Khasta Roti, Flaky Indian Bread

Khasta Roti

Whenever I make Khasta Roti it reminds me of my Grandmother. She used to make these roti’s with utmost patience and love. These were roasted on charcoal, to a perfect crispy and flakey thick roti’s. However as hard as I try to make it like her’s, I am not even close. The ingredients used are minimal but the art lies in the method of roasting.These roti’s are best eaten with a thick Dal dish like Panchmel Dal or can be served with Paneer gravies. These roti’s are made of whole wheat flour and are a healthier than the Naan or other breads made from all purpose flour. 

Serves: 4
Prep time: 25 minutes
Total time: 30 minutes

1 cup Atta (whole wheat flour)
½ teaspoon salt.
2 tablespoon curd (yogurt)
Ghee for roasting (clarified butter)


  • Combine all the ingredients except ghee and make a soft dough with water. You can make the dough in a food processor also.
  • Cover and keep for 20 minutes.
  • Heat a griddle.
  • Divide the dough in 8 portions and make balls.
  • Now with the help of flour roll in 5” circles. (Chapatti or tortilla)
  • Apply 1/3 teaspoon of ghee and sprinkle a big pinch of flour.
  • Starting from one end roll the chapatti into a log.
  • Now roll it again like a coil and seal the end by pressing.
  • Again roll it into a ¼ inch thick circle.
  • Place the roti on medium hot griddle and roast lightly.
  • Turn and cook the other side till blisters appear.
  • Take off the griddle and apply ¼ teaspoon ghee on the side which was roasted first.
  • Now roast on direct flame on slow or medium heat till the roti is well roasted all over.
  • Keep it on a napkin and gently squeeze to open the layers.
  • Serve hot with homemade butter.
Khata Roti method, making of Indian Flaky bread
Making of Khasta Roti



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