There are very few things better than a soft, warm roti straight off the pan.
For me, roti is one of those simple foods that carries so much comfort. I remember the smell of fresh rotis in the kitchen, stacked under a cloth to keep them soft, ready to be served with curry, dhal, pickles or even just a little butter. In many homes, roti is not just a side dish — it is part of the meal, part of the memory, and part of the love.
This is my soft homemade roti recipe. It is simple, reliable and perfect for serving with Durban chicken curry, mutton curry, sugar bean curry, dhal, or any of your favourite Masala Factory dishes.
Serves
Makes 8 to 10 rotis
Prep Time
20 minutes
Resting Time
20 to 30 minutes
Cooking Time
20 minutes
Ingredients
- 3 cups cake flour or all-purpose flour
- 1 teaspoon salt
- 2 tablespoons oil or melted butter
- 1 cup boiling water, added slowly
- Extra flour for rolling
- Butter or ghee for brushing, optional
Optional Additions
- 1 tablespoon Masala Factory ghee for extra flavour
- A pinch of Masala Factory cumin seeds for a savoury roti
- A little melted butter for brushing after cooking
- Serve with Masala Factory Carrot and Chilli Pickle
- Serve with Masala Factory Durban Curry Masala curries
Method
1. I mix the flour and salt
I start by adding the flour and salt to a large mixing bowl. I give it a quick mix so the salt is evenly spread through the flour.
2. I add the oil
I add the oil or melted butter and rub it gently into the flour with my fingers. This helps make the roti soft and gives it a better texture.
3. I add the boiling water slowly
I pour in the boiling water a little at a time while mixing with a spoon. The dough will be hot at first, so I do not use my hands immediately.
Once it cools slightly, I bring the dough together with my hands. If it feels too dry, I add a little more warm water. If it feels too sticky, I add a small sprinkle of flour.
4. I knead the dough
I knead the dough for about 5 to 8 minutes until it becomes smooth and soft. The dough should not be hard. A soft dough makes a soft roti.
5. I let it rest
I cover the dough with a clean cloth and let it rest for 20 to 30 minutes. This makes it easier to roll and helps the rotis cook softer.
6. I divide and roll
I divide the dough into 8 to 10 equal balls. I dust the counter lightly with flour and roll each ball into a round roti.
I try not to use too much flour while rolling, because too much extra flour can make the rotis dry.
7. I cook the roti
I heat a flat pan or tawa over medium-high heat. Once it is hot, I place one roti on the pan.
When small bubbles appear, I flip it over. I cook the other side, then flip once more until light brown spots appear and the roti puffs slightly.
8. I keep them soft
As each roti comes off the pan, I place it in a clean cloth or covered dish. This keeps the steam in and helps the rotis stay soft.
If I want a richer roti, I brush each one lightly with butter or ghee while it is still warm.
Serving Suggestions
I love serving soft homemade roti with:
- Durban chicken curry
- Mutton curry
- Sugar bean curry
- Dhal curry
- Butter chicken
- Chana masala
- Masala Factory pickles
- A little butter and sugar for a simple treat
My Cooking Tip
The secret to soft roti is a soft dough and a good rest. Do not make the dough too stiff, and do not rush the resting time.
Also, make sure your pan is hot enough. If the pan is too cold, the roti will dry out before it cooks properly. If the heat is right, the roti cooks quickly and stays soft.
For me, a good roti should fold easily, tear softly, and pick up curry gravy perfectly. That is when you know it is right.
