Priya Persaud,

Growing up, Roti wasn’t my favorite thing to eat or make.  I always thought it was such a laborious task.  Of course, one of the first questions asked when I  met my husband’s parents was if I can cook Roti.  I know it was joked about for many years, referencing to the deciding factor on a marriage proposal; the roundness and ability to cook a good roti.  I was honest and I said, I can cook it and didn’t enjoy making it. Turns out my husband was the master Roti making member of his family.   We were a match made in heaven.
18 years of marriage, some things have changed.  I have experimented with various Roti recipes and perfected this one to my liking – yes,  the hubby approves – 85% was his method.  My teenage daughter has been spending a lot of time in the Kitchen with me, and Roti was something that we bonded over. We have tried it a few different ways and both decided this was going to be the one recorded into her Cookbook that she creating for her future.  She is compiling a cookbook of all the things that she enjoyed,  and that I have cook, as a keepsake.
There are so many recipes out there.  Everyone may make Roti differently, and I am not the pro by any means, but this one works best for me.  It’s as so flaky and incredibly soft.

Paratha Roti (Oil Roti)

2.73 from 18 votes


  • 4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbs shortening
  • Approx 2 cups lukewarm water
  • 1/2 cup vegetable oil + 1 tbs
  • 1/2 cup vegetable shortening or ghee


  • Add flour, baking powder, and salt to a mixing bowl and combine. I used my Kitchen Aid stand mixer with the hook attachment, but you can mix by hand.
  • Add 2 tbsp shortening. Mix until crumbly.
  • Add water a little at a time. You may not need all the water. Mix into a soft dough
  • Add 1 tbs vegetable oil to the top of the dough and cover with a damp cloth. Let rest for 45 - 60 mins
  • Flour a clean surface. Add dough. Divide into 6 equal pieces. Form into balls
  • Roll each ball and rub it with oil mixture. I used equal part vegetable oil and ghee. You can use shortening and vegetable oil - equal parts
  • Oil, roll into a cone, cover and let sit for 30 mins
  • Heat skillet, Tawa or large frying pan med to low heat Roll out the Roti, add to heated cookware, turn after 15-20 seconds, rub oil mixture, flip, oil the other side. Cook for another 15-20 seconds
  • Flip again to make sure you have the color that is to your preference
  • Remove roti from heat, clap with hand. I used a kitchen towel.