Non-round Roti: Simple Ways to Shape, Cook and Enjoy

Most people think roti must be perfectly round, but the truth is you can make tasty flatbreads in all kinds of shapes. Square, oval or even triangular rotis work just as well, and they can be easier to roll, fit better on a plate, or add a fun touch to a meal.

First, let’s talk about why shape matters. A non‑round roti spreads heat more evenly on a hot pan, so you get a softer center and a crisp edge without burning. It also saves time – you don’t have to obsess over making a perfect circle, which can be tricky when the dough is sticky.

Choosing the Right Flour and Dough

Start with good quality whole‑wheat flour (atta). Measure 2 cups of flour, add a pinch of salt, and slowly mix in ¾ cup of warm water. Knead for 5‑7 minutes until the dough is smooth and pliable. Let it rest for at least 15 minutes; this relaxes the gluten and makes rolling easier.

For softer rotis, add a teaspoon of oil or ghee to the dough. This little change helps keep the flatbread tender, no matter the shape you choose.

Rolling and Cutting Non-round Shapes

Dust a clean surface with a little flour, pinch off a golf‑ball‑size piece of dough, and press it flat with your fingers. Use a rolling pin and roll gently from the center outwards. Instead of aiming for a circle, roll a rectangle about 6‑7 inches long and 4‑5 inches wide for a square roti, or a longer oval if you prefer.

If you want triangles, roll a large circle first, then cut it into 4‑6 wedges with a knife. The edges will stay a bit thicker, giving a nice crispy bite.Remember: don’t roll too thin, or the roti will tear. About 1‑2 mm thickness is perfect – thin enough to puff up, thick enough to hold together.

Heat a dry skillet or tawa over medium‑high heat. When it’s hot, place the rolled roti on the pan. Cook for 30‑40 seconds, then flip. You’ll see small bubbles form. Press gently with a clean kitchen towel or spatula; this helps the roti puff. After the second side, give it a quick burst over direct flame (if you have a gas stove) for that characteristic char.

Serve the non‑round roti right away, wrapped in a clean kitchen cloth to keep it warm. Pair it with dal, curry, or a simple chutney – the shape doesn’t change the flavor, but it does make the experience a bit more playful.

Here are a few quick ideas to use these flatbreads:

• Square roti can be cut into bite‑size pieces for a fun appetizer with hummus or paneer tikka.
• Oval roti works great as a wrap – fill it with spiced veggies and roll it up.
• Triangular pieces are perfect for dipping into thick gravies; the thicker edges hold sauce well.

Experiment with spices in the dough too. Add a pinch of cumin or ajwain for an extra aroma. The dough stays pliable, and the flavor lives through any shape you roll.

Finally, don’t stress about perfection. The more you practice, the quicker you’ll get comfortable rolling non‑round shapes. Soon you’ll have a stash of soft, fluffy flatbreads ready for any Indian meal, and you’ll impress friends with a simple twist on a classic.

So grab your flour, roll out those squares or ovals, and enjoy the easy, tasty world of non‑round roti today.