Indian Sweet Roti

    40 mins

    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!

    81 people made this

    Serves: 12 

    • 250g (2 cups) plain flour
    • 1/4 teaspoon salt
    • 150ml water
    • 60g (1/4 cup) caster sugar
    • 1 tablespoon canola 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.
    2. Divide dough into golf-ball size pieces and cover with a damp cloth or plastic wrap.
    3. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar.
    4. Fold up dough into a small square and roll out again until thin.
    5. Heat a lightly oiled flat frying pan over medium heat.
    6. Place the rolled dough onto the hot 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 (57)


    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 the flattened them all at once), laid them out and cut them into strips with a pizza cutter and baked at 345 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. This is a keeper!  -  16 Oct 2006  (Review from Allrecipes US | Canada)


    I substituted flour for pancake mix. I was looking for an easy recipe for my fiance' to make. I rolled them a little thinner than recipe called for, and fried them as directed. They were very good, even with pancake mix. I then mixed some butter and honey together to make honey butter and dipped the bread into the butter. MMM!  -  07 Dec 2002  (Review from Allrecipes US | Canada)


    Very simple to make. I substituted 1/4 of the flour with whole wheat pastry flour and liked the "nutty" taste that resulted. Very similar to chapatti, just sweeter.  -  13 Nov 2000  (Review from Allrecipes US | Canada)

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