Rotis With Mint (Indian Flat Bread With Fresh Mint)

“This is something I came up with one day when I wanted a different kind of flat bread from what I normally make. I have even substituted chopped fresh coriander leaves for the mint when I wanted a slightly different taste. Preparation time mentioned includes the time the dough needs to be kept aside. Notes: Add the milk a little at a time to avoid ending up with a big, sticky mess (remember, there's the yoghurt too and it will add moisture to the dough). The discs can be brushed with a little water while frying if you feel the surface is getting too dry or crispy.”
6 rotis

Ingredients Nutrition


  1. Sift together the flour and baking powder in a large bowl.
  2. Make a well in the center of the flour and add the salt, chopped mint, yoghurt, margarine/ghee (150 gms) and enough milk to form a stiff, yet pliable dough.
  3. Cover with a slightly damp cloth and leave aside for at least 45 minutes.
  4. Knead the dough well again for about two minutes and then divide it into 6 even-sized balls.
  5. Roll out each ball of dough into a small disc approximately 3-4" in diameter.
  6. Spread 1/2 tsp of margarine/ ghee on the surface of the disc.
  7. Bring the edges of the disc together to seal and shape back into a ball.
  8. Repeat with the remaining discs.
  9. Cover with a damp cloth and keep aside for another half hour.
  10. Dust a rolling surface with a little flour and roll out each ball of dough into a disc approximately 7" in diameter.
  11. Heat a frying pan and fry one disc at a time on medium heat, pressing the edges with a clean, dry cloth, till both sides are golden-brown.
  12. Drizzle with melted butter and cut in halves.
  13. Serve hot.

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