Soft Thai Roti Bread

Thai Roti Bread is a simple, versatile flatbread made from everyday ingredients such as all-purpose flour, warm milk, warm water, salt, sugar, baking powder, and a little oil.

The dough comes together easily to create rotis that are soft inside, lightly golden on the surface, and enriched with buttery flavor as they cook.

A short resting period helps make the dough easier to handle before it is divided, rolled, and cooked on a hot pan or tava.

The combination of milk, oil, and butter gives these rotis a pleasant richness without making the recipe complicated.

Each portion is rolled into a roughly 6-inch disk, keeping the bread balanced—not too thick and not too thin—so it cooks evenly.

As the roti heats, it develops bubbles before being flipped and cooked until golden brown.

One of the best features of this Thai Roti Bread is its versatility. It can be served hot alongside curry, making it suitable for breakfast, lunch, or dinner, or enjoyed as a snack.

The original recipe pairs it with tofu bhurji, but the roti can easily accompany a variety of flavorful dishes.

For a vegan version, coconut milk can replace regular milk, or the recipe can be prepared using warm water while skipping the milk.

Simple ingredients, straightforward preparation, and a wonderfully tender texture make this homemade roti a practical recipe to keep on hand.

Lawrence D. Smith

Soft Thai Roti Bread

Soft, lightly golden Thai-style rotis prepared from a simple flour-based dough enriched with warm milk and oil, then cooked on a hot tava and finished with butter. They are easy to prepare and pair beautifully with curry or savory dishes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 rotis

Course: Breakfast, Main Course, Snack

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups all-purpose flour maida
• ¾ teaspoon salt
• ¾ teaspoon sugar
• 1 tablespoon vegetable oil or olive oil
• ½ teaspoon baking powder
• ¼ cup warm water
• ¼ cup warm milk
• For a vegan version use coconut milk or follow the source’s water-only variation
• Butter or olive oil for cooking the rotis

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Mixing spoon or spatula
• Clean work surface
• Rolling Pin
• Tava or flat cooking pan
• Pastry brush or small brush for applying butter
• Kitchen towel or cover for resting the dough

Method

 

1. Make the Dough: Combine the all-purpose flour, salt, sugar, and baking powder in a large bowl, mixing until the dry ingredients are evenly distributed.
2. Add the Wet Ingredients: Pour in the vegetable or olive oil, warm water, and warm milk. Mix everything together until a smooth, semi-stiff dough forms. If the dough feels very dry, add a little more water or milk as needed.
3. Rest the Dough: Allow the dough to rest for about 30 minutes.
4. Divide the Dough: Lightly dust the work surface with flour. Divide the rested dough into 8 equal portions.
5. Roll the Rotis: Roll each portion into a disk approximately 6 inches in diameter. Keep the roti neither too thick nor too thin so it cooks properly.
6. Heat the Pan: Place a tava or flat pan over heat and allow it to become hot before cooking the rotis.
7. Cook the First Side: Brush the hot pan with butter. Place one rolled roti on the pan and cook until bubbles appear on the surface.
8. Flip the Roti: Turn the roti over once bubbles develop on the first side. Brush the cooked side with some butter.
9. Cook Until Golden: Continue cooking until the roti develops a golden-brown color.
10. Repeat the Process: Continue rolling and cooking the remaining dough portions in the same way, brushing the pan or rotis with butter as needed.
11. Serve: Serve the Thai Roti Bread hot, traditionally alongside tofu bhurji as suggested in the source.

Notes

• The recipe makes 8 rotis from the prepared dough.
• Let the dough rest for about 30 minutes before dividing and rolling.
• Roll each portion to approximately 6 inches in diameter.
• Avoid rolling the rotis too thick or too thin for a balanced texture.
• Butter can be replaced with olive oil or vegetable oil for cooking.
• For a vegan variation, the source suggests using coconut milk or using ½ cup warm water while skipping the milk.

Chef’s Secret

The most important detail for getting evenly cooked Thai Roti Bread is the thickness of each rolled disk.

After dividing the dough into 8 equal portions, roll each one to approximately 6 inches in diameter while keeping the thickness consistent from edge to center.

A roti that is too thick may take longer to cook through, while one that is too thin can lose the soft texture intended by the recipe.

The 30-minute resting period is also important because it gives the prepared dough time to rest before rolling.

When cooking, watch for bubbles on the first side as the visual cue to flip the roti, then brush it with butter and continue cooking until golden brown.

Serving Suggestions

Serve these Thai Roti Breads hot alongside tofu bhurji, as suggested in the original recipe.

They are also suitable for pairing with curry-based dishes for breakfast, lunch, or dinner.

Keep the cooked rotis warm until serving so their soft texture is maintained.

A little butter or olive oil brushed over the freshly cooked surface can add extra richness. For a vegan preparation, use olive oil or vegetable oil instead of butter.

Conclusion

Thai Roti Bread is a straightforward homemade flatbread that combines a simple flour-based dough with a tender texture and lightly golden, buttery exterior.

With just a short resting period and simple pan cooking, these rotis make a versatile accompaniment for savory dishes and curries.