Go Back

Janta Roti

Janta Roti is a flatbread from the state of Odhisa. It is made with precooked flour which results in a soft melt in the mouth roti.
Cuisine Indian Cuisine


  • 1 cup wheat flour
  • 1 1/2 cup milk /water / 1:1 ratio of milk and water
  • 3 tsp sugar optional
  • 3 tsp ghee
  • Salt to taste


  • Using a nonstick pot boil milk or water, adding ghee.
  • Simmer the flame, and gradually add the flour spoon by spoon.
  • Stir continuously using a whisk.
  • Cook for 4-5 minutes till the flour gets mixed well and forms a lump.
  • Switch off the flame and let cool.
  • The flour will be a sticky mass at this stage
  • When the dough is completely cooled down, transfer to a working surface or a wide bowl.
  • Dust the surface and add little ghee to the dough. Knead the dough till it becomes soft.
  • Pinch out lemon sized balls from the dough.
  • Dust with flour and roll out into discs of 4 to 5 inches diameter.
  • Heat the griddle and place the roti over it.
  • Cook on medium flame till you can see small brown spots coming up on the surface of the roti.
  • Flip it over and cook on the other side too.
  • The roti will puff up.
  • Remove from tawa after 1 minute.
  • Repeat for the remaining balls.
  • Serve hot smeared with ghee.