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
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
Course: Appetizer, Side Dish, Snack
Cuisine: Thai
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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Whitney Bond — Reply
Sure thing. Enjoy!
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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?
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Whitney Bond — 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!
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Whitney Bond — Reply
Hi Vicci, that is for one serving, which is one piece of bread. Enjoy!
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Whitney Bond — Reply
That is my favorite way to serve it as well, dipped in yummy yellow curry sauce!
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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 — Reply
Thanks for sharing Matty! I’m so glad you enjoyed the recipe!
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I would like to try
these but I don’t halve a cast iron skillet. Will a stainless steel skillet work?-
Whitney Bond — Reply
You can use another type of skillet, you might just have to adjust the cook time slightly!
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whitneybond — Reply
Hi Bev,
I used an all purpose wheat flour. Enjoy!
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Jennifer — 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.
