Flaky Roti

Flaky Roti

Back in Malaysia Flaky Roti is a part of my everyday life, almost daily I have it for breakfast in the form of roti telur (egg), I have it for lunch with sambal and curry then for snacks in a form of roti nangka (langka) or roti pisang (banana). It is so addictive, its warm, soft and flaky texture is something you always look for.

Roti is generally an Indian bread but it is consumed widely in Malaysia and Indonesia. Like naan it is popular in countries with large Indian population both serve the same purpose where it is consumed with curries but unlike naan, roti is unleavened. It is usually prepared as you order (at least the good ones) so you are exposed on the preparation process which is quite entertaining. These roti boys are like the Italian pizza makers of Asia where they use their hands and try to make a thinner dough while tossing the dough in the air. You won’t believe how thin it can get as it sometimes resemble a bed sheet. They then fold it in layers adding oil in between which attributes to its flakiness and moistness.

Today we will be making this bread it is flaky but I will not throw it in the air because I don’t know how to do that but instead we will just use rolling pins.

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Flaky Roti 1

Flaky Roti

  • Author: Raymund
  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Cuisine: Malaysian


Flaky Roti is generally an Indian bread but it is consumed widely in Malaysia and Indonesia. Like naan it is popular in countries with large Indian population.



  • 1 1/2 cup all-purpose flour + some for dusting
  • 1 tsp salt
  • lukewarm water
  • ghee


  1. Place flour in a large bowl then gently add water while mixing it by hand until it forms a ball. Knead it for 3 minutes or until it is elastic in a dusted board.
  2. Form into a smooth ball, place it back into the bowl then cover bowl with cling wrap then set it aside in a warm place for 30 minutes.
  3. Go back to your board and dust it again, divide the ball into 4 equal parts then form each one into a smaller bowl.
  4. Place the ball in the middle then flatten it with a rolling pin to form a circle, brush top with ghee.
  5. Fold circle in half then brush it again with ghee.
  6. Fold it again in half so now it resembles a quarter circle then flatten it and try to make a big circle again. Brush top again with ghee then repeat the process again from #4 for one more time. Once finished flatten into one big circle then set them aside.
  7. Repeat this with the remaining balls.
  8. Prepare a non-stick frying pan then place the circle dough and cook in medium heat. Once edges turn light brown flip it over then brush top with ghee.
  9. Flip it again once the edges turn light brown then brush top with ghee again.
  10. Flip over and over again until golden brown on both sides.


Flaky Roti Wide



11 Responses

  1. I am always amazed watching people make roti here – it truly is a skill to throw it in the air and then make the dough stick on the metal board, so they can stretch out that gluten even more. The end result is just delicious !

  2. Oh, yes – must give this a try, I love roti but have never made – no idea why!

  3. I love roti. I recently found out about a kitchen gadget called the Rotimatic that can make fresh roti at the push of a button. They probably don’t stand up to the handmade variety, but it’s a neat idea.

  4. Kristy says:

    I love roti! I was introduced to it about a year ago. It’s delicious and so versatile.

  5. I love LOVE rotI!!! It’s one of dish that we always order, but not making it at home. You inspire me! I hope i can make it flaky like yours!

  6. Michelle says:

    I need to get the resident bread baker onto this. I love roti!

  7. mjskit says:

    Is roti a lot like naan in flavor and texture? I’m not sure if I’ve ever had it. It looks easier enough to make and I can see it would be perfect with just about any soup, curry, or saucy dish.

  8. I love roti, I have never tried to make it before. Thanks for this recipe. Sometimes when at a Malaysian restaurant, I like to swap the rice for roti (or have both). Is it usual to have both rice and roti in a meal or to choose one only?

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