Indian sweet roti

    40 min

    This recipe is an old family favourite. A crisp and sweet flatbread that's fried on a flat pan. Everyone in my family loves it!

    94 people made this

    Serves: 12 

    • 250g (9 oz) plain flour
    • 1/4 teaspoon salt
    • 150ml (5 fl oz) water
    • 50g (2 oz) caster sugar
    • 1 tablespoon rapeseed oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf-ball size pieces and cover with a damp cloth or cling film.
    2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
    3. Heat a lightly oiled flat frying pan over medium heat. Place the rolled dough onto the pan and cook for 30 seconds to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

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    Reviews in English (58)


    Something else. This bread was very good, and I like the fact that I didn't have to make a special trip to the store to get the ingredients! I intend to serve this as an after school snack! I really enjoyed this recipe, once I made the following adjustments: I had to add a BIT more water (gradually) so that I could work with the dough. The recipe didn't specify to do so, but I did chill the dough prior to baking, with good results. Also, I added the "three sisters," cinnamon, nutmeg and cloves, to the sugar I put on the dough. I also doubled this recipe, and it was BARELY enough, everyone liked it so well! I followed the directions for rolling out and frying, but after about four of them, mine were too doughy, and I personally don't like oil, so I took the rest of the flattened balls (I rolled all of them and then flattened them all at once), laid them out and cut them into strips with a pizza cutter and baked at 170 until golden! Served with honey butter, and both blackberry and strawberry preserves (and vanilla ice cream), these went faster than I could bake them! The next time I make this recipe, I'm going to try baking small rounds of it over inverted ramikens to make little edible dessert bowls. Wonderful!  -  15 Sep 2008


    Very simple to make. I substituted 1/4 of the flour with wholemeal pastry flour and liked the "nutty" taste that resulted. Very similar to chapatti, just sweeter.  -  15 Sep 2008


    Easy and good fun to make with the kids, although they were a bit dry for my taste. Will probably make again as my son was delighted at being able to make some all by himself!  -  18 Feb 2012