If you have ever wanted to master a simple, wholesome bread that can double as a wrap or accompany any meal, this Roti/Wrap Recipe is exactly what you need. Made with just a handful of basic ingredients, it yields soft, warm flatbreads that are perfect for scooping curries, wrapping up your favorite fillings, or enjoying on their own. The beauty of this recipe lies in its versatility and the comforting, nutty flavor from whole wheat flour that fills your kitchen as it cooks. Whether you’re a seasoned cook or a beginner, you’ll find this Roti/Wrap Recipe both rewarding and delightfully easy to make.
Ingredients You’ll Need
The magic of this Roti/Wrap Recipe starts with a few essential ingredients that come together effortlessly. Each one plays a vital role: whole wheat flour for that authentic texture and flavor, warm water to bring it all together, and optional oil and salt to enhance softness and taste. Simple pantry staples, yet the result is extraordinary.
- Whole wheat flour: The base of the roti, providing that signature wholesome flavor and chewy texture.
- Warm water: Essential to form a smooth, pliable dough that’s easy to roll out.
- Oil (optional): Adds tenderness and a slight richness to the flatbread.
- Salt (optional): Enhances the flavor subtly without overpowering the natural taste.
- Extra flour: For dusting your surface so the dough doesn’t stick while rolling.
How to Make Roti/Wrap Recipe
Step 1: Prepare the Dough
Begin by combining the whole wheat flour and salt (if using) in a large mixing bowl. Slowly pour in the warm water while stirring with a spoon or your hand. As the mixture comes together, start kneading until a soft, elastic dough forms. This part is crucial — kneading well develops the gluten, making your roti tender and pliable.
Step 2: Rest Your Dough
Once kneaded, cover the dough with a damp cloth and let it rest for 20 to 30 minutes. This resting period relaxes the dough, making it easier to roll out without shrinking back.
Step 3: Divide and Roll
Divide the rested dough into 8 equal balls. Lightly flour your rolling surface and, one by one, roll each ball into a thin, circular disc about 6 to 8 inches in diameter. The thickness depends on your preference; for wraps, slightly thicker rotis hold fillings better without tearing.
Step 4: Cook the Roti
Heat a dry skillet or tawa over medium-high heat. Place the rolled roti on the hot surface. Cook for about 30 seconds until bubbles start to form, then flip and cook the other side for another 30 seconds to 1 minute or until golden brown spots appear. Flip once more and gently press with a spatula, coaxing the roti to puff up like a little balloon. This puffing signifies perfect texture inside.
Step 5: Keep Warm and Repeat
Remove the cooked roti and wrap it in a clean kitchen towel to keep warm and soft. Repeat the cooking process with the remaining dough balls. Serve warm or use them as delightful wraps for your favorite fillings.
How to Serve Roti/Wrap Recipe
Garnishes
While this Roti/Wrap Recipe shines on its own, adding a little butter or ghee right off the pan elevates the flavor and gives it a lovely sheen. Fresh herbs like chopped cilantro or a sprinkle of chaat masala can add a delightful twist and burst of freshness.
Side Dishes
This flatbread pairs beautifully with just about anything, especially Indian dishes like dal, vegetable curries, or spicy chutneys. For a lighter meal, wrap your roti around hummus, grilled veggies, or marinated tofu for a handheld feast.
Creative Ways to Present
Try folding these rotis into wraps stuffed with vibrant salads, grilled chicken, or falafel for picnic-perfect meals. You can also cut them into triangles and serve with dips as an appetizer, or layer them with melted cheese and veggies for a quick, satisfying wrap.
Make Ahead and Storage
Storing Leftovers
If you have any roti leftover, store them in an airtight container or wrapped in foil at room temperature for up to 2 days. Keeping them warm and covered prevents drying out and keeps them soft and tasty.
Freezing
For longer storage, stack the rotis with parchment paper between each and place them in a freezer-safe bag. They freeze beautifully for up to a month, which is perfect for quick meals on busy days.
Reheating
To reheat, wrap the roti in a damp paper towel and microwave for 20 to 30 seconds or warm them individually on a hot skillet for a minute on each side. This restores their soft texture and brings back that freshly made coziness.
FAQs
Can I use all-purpose flour instead of whole wheat flour for the Roti/Wrap Recipe?
While you can use all-purpose flour, whole wheat flour gives roti its characteristic nutty flavor and texture. All-purpose flour will make the flatbreads softer but less traditional, so it depends on your preference.
How do I know when to stop kneading the dough?
Stop kneading when the dough is smooth, elastic, and no longer sticky. This usually takes around 8 to 10 minutes by hand, and the dough should spring back when you press it lightly.
Is the oil necessary in the dough?
Oil is optional but recommended if you want softer rotis. It also makes the dough easier to handle and adds a subtle richness. Without oil, the rotis will still be delicious but a bit firmer.
Why did my roti not puff up?
Sometimes rotis don’t puff due to dough dryness, insufficient heat, or rolling them too thick or unevenly. Make sure the skillet is hot, the dough rested, and the roti rolled evenly thin for the best puff.
Can I make this Roti/Wrap Recipe gluten-free?
Traditional roti uses whole wheat flour, which contains gluten. To make gluten-free versions, you’d need special gluten-free flour blends, but texture and puffing might differ notably.
Final Thoughts
There’s something incredibly satisfying about homemade bread, and this Roti/Wrap Recipe captures that joy perfectly with its simple steps and heartfelt flavors. Once you get the rhythm of kneading, rolling, and cooking, you’ll find yourself reaching for this recipe time and again. It’s a delicious way to bring a little warmth and comfort to any meal, so why not give it a try today and see how magically easy and versatile roti can be?
Print
Roti/Wrap Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 rotis or wraps
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This traditional Indian roti recipe uses simple ingredients like whole wheat flour and water to create soft, thin flatbreads perfect for wraps or as a side dish. The dough is kneaded to perfection, rested, and cooked on a hot skillet to achieve golden, puffed rotis that are vegan, wholesome, and quick to prepare.
Ingredients
Dough Ingredients
- 2 cups whole wheat flour
- ¾ cup warm water (adjust as needed)
- 1 tablespoon oil (optional)
- ½ teaspoon salt (optional)
For Rolling
- Extra flour to dust
Instructions
- Prepare the Dough: In a large mixing bowl, combine whole wheat flour and salt if using. Gradually add warm water while mixing with your hand or a spoon until a soft dough forms.
- Knead the Dough: Knead the dough for 8–10 minutes until it becomes smooth and elastic, ensuring good gluten development for a tender roti.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 20–30 minutes; this step helps relax the gluten, making rolling easier.
- Divide and Shape: Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- Roll Out Rotis: Lightly flour a clean surface, then roll each ball into a thin round disc about 6–8 inches in diameter, ensuring even thickness.
- Heat the Skillet: Preheat a dry skillet or tawa over medium-high heat until hot but not smoking.
- Cook the Rotis: Place one rolled roti on the hot skillet. Cook for about 30 seconds until bubbles form, then flip and cook the other side for 30 seconds to 1 minute until golden spots appear.
- Puff the Roti: Flip once more and use a spatula to gently press on the roti to encourage it to puff up, indicating fully cooked layers.
- Keep Warm: Remove the cooked roti from the skillet and keep it warm wrapped in a clean kitchen towel. Repeat the process with remaining dough balls.
Notes
- Adding a tablespoon of oil or ghee to the dough can make rotis softer.
- For wraps, roll the roti slightly thicker to hold fillings better.
- Rotis are best enjoyed fresh but can be stored wrapped in foil and reheated gently before serving.
