Flaky Roti Paratha

Flaky, buttery roti paratha made from just flour, water, salt, and butter. Learn how to make these layered flatbreads step by step, with clear instructions and process tips.

Roti paratha (or roti canai as it's also known) is a flaky, layered flatbread that’s crisp on the outside and tender within. Made with simple ingredients—flour, hot water, salt, and butter—it has an exceptionally nuanced texture thanks to careful layering and a unique shaping process. This version is pan-cooked and doesn’t require any special equipment.

Though commonly associated with Indian and Southeast Asian cuisines, this style of roti is distinct in its use of layered, laminated dough. It's ideal for dipping, scooping, or, my personal preference, enjoying on its own. The dough is rolled out very thin, brushed with butter, and then rolled into tight spirals that create the characteristic flaky texture once cooked.

It's a satisfying bread to make at home, and surprisingly approachable even for beginners. With just four ingredients and no yeast, the focus is entirely on the technique. The result is a versatile flatbread that pairs well with curries and dips but is so flaky and buttery you might not be able to resist eating it all on it's own.

Quick Summary

• Simple four-ingredient dough
• Rolled thin and layered with butter
• Shaped into spirals for flaky layers
• Cooked on a skillet, no oven needed
• Pairs with curries, stews, or eaten on its own

Jump to:

• Quick Summary
• Ingredients
• Equipment
• Instructions
• Variations and Substitutions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

This roti recipe is really simple and you might already have all the ingredients in your pantry and fridge.

Flour – Provides the structure and elasticity of the dough.

Boiling water – Hydrates the flour quickly and starts gluten formation.

Salt – Enhances the flavor of the dough.

Butter – Used for layering and pan-cooking; responsible for the flakiness.

Flour

Use all-purpose flour—it works perfectly for this dough.
Want a chewier texture? Try bread flour for higher protein and better gluten formation.
Avoid cake or pastry flour, which can lead to a softer, less structured roti due to weaker gluten development.

Hot Water

Hot water kickstarts gluten development—especially helpful since this dough doesn’t require long kneading.
No need to measure precisely: hot tap water is fine.
This is a common trick in quick doughs to build structure and improve texture faster.

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Salt

Essential for flavor and for strengthening the gluten network.
Don’t skip it—it makes a noticeable difference in both taste and texture.

Butter

Butter is key to the roti’s flakiness and flavor:

• It separates layers during cooking
• Adds a crisp texture and rich taste

✅ Plant-based butter works well for a vegan version.
⚠️ Avoid fats that are liquid at room temp (like olive oil) or contain no water (like coconut oil). They won’t create the same layered effect, and the roti will turn out denser and less flaky.

Equipment

• Rolling pin: A rolling pin is the easiest way to roll out the dough balls.
• Pastry or basting brush: A brush makes it easier to layer the butter on the dough. If you don't have one you can also use gentle fingers.

Instructions

Start by adding the flour and salt to a bowl. Give it a mix so they're incorporated.

Pour the hot water directly into the flour mixture. Immediately begin stirring with a spoon to bring the dough together.

You're going to use the spoon mix until a shaggy dough forms, and then get in there with your hands.

Once cool enough to handle, knead the dough by hand until it becomes smooth and cohesive. This takes about 5 minutes.

Once the dough is smooth it's best to let it rest. Cover the dough and let it rest for 30 minutes at room temperature.

This rest period helps the gluten develop and makes the dough easier to roll out.

After resting, divide the dough into 8 equal portions. Roll each into a smooth ball.

After resting, melt the butter in a small bowl and use a pastry brush to coat each dough ball lightly.

When ready to roll out the dough, take one dough ball and roll it out into a very thin circle—thin enough that you can almost see through it. Aim for the size of a dinner plate.

Brush the entire surface of the thin dough with melted butter. Then roll it up tightly from one end like a carpet. Once it’s in a long strip, roll it again into a spiral, like a snail shell.

Repeat with the remaining dough balls and set the shaped spirals aside on a plate. These can rest until you're ready to cook them.

When ready to cook, heat a non-stick skillet over medium heat. Meanwhile, take one spiral, brush it again with butter, and roll it out into a smaller round—about the size of a dessert plate.

Brush the hot skillet lightly with butter. Cook the paratha for 2–4 minutes on each side until golden, puffed, and crispy. Adjust the heat as needed to prevent burning.

Adjust the temperature as needed so they brown, crisp and puff up without burning.

Transfer the cooked roti to a plate and keep covered with a clean towel to stay warm and crispy (covering with a plate may cause condensation and moisture). Repeat with the remaining spirals.

Variations and Substitutions

• Make it whole wheat: Substitute all-purpose flour with whole wheat flour for a more rustic texture. The dough will be slightly denser—add a little extra water if needed to keep it soft.
• Use ghee for cooking, not layering: Ghee adds a rich, nutty flavor and works well for brushing the skillet. However, since it doesn’t contain water, it won’t create steam to puff up the layers. For best results, use regular or plant-based butter when brushing the rolled dough.
• Add spices or herbs: Mix in finely chopped cilantro, ground cumin, or chili flakes for added flavor.
• Sweet version: Sprinkle the rolled-out dough with sugar and cinnamon before shaping it into spirals for a lightly sweet variation.
• Dairy-free alternative: Use a plant-based butter that contains water to maintain the same flaky texture. Avoid oils that are liquid at room temperature, as they won’t create defined layers.

Serving Suggestion

With curry: Roti paratha is a natural pairing for saucy dishes. Serve it alongside Easy Instant Pot Beef Curry or Coconut Curry Chicken with Sweet Corn to soak up the flavorful sauce.

On its own: Freshly made roti paratha is delicious on its own, especially when hot off the pan. Serve as a snack with a cup of tea or coffee.

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