This Masala Roti is the perfect weekend morning breakfast treat, made with a simple chapati dough flavored with lots of spices!
Fresh roti is one of those nostalgic memories that cannot be forgotten! There is no replacement for fresh roti right off the stove.
Roti is a traditional flatbread, made with only flour and water. It is unleavened (no yeast or baking leaveners), and traditionally cooked over an open flame.
This Masala Roti is a take on a regular roti or flatbread, made with a combination of roti atta with gram flour (besan). This masala roti version is a great side for a savory weekend breakfast!
Recipes you’ll love
If you’re looking for more weekend Indian breakfast recipes ideas, check out these:
- Masala French Toast: Quick and Easy Indian Breakfast
- Daal Puri: Crispy Flatbread with Lentil Stuffing
- Besan Chilla: Savory Chickpea Flour Pancakes
- Aloo Paratha: Potato Stuffed Flatbread
Masala Roti Ingredients
- Chapati or Roti Atta – Roti atta is a specific type of flour found in Indian/Pakistani stores, made with stone-ground whole wheat flour. It is possible to approximate it by making a blend of all-purpose and whole wheat flours.
- Chana atta / Besan / Gram Flour – this is a flour made from the gram chickpea, found in many Asian stores. It adds an earthy, nutty flavor to the roti, and is also high in protein!
- Spices – We use a variety of dry spices in the recipe below – if using whole spices, crush them roughly with a spice grinder or mortar and pestle. The spices can be adjusted to your liking or what you have in your pantry.
- Yogurt – A little yogurt adds a little tang to the roti. If using yogurt, you’ll need a little less water.
- Water – Use lukewarm water for this roti recipe for best results.
- Oil / Ghee – There is a little oil in the dough – you can use any type – typically, vegetable oil or canola oil works best. When finishing the roti on the stove, we typically add ghee, but. if you’re trying to keep this recipe vegan, then use oil
How to make Masala Roti
Make the Dough
Mix in the dry ingredients (flours and spices) along with the oil and yogurt if using.
Next, add in the water. Make sure the water is lukewarm in temperature for best results. Add a little water at a time, just until the dough comes together. If the dough is too sticky, then add a little more flour. If it is too dry then add more water, a tablespoon at a time.
Depending on the conditions in your environment, more or less water may be needed. For the recipe below, we typically need about a quarter cup of water.
Let it Rest
Once the dough has come together, let it rest for at least 20 minutes. This allows the flours to hydrate and helps make soft rotis.
Knead and Roll
Once the dough has a chance to rest, knead the dough, for about five minutes if kneading by hand.
The dough is ready when it springs back slowly when you poke it.
Divide the dough into 8 pieces (if using the recipe below), then roll each piece out using a rolling pin on a floured surface. Each roti will be about 6-8 inches in diameter for the ideal thickness.
Cook the Masala Roti
Traditionally, Roti is made over an open flame, and it poofs up thanks to the air pockets
But at home, it’s best to use a dry tawa or frying pan with no oil, heated to medium-high heat. This allows the roti to poof up because of the air pockets at the time of kneading.
If you have a cast iron pan, it is ideal for this recipe, as it holds heat the best!
- Cook the roti for a minute on the hot pan
- Flip the roti, and let the other side cook for a minute.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
Masala Roti Tips
- It’s best to use atta flour or chapati flour for this Masala Roti recipe. If you only have all-purpose flour, we recommend making this Tandoori Naan.
- Since we’re mixing gram flour with roti atta, this dough might not be as pliable as regular roti dough.
- The dough can be made about a day ahead and refrigerated in an airtight container.
- This Masala Roti is best served fresh, with chutney and chai. For a quick creamy chutney, mix together green chutney with cream cheese!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Masala Roti
Ingredients
- 1 ½ cup Roti atta see notes
- ½ cup Chana atta / Besan / Gram Flour gram flour / besan
- ¼ Salt to taste
- ¼ teaspoon Turmeric powder
- ½ teaspoon Chaat Masala or ¼ teaspoon black salt
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Red chili powder
- ½ teaspoon Black pepper powder
- ½ teaspoon Carom Powder /Ajwain
- 1 teaspoon Sesame seeds
- ½ teaspoon Dry fenugreek leaves
- ½ teaspoon Ginger powder
- Green chilli Finely chopped, optional
- 2 tablespoons Oil for the dough
- 1 tablespoon Yogurt optional
- ¼ cup Lukewarm water
- Ghee or Oil for frying roti
Instructions
- In a large bowl, whisk together all the dry ingredients. Next, add the oil and yogurt (if using). Mix well, then slowly add some lukewarm water, a few tablespoons at a time (up to 1/4 cup), until a dough forms.
- Cover with a dishtowel and set aside for at least 20 minutes.
- When ready to make the roti, knead the dough. Then divide it into equal pieces, about the size of tennis balls.
- Preheat a frying pan, cast iron skillet or a tawa on medium-high heat.
- Sprinkle some flour on the countertop, and roll out one ball of dough, about 6-8 inches in diameter.
- Dust off the excess flour and place the roti on the heated pan. Cook the roti for a minute. Flip the roti, and let the other side cook for a minute. Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
- Repeat with the rest of the balls of dough.
- Serve with raita or chutney and a cup of tea.