Thai Pan Fried Roti Bread Recipe - WhitneyBond.com (2024)

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by Whitney Bond
March 28, 2023

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4.36 stars (14 ratings)

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Thai Pan Fried Roti bread is an unleavened bread popular in South Asia that is simple to make and typically served with curry dishes.

My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite Thai appetizer, Pan Fried Roti Bread.

I re-created the delicious appetizer to dip in my Thai Yellow Currythen used the remaining bread for theseThai Peanut Pulled Pork Roti Bread Pizzas!

The bread is simple to make and so scrumptious!

Pan Fried Roti Bread Ingredients

3 cups flour
1 tsp baking powder
1 tsp kosher salt
2 tbsp olive oil(plus more for cooking)
1 cup water

Pan Fried Roti Bread Instructions

Combine the flour, baking powder and salt in a large bowl. Drizzle in the olive oil.

Add the water until a solid ball forms. If too dry, add more water.

Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.

Roll each ball into a 6-8 inch disk.

Brush olive oil on each side of the dough and in the pan.

Cook until the bread bubbles.

Flip, then cook for 2 minutes on the other side.

Repeat until all of the bread is cooked and serve!

Recipes to pair it with

Massaman Curry Chicken
Thai Chicken Satay with Peanut Sauce
Thai Noodle Soup
Massaman Curry Noodles
Thai Coconut Soup with Potstickers

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4.36 stars (14 ratings)

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Pan Fried Roti Bread

Thai Pan Fried Roti bread is an unleavened bread popular in South Asia that is simple to make and typically served with curry dishes.

Servings: 8 slices roti bread

Prep Time: 15 minutes mins

Resting Time: 30 minutes mins

Total Time: 45 minutes mins

Author: Whitney Bond

Ingredients

3 cups flour
1 tsp baking powder
1 tsp kosher salt
2 tbsp olive oil, plus more for cooking
1 cup water

Instructions

Combine the flour, baking powder and salt in a large bowl.
Drizzle in the olive oil.
Add the water until a solid ball forms. If too dry, add more water.
Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
Roll each ball into a 6-8 inch disk.
Brush olive oil on each side of the dough.
Coat the bottom of a cast iron skillet with olive oil. Place the skillet on the stove over medium high heat.
Add the bread and cook until the bread bubbles.
Flip, then cook for 2 minutes on the other side.
Repeat until all of the bread is cooked.

Nutrition Facts

Calories 202kcal (10%)Carbohydrates 36g (12%)Protein 4g (8%)Fat 3g (5%)Sodium 293mg (12%)Potassium 113mg (3%)Fiber 1g (4%)Calcium 34mg (3%)Iron 2.2mg (12%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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originally published April 13, 2013 — last updated March 28, 2023 19 Comments

Posted in: Method, Recipes, Side Dish, Vegetarian Recipes

About Whitney Bond

I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!

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19 Comments on “Pan Fried Roti Bread”

Marcia Dickman — May 2, 2023 @ 1:55 AM Reply

Can I half the recipe?
Thanks!
- Whitney Bond — May 2, 2023 @ 11:37 AM Reply
  
  Sure thing. Enjoy!
Kathy — July 28, 2022 @ 5:56 PM Reply

Hi Whitney…I’ve made your roti a few times and they always turn out nice and soft. Today, however, I decided to make them ahead of time and then just reheat, and they went kinda crispy. Do you recommend not making them ahead, or do you have a suggested way to reheat them to keep them nice and soft?
- Whitney Bond — August 16, 2022 @ 6:50 PM Reply
  
  Hi Kathy, so glad you’re enjoying the recipe! When I reheat them, I usually add them to a dry skillet on the stove and reheat them for about 60 seconds per side. If you’re looking to keep them soft, you might also try wrapping them in damp paper towels and microwaving them for 20-30 seconds. Hope this is helpful!
Vicci — July 27, 2020 @ 11:47 AM Reply

Hi, you’ve got nutrition info but is that for 1 slice or all 8?
- Whitney Bond — July 28, 2020 @ 1:08 PM Reply
  
  Hi Vicci, that is for one serving, which is one piece of bread. Enjoy!
Gen — June 2, 2020 @ 3:18 AM Reply

My first time giving Roti Bread a crack and your recipe didn’t disappoint! Husband and teenage girls loved them. Definitely a ‘keeper’ that recipe. Thankyou 👍🏻
NICOLA — February 23, 2020 @ 2:22 AM Reply

Lovely with homemade Thai Yellow fish curry.
- Whitney Bond — March 2, 2020 @ 5:28 PM Reply
  
  That is my favorite way to serve it as well, dipped in yummy yellow curry sauce!
MattyP — January 15, 2020 @ 1:36 PM Reply

Made this as written – used a bit too much oil to start but the first one is always sacrificial isn’t it? :). Turned out great, soft and chewy with great flavour. I recommend rolling the dough out as thin as possible – they puff us as you are cooking anyway.
Thanks!
- Whitney Bond — January 15, 2020 @ 9:37 PM Reply
  
  Thanks for sharing Matty! I’m so glad you enjoyed the recipe!
Marina Orlovski — July 27, 2019 @ 2:53 PM Reply

I would like to try
these but I don’t halve a cast iron skillet. Will a stainless steel skillet work?
- Whitney Bond — July 28, 2019 @ 4:36 PM Reply
  
  You can use another type of skillet, you might just have to adjust the cook time slightly!
Jess M — May 9, 2018 @ 4:44 AM Reply

I made this and it’s really good! What do you recommend for leftover storage?
Bev Reilly — January 23, 2016 @ 9:23 AM Reply

Can you tell me what type of flour
- whitneybond — January 24, 2016 @ 4:51 PM Reply
  
  Hi Bev,
  I used an all purpose wheat flour. Enjoy!
Mary Ann — August 13, 2015 @ 3:30 PM Reply

Very easy recipe, have already made the dough and discs so their ready to cook; however, the recipe does not include what temp the stove should be at. I’m guessing about a medium? Hopefully these come out good, making them for a dinner party tonight! 🙂
Jennifer — August 14, 2013 @ 7:05 PM Reply

I found my new favorite quick bread tonight! This is easy, beautiful and doughy-delicious. We paired this with Indian food, but I can also see this folded over refried beans and cheese. Thank you for a great recipe.
- littleleopardbook — September 3, 2013 @ 1:59 PM Reply
  
  Awesome! Thanks so much for sharing Jennifer! I’m so glad you loved the recipe 🙂