The “daughter-in-law” test. Before I even bother explaining, note that I fail on roti out of choice-ish.

The the old wives tale is that if you roll your rotis perfectly round that you’ll make an excellent daughter-in-law. Needless to say, I was a difficult Punjabi teenager that preferred to spend her time riding tractors, horses, drinking whiskey, and not bothering to learn anything that my future mother-in-law would like because as far as I was concerned, she could go………eat her roti off a cliff.

Now on to why rotis are amazing. They’re known as rotis, phulkas, or chappatis depending on where you are in the country. They’re warm, fluffy, chewy, and add a lot of flavor and texture to sabjis (vegetables) and daals (lentils). Rotis are the staple grain served with each meal – we even do the desi scramble wrapped in a roti (omg so tasty!). An amazing combo is yellow moong daal, methi aloo, and roti.

Roti is shockingly easy to make. The big secret is to cook them on a good tava and when they’re 1/2 cooked move them over to an open flame and do a couple quick flips. This will make them puff up and get those nice crispy spots.

Don’t forget to try these:


Course: MainCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time




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  • Atta (dough) (recipe available under ingredients)

  • Loose atta (wholemeal wheat flour) for dusting

  • Melted butter/butter substitute for brushing

Equipment/Specialty Items


  • Prep:
  • Make atta ahead of time and let sit for at least 30 minutes.
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Place a tava, nonstick, or cast iron dry skillet over low heat.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • You can roll all of the rotis out if you have time but make sure to put wax paper between them to prevent sticking, and place a towel over the rolled balls of dough as well as the rolled rotis to prevent drying.
  • Rolling:
  • Pinch off a golf ball sized piece and roll it into a ball.
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Dredge the disk in the loose atta.
  • Using the rolling pin roll the disk into a flat 6-7 inch diameter circle-ish.
    Turn up the heat on the skillet to medium, until it’s lightly smoking.
  • Cooking:
  • Place the roti into the tava or skillet.
  • When you see the roti change color to a “dryer” brown and see little bubbles flip it over. Approximately 1 minute
  • Cook the other side for approximately 45 seconds and move to open flame.
  • With your tongs flip the roti every few seconds until it puffs up and gets brown spots.
  • Brush with melted butter.
  • Serve warm or wrap in a kitchen towel and place in an insulated container to keep warm.

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