West Indian-Style Roti (Flatbread)

Roti flatbread

The Spruce


  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 10 portions (10 servings)
Nutritional Guidelines (per serving)
65 Calories
4g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 10 portions (10 servings)
Amount per serving
Calories 65
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Suriname and Guyana. It is a simple dough that is rolled out into a circle and cooked on a hot griddle. It can be stuffed with potatoes or lentils before it's cooked (dhal puri), used as a wrap, or simply served on the side of a plate of curry or dhal to help soak up all of the delicious sauce. This roti recipe makes thin, soft, and pliable flatbreads that can be made with white or wheat flour.


Click Play to See This West Indian-Style Roti Recipe Come Together


  • 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
  • 2 tablespoons plus 1 teaspoon vegetable oil (and some for the pan)
  • 1 cup warm water
  • Optional: melted butter

Steps to Make It

  1. Gather the ingredients.

    West Indian-style roti flatbread ingredients
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  2. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.

    White flour in a bowl
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  3. Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.

    Roti dough
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  4. Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.

    Roti dough on a floured surface
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  5. Let the dough rest for 10 minutes, covered with a damp cloth.

    Cover roti dough with a damp cloth
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  6. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.

    Roll roti dough
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  7. Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let the circles rest, covered with a damp cloth, for 5 minutes.

    Cover Roti dough and let it rest
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  8. Heat a flat heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over low to medium heat.

    Heat a skillet
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  9. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).

    Roll roti dough into circles
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  10. Add about 1 teaspoon oil to the skillet and add a circle of dough. Cook 1 to 2 minutes, until the bread puffs up and turns light brown on the underside. Slide bread to the side of the pan, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.

    Toast roti until golden brown
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  11. Remove from the pan and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.

    Cover roti dough to keep it moist
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  12. Brush roti with melted butter before serving, if desired.

    West Indian-style roti flatbread on a plate
    The Spruce
  13. Serve and enjoy.


  • Roti can be reheated just like tortillas: wrap in foil and place in 300 F oven for about 10 minutes or microwave covered with a damp cloth.