone!

Easy Roti Recipe

Total Time: 30 minutes

Serves: 4 (8 Rotis)

Easy Roti Recipe


  • 400g plain flour
  • 250ml cold water
  • 1 tsp coconut oil
  • salt to taste (I use at least 1/2 tsp)
  • Note: Be sure to have extra of each ingredient.


  1. Add the plain flour to a large bowl and stir in the salt. Make a well and add the water. Mix together to form a dough.
  2. Rub the coconut oil in your hands then knead to form smooth and soft dough. If it feels too sticky, add in more flour as needed and if too dry add more water.
  3. Cover the bowl with a tea towel and leave for half an hour (optional).
  4. Divide in to 8 balls. Use a rolling pin to make round, thin rotis on a clean surface or chopping board. (To prevent sticking, turn them over each time you roll and to get the perfect circle alternate the direction you roll from).
  5. Heat a flat pan on high heat, then cook the rotis for 1-2 minutes on each side. You'll find they puff up a little and form dark patches.
  6. Keep any leftover dough in cling film or an air tight container in the fridge.

On a gluten free diet? Just use gluten free flour instead :). Also, you can use olive or vegetable oil instead of coconut oil if you can’t have nuts.



  1. Hello! I’ve made this recipe a couple of times and it’s incredibly delicious and pairs perfectly with your potato, chickpea and spinach curry. Each time I’ve made the roti I’ve been stuck on what to use in the pan. You don’t say to use anything so is that right? I’ve tried butter and margarine but I end up using so much as the roti soaks it up (tastes great but)

    • thebellephant

      Hi Chloe, That’s so great to hear! 🙂 I actually don’t grease my pan as it’s a good non-stick one. If you do want to and want a lighter option vs butter, you can lightly grease it with oil such as coconut, olive or any vegetable one. Hope that helps! Shika x

  2. Hi maybe a silly question but to add potatoes do you grate them in??

    • thebellephant

      Not silly at all! You can either grate them I like or boil/steam them and mash them in with spices. So yum! x Shika

  3. Made potato roti with, herbs today. First time. Nearly had heart attack lol but, rescued with more kneading, phew.
    Came out wonderful. Many thanks.

    • thebellephant

      Hey Billy, adding potatoes and herbs must have been delicious 😀 – I love potato in my roti! You should also try grated carrot, coconut, onion and herbs if you’re up for a round two. Thanks for your comment and glad you liked it! x Shika

  4. This recipe is brilliant, so simple and easy to follow. This was my first attempt at it, and they came out better than expected – thank you 🙂

  5. Beginner – I received a Roti-maker for Christmas. Once the 8 rolls are formed, can I just put them in the machine?

    • thebellephant

      Hi Betty! What a great Christmas present. Is it a roti maker where you compress the dough to cook it between two sides of the appliance (almost like a waffle maker)? If so then you just use one ball of dough at a time to make your rotis. Shika xx

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