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Lime and Basil Roti (Lime Flatbread)

  • Author: Raj Thandhi
  • Total Time: 35 minutes
  • Yield: 4 servings (8 rotis) 1x


Lime and basil roti is a delicious twist on a classic. The best part? They also work in place of tortillas for soft tacos or quesadillas. 



1/2 cup of water
2 tbs fresh lime juice (if you like a tart flavour, add an extra tbs – I do!)
1 tbs ground basil
1 cup durum flour (or your preferred roti flour)
Extra flour for dusting
Butter for topping rotis (optional)



  1. Add the lime juice and basil to the water and mix well. 
  2. Add the flour into a wide bowl or atta parat. Slowly add in the water mixture, and start bringing the dough together. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel. 
  3. Divide the dough into 6-8 portions depending on how big/thick you prefer your rotis. I make really tiny rotis and usually get 8 out of a cup of flour. 
  4. Roll the portions into tight balls – or a peda. Lightly flatten the balls by pushing in the centre, creating a disk shape.
  5. Now pinch the edges of the disk with two fingers to expand the disk. (see the attached video)
  6. Roll out into a circular roti shape.
  7. Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.
  8. Remove the puffed roti onto a plate and coat with butter.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Cuisine: Indian