Golden & Flaky: Spiced Roti Flatbread, Pan-Fried Perfection
Buttery, layered flatbread infused with warm spices, pan-fried to a golden crisp.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Roti, a beloved staple in Southeast Asia and the West Indies, is more than just bread; it's a culinary canvas. This version draws inspiration from Malaysian and Indonesian flavors, weaving in a symphony of spices to create a truly crave-worthy experience. The process of laminating the dough with ghee creates countless flaky layers, resulting in a texture that's both satisfyingly chewy and delightfully crisp. Whether enjoyed on its own or paired with your favorite curry, this spiced roti is a guaranteed crowd-pleaser.
- •Aromatic Spice Blend - Ground coriander, cumin, turmeric, and chili flakes create a warm and inviting flavor profile.
- •Flaky, Layered Texture - The lamination process with ghee creates hundreds of delicate layers that shatter with each bite.
- •Versatile Accompaniment - Perfect with curries, stews, or simply enjoyed on its own with a dipping sauce.
- •Relatively Quick to Make - Compared to other laminated doughs, this roti comes together in under an hour.
- •Adaptable Spice Level - Easily adjust the chili flakes to suit your preferred level of heat.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 cups All-purpose flour (plus more for dusting)
- ¾ cup Warm water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 4 tablespoons Ghee (clarified butter) (melted)
- 1 teaspoon Ground coriander
- ½ teaspoon Ground cumin
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Chili flakes (or to taste)
Step-by-Step Instructions
- 1
In a large bowl, combine the flour, salt, and sugar. Whisk to ensure even distribution of ingredients. This ensures a consistent flavor throughout the roti.
~2 min
- 2
Gradually add the warm water to the dry ingredients, mixing with your hands until a shaggy dough forms. The dough should be slightly sticky but not overly wet. Adjust the amount of water as needed.
~3 min
- 3
Add the vegetable oil and knead the dough for 5-7 minutes until it becomes smooth and elastic. Kneading develops the gluten, which gives the roti its chewy texture. The dough should spring back when pressed.
~7 min
- 4
Divide the dough into 4 equal portions and shape them into smooth balls. Cover the balls with plastic wrap or a damp cloth and let them rest for at least 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.
~2 min
- 5
In a small bowl, combine the melted ghee, ground coriander, ground cumin, turmeric powder, and chili flakes. This spiced ghee will be used to laminate the dough, infusing it with flavor and creating flaky layers.
~2 min
- 6
On a lightly floured surface, roll out one dough ball into a thin circle, about 8-10 inches in diameter. The thinner the dough, the more layers you'll create.
~2 min
- 7
Brush the rolled-out dough generously with the spiced ghee mixture. Make sure to cover the entire surface for maximum flavor and flakiness.
~1 min
- 8
Starting from one edge, fold the dough into a tight log. Then, coil the log into a spiral, tucking the end underneath. This coiling technique creates the layered structure of the roti.
~2 min
- 9
Gently flatten the spiral with your hand or a rolling pin to form a slightly thicker circle, about 6-8 inches in diameter. Be careful not to press too hard, as you want to maintain the layers.
~2 min
- 10
Heat a lightly oiled skillet or griddle over medium heat. Place the flattened roti onto the hot surface and cook for 2-3 minutes per side, or until golden brown and slightly puffed up. Press down gently with a spatula to ensure even cooking.
~3 min
Tip: Adding a small amount of oil while cooking helps with even browning - 11
Remove the cooked roti from the skillet and gently clap it between your hands to separate the layers. This creates a light and airy texture.
~1 min
- 12
Serve the roti immediately. Enjoy it on its own, with your favorite curry, or as a wrap for savory fillings. The warm spices and flaky texture make it incredibly addictive.
0
How Do I Know It's Ready?
The roti should be golden brown and slightly puffed up. Pressing gently with a spatula should yield a crispy sound.
Frequently Asked Questions
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling out.
Final Thoughts
I hope you enjoy making this Golden & Flaky: Spiced Roti Flatbread, Pan-Fried Perfection as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!