Thai pan-fried roti is an unleavened flatbread commonly enjoyed across South and Southeast Asia. It’s easy to make at home and pairs beautifully with curries, dips, and grilled meats.
This recipe was inspired by a favorite Thai appetizer: crispy, golden pan-fried roti. I love making it to dip into a rich Thai yellow curry, and leftover rounds are perfect as a base for quick flatbread pizzas or for wrapping pulled meats and salads.
Roti is surprisingly simple to prepare and yields crisp edges with a soft, slightly chewy interior. With just a few pantry ingredients you can make eight generous pieces in under an hour.
Pan Fried Roti Bread Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp olive oil (plus more for cooking)
- 1 cup water (add as needed)
Pan Fried Roti Bread Instructions
Follow these steps for consistent results. The recipe is forgiving—adjust the water until the dough comes together and follow the visual cues described below.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt until evenly combined.
- Add oil: Drizzle in the olive oil and rub it into the flour with your fingertips until the mixture becomes slightly crumbly.
- Form the dough: Gradually add the water and mix until a cohesive dough forms. The dough should come together into a soft, slightly tacky ball—add a little more water if it feels too dry, or a dusting of flour if it feels too sticky.
- Rest: Cover the dough and let it rest for about 30 minutes. Resting relaxes the gluten and makes the dough easier to roll.
- Divide: After resting, divide the dough into eight equal pieces and shape each into a small ball.
- Roll out: Working on a lightly floured surface, roll each ball into a disk about 6–8 inches in diameter. Try to roll evenly so each piece cooks uniformly.
- Brush with oil: Lightly brush each side of the dough with olive oil; this encourages browning and crisping in the pan.
- Preheat skillet: Heat a cast-iron skillet or heavy skillet over medium-high heat and coat the bottom with a thin layer of oil.
- Cook: Place a rolled roti in the hot skillet. Cook until bubbles form across the surface and the underside is golden, 1–3 minutes depending on heat. Flip and cook the second side for about 2 minutes until golden and cooked through.
- Finish: Repeat with remaining dough, adding a little more oil to the pan as needed. Stack cooked rotis and cover them briefly with a clean kitchen towel to keep them warm and pliable.
Tip: If you prefer a richer flavor, brush finished rotis with melted butter or ghee. For a whole-grain version, substitute part of the all-purpose flour with whole wheat flour, but expect a slightly denser texture.
Storage: Store cooled rotis in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat in a skillet or wrapped in foil in a warm oven to restore crisp edges. For longer storage, freeze cooked rotis separated by parchment paper and reheat from frozen.
Serving ideas include tearing the bread and dipping it into curries, using it as a taco-style wrapper for grilled meats, or topping with cheese and veggies for a quick flatbread pizza. Warm roti is especially good alongside coconut-based and peanut-based Thai dishes.
Recipes to pair it with
- Massaman curry chicken
- Thai chicken satay with peanut sauce
- Thai noodle soup
- Vegetarian Massaman curry noodles
- Thai coconut soup with potstickers
Recipe Yield and Timing
- Servings: 8 roti rounds
- Prep time: 15 minutes
- Resting time: 30 minutes
- Total time: About 45 minutes
Nutrition Facts (per serving)
- Calories: 202 kcal
- Carbohydrates: 36 g
- Protein: 4 g
- Fat: 3 g
- Sodium: 293 mg
- Potassium: 113 mg
- Fiber: 1 g
- Calcium: 34 mg
- Iron: 2.2 mg
This pan-fried roti bread is a versatile, easy-to-make flatbread that elevates any meal with its golden, slightly crisp texture. Whether used for dipping, wrapping, or topping, it’s a quick homemade option when you want warm bread without the time or equipment required for leavened loaves.