Butter Roti Recipe: Flaky Golden Layers with Ghee Richness

There’s a reason butter roti is beloved across South Asia—its flaky layers and rich, golden texture make every bite unforgettable. This traditional flatbread elevates any meal with its tender, buttery goodness.

I’ve perfected this recipe to ensure each roti puffs up beautifully, creating those signature layers without complicated techniques. The secret lies in the dough’s resting time and the way you roll and fold it.

Using ghee or butter in the dough and while cooking adds depth and a luxurious richness. The result is soft, flaky roti that pairs perfectly with curries, stews, or even on its own.

Ready to make this staple at home? Let’s get started.

Ingredients for Butter Roti

Pantry staples plus ghee and butter create these golden, flaky layers everyone loves.

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The ghee is non-negotiable for authentic flavor—look for pure ghee from Indian grocery stores or brands like Ancient Organics. All-purpose flour works best here; avoid bread flour as it’s too elastic. If you can’t find ghee, clarified butter is an acceptable substitute. The butter should be unsalted so you control the sodium. Warm water activates the gluten just right without toughening the dough.

No ghee? Melted butter plus a pinch of salt gets you close. For a dairy-free version, coconut oil works but changes the flavor. Yogurt can be swapped for Greek yogurt at half the amount—it’s thicker but still effective. The sugar is optional but balances the richness. If your dough feels dry, add water 1 tsp at a time until it comes together.

Store dough wrapped in plastic for up to 2 days in the fridge, or freeze for 1 month. Cooked roti stays fresh in an airtight container for 2-3 days. Reheat on a skillet to restore flakiness (microwaving makes them chewy). Always keep ghee in a cool, dark place to prevent oxidation.

Step-by-Step Instructions for Flaky Butter Roti

Master the technique for perfectly layered roti with golden, flaky results every time.

Step 1: Prepare the Dough

In a large mixing bowl, combine the 2 cups All-Purpose Flour, 0.5 tsp Salt, and 1 tsp Sugar. Make a well in the center and add the 2 tbsp Plain Yogurt, 1 tbsp Vegetable Oil, and 0.75 cup Water warmed to about 110°F.

Mix with your fingers or a wooden spoon until a shaggy dough forms. The water should be warm to the touch but not hot—this activates the gluten for soft, pliable roti. If the dough feels too sticky, add a little extra flour, but don’t overdo it; the dough should be slightly tacky.

Step 2: Knead and Rest the Dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I use the heel of my hand to push the dough away, then fold it back over itself in a rhythmic motion. The dough is ready when it springs back slowly when pressed with a finger.

Shape the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel. Let it rest at room temperature for 30-45 minutes. This relaxation period allows the gluten to settle, making the dough easier to roll out and preventing it from shrinking back during shaping.

Step 3: Incorporate the Fats and Layer

After resting, divide the dough into 4 equal portions and roll each into a smooth ball. On a floured surface, roll one ball into a thin circle, about 8 inches in diameter. Brush the surface evenly with 0.25 cup Ghee melted and warmed slightly.

Sprinkle 2 tbsp Unsalted Butter melted evenly over the ghee. This double layer of fat creates the flaky texture that defines great roti. Fold the circle in half, then in half again to form a wedge shape, similar to folding a letter twice.

Step 4: Roll and Cook to Golden Perfection

Roll the folded wedge into a 6-7 inch circle, taking care not to press too hard—you want to maintain the layers. The edges might crack slightly; this is normal and won’t affect the final result. Heat a heavy skillet or tawa over medium-high heat until hot.

Place the rolled roti on the dry skillet and cook for 30-45 seconds until bubbles start to form and the bottom turns light golden brown. Flip and cook the other side for 30 seconds. Press down gently with a clean kitchen towel to encourage even browning and help the layers puff slightly. Brush the top with additional ghee and flip once more, cooking for another 15-20 seconds until both sides are golden brown with darker spots.

Remove from heat and keep warm wrapped in a clean towel while you cook the remaining rotis. Serve immediately for the best texture and flavor.

Pro Cooking Tips for Great butter roti

Dough Consistency

The dough should be soft but not sticky. If it clings to your fingers, add flour 1 tsp at a time. I use King Arthur Flour for consistent results. Kneading for 8-10 minutes develops the gluten properly. 💪

Resting Time

Don’t rush the 30-45 minute rest. This relaxes the gluten, making it easier to roll out thinly. Cover with a damp towel to prevent drying. I notice the dough handles better after full resting time.

Layering Technique

Roll each portion to 8 inches before brushing with ghee and melted butter. Fold like a letter for distinct layers. Press gently to avoid squishing out the fats.

Cooking Temperature

Use a heavy skillet or cast iron tawa over medium-high heat. Too low heat won’t puff the layers. I prefer Lodge cast iron for even heat distribution. 🔥

Pressing While Cooking

Press the roti gently with a clean towel to encourage puffing. Flip when bubbles form, about 30-45 seconds. Brush with extra ghee for that golden finish.

Keeping Warm

Wrap cooked rotis in a clean towel to retain moisture. Stacking directly can make them soggy. Serve within 1 hour for the best texture.

Frequently Asked Questions