Ghee Roti

Ghee roti is one flatbread recipe that never fails you. All it takes is four ingredients to get soft, pliable rotis that pair beautifully with any curry, or double as a wrap for whatever filling you have.

Roti or chapati? We Sri Lankans call any flatbread roti, so you’ll often see these same flatbreads called chapatis with ghee too. Same soft flatbread, just a different name depending on where you’re from.

We Lankans love our flatbreads like the Coconut Roti, and the famous Kottu Roti made with paratta or gothamba roti.

My husband isn’t much of a rice person, so for everyday meals, this ghee roti has been my go to for years. It got us through the newborn stage of my kids, the toddler years, and every busy season since. It’s the recipe I cook when I want a warm meal without spending my whole evening in the kitchen. I usually make a big batch, freeze what I don’t need, and pull rotis out one at a time whenever we want them.

Ghee is what makes these special. It’s been part of home cooking for generations, and a little of it worked into the dough is what keeps these rotis soft instead of dry or chewy. What I love most is how forgiving this dough is. Even if you’re new to making flatbread, warm water and a good rest are what you need for a good chapathi dough.

Ingredients

• Whole wheat atta flour: the base of the dough. Use Indian atta flour. It gives a softer texture than regular whole wheat flour.
• Ghee: what makes these rotis rich and soft. You can adjust the amount up or down depending on how indulgent you want them. Melted butter works as a swap if that’s what you have on hand.
• Baking powder: a small pinch mixed into the flour helps the rotis stay extra soft and pliable.
• Salt: just enough to season the dough.
• Warm water: This is what gives you a soft, workable dough.

How to Make Ghee Roti

1. Mix the dry ingredients. In a large bowl, whisk together the atta flour, salt, and baking powder.
2. Work in the ghee. Add the ghee to the flour and rub it in with your fingers until the mixture looks crumbly, almost like sand.
3. Add warm water gradually. Pour in the warm water a little at a time, mixing as you go, until the dough comes together. You’re looking for a soft dough that isn’t sticky.
4. Knead well. Knead for a few minutes until the dough feels smooth.
5. Rest the dough. Cover it and let it rest for 1 to 2 hours. Don’t skip this part, it’s what makes the rotis soft and pliable instead of tough.
6. Divide and roll. Divide the dough into equal portions, roll each one into a ball, then flatten and roll out into a circle.
7. Cook on both sides. Heat a pan or tawa over medium heat and cook each roti until it’s golden in spots and cooked through, flipping once or twice.
8. Serve warm. Brush with a little extra ghee on top if you like, and serve right away or keep them covered with a kitchen towel.

Serving Suggestions

These rotis are so versatile, which is exactly why I make a big batch of them. My kids love theirs rolled up simply with cheese or a swipe of Nutella for an easy snack, and honestly, that alone makes this recipe worth having in your back pocket.

For a heartier meal, tear off a piece and use it to scoop up a bowl of Sri Lankan Beef Curry or Sri Lankan Chicken Curry, or roll one up around a scoop of Curried Meatballs with Tomato Sauce for a quick lunch wrap. Filled versions are just as good, think shredded shawarma style chicken or a spiced keema curry tucked inside.

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