Satpadi – Spiced Griddle Bread #Breadbakers

Satpadi - Spiced Griddle bread

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Satpadi - Spiced Griddle bread

There are very few aromas that stir my appetite as the smell of bread being freshly baked on a griddle does. Fewer still invoke longing and memories of a life gone by.
My earliest memories of Roti / Paratha are those of waking up to the aromas of chai boiling away and the freshly baked roti’s being slathered with Amul butter. Mom never made the breads in advance. She always ensured we get fresh off the griddle paratha or roti to enjoy for our breakfast.
I can still see her in my minds eye, rolling the bread and baking it on an iron griddle. And then serving it with a dollop of butter and a dryish egg/ meat/ vegetable breakfast bhaji.

Satpadi - Spiced Griddle bread

My other experiences of griddle breads are from my Mother in Law. If I was in awe of my mother’s speed at making the griddle breads, I was totally floored with my MIL’s skills. Especially when I observed my MIL making super soft, perfect circle, always puffed to perfection ( it is a good thing for a roti to be puffed), paper thin rotis. And she is the one who got me hooked to Satpadi – Spiced Griddle Bread.
It is my go to bread when I have to make a quick snack for my teen. It’s filled with aromatic spices, tickling pickle, and has the goodness of whole wheat and ghee. It is also a bread that travels well for a picnic in the mountains or a road trip.

Satpadi - Spiced Griddle bread

Satpadi – Spiced Griddle Bread does require the exact spice mix to make. Most Indian Groceries will have the two main spice mixes used in it.

The first one is the “ Sambhaar” – a mix of fenugreek seeds, mustard seeds, red chillies and other spices. The second one is the “ Jiralu” – a combination of Black Salt, Cumin, Chilly, Salt, Turmeric, Dry Mango, Dry Ginger, Black Pepper, Cinamon, Clove, Asafoetida etc.


Satpadi - Spiced Griddle bread

Sambhaar and Jiralu

These spices are what give the Satpadi it’s spiced kick.


Satpadi - Spiced Griddle bread
I am hosting the #Breadbaker’s this month and I chose griddle breads as the theme. I feel griddle breads are versatile, interesting and should be talked about more. I am glad my bread-baking friends felt the same way and came up with a variety of griddle breads for you all. Check their breads after the recipe section.

Here is a step by step process of making the  Satpadi – Spiced Griddle bread :-

Satpadi - Spiced Griddle bread


Satpadi - Spiced Griddle bread

Satpadi – Spiced Griddle Bread


  • 2 cup Aata Stone ground (fine whole wheat flour)
  • 2 tsp cooking oil
  • 1/2 tsp salt
  • 1 cup Water
  • 2 Tbs Coriander powder
  • 1 tsp Cumin powder
  • 2 Tbs Sambhaar
  • 2 Tbs Jiralu
  • 3 Tbs Chopped Cilantro
  • 2- 3 Tbs Spice and oil from a mango pickle jar.
  • Ghee to brush on the baked bread.


Make the dough

  1. Mix the oil and salt into the aata.
  2. Add the water gradually and mix to make a soft pliable dough. You may need 3/4 C to 1 1/8th C water depending on the age of the flour and humidity. So add water gradually.
  3. Let the dough rest for a few minutes

Make the Satpadi Masala

  1. While the dough is resting, make the spice mix
  2. Add the coriander powder, cumin powder, Sambhaar, cilantro and jiralu to the mango spice and oil mix.
  3. Stir to combine well.

Make the Satpadi

  1. Heat a non stick griddle / cast iron griddle and keep it on medium heat.
  2. Divide the dough into 7- 8 equal parts and roll each one into a ball.
  3. Working with one dough ball at a time, dip the dough ball in some flour and roll out into a thin circle with a rolling pin.
  4. Brush on about 2 tsp of Satpadi Masala mix on the rolled out circle.
  5. Starting from one end of the circle, start rolling in towards the other - like a swiss roll.
  6. Take one end of the roll and place back it on the counter. Now wrap the rest of the dough rope around this end to form a coil. Once you reach the end of the dough rope, place the end under the coil and press down with your palm.
  7. Roll this coil out into a 6 in circle .
  8. Bake on the griddle for about 1-2 minutes on each side and then brush with ghee - one side at a time and cook again for about 30 seconds on each side.
  9. Serve with chai and raita.


Griddle Breads


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Comments 24

  1. Pingback: Spinach And Feta Gozleme – spillthespices.com

  2. What a flavorful and delicious bread that is Anshie. Love your detailed recipe and step by step pics.
    Thank you for choosing this theme, I’ve bookmarked almost all of the breads baked for the event.

  3. first of all, a hug and thanks for choosing and hosting this theme 🙂 we saw so many many varieties, and i think ur spiced roti blew my mind away 🙂 is this a Gujarati dish – I see sambhara and jiralu here 🙂 perfectly made–

    I am definitely bookmarking this and trying ,

    thanks once again, Anshie 🙂

  4. Firstly, thanks Ansh for this wonderful theme! I loved searching for recipes and learning about so many different flatbreads around the world! I loved your write up (always do) and thanks for sharing this recipe – I had never heard about Satpadi until now! Next time I am in Mumbai I will go hunting for these two spices…have only heard about jiralu but never knew it was a spice! Will take leads from you when I am there!

  5. I don’t make griddle breads nearly often enough. Love the spices in this! I could eat a whole pile of these — they look so good, and their aroma must be totally enticing. Really nice — thanks.

  6. Thank you Anshie for hosting February’s event. I simply love your Griddle Bread. I have been keen ever since I heard your recipe title and held off researching what it meant.Your recipe sure invoked some old memories esp. the addition of the pickle oil. Went back to memories of Mum’s fridge and the jar of mango pickle. Thank you for sharing this! #MumLove #TearsOfJoy

  7. Thanks so much for hosting this fun event. Your griddle bread looks and sounds amazing with all those wonderful spices worked right in, love it!!

  8. they look so good! I will give them a try next week-end when I have time for cooking and baking. Sure they will love it at home.
    Thanks so much for hosting the challenge 🙂

  9. What a beautiful Satpadi! I just love the toast color and I’ve never heard of the spice combinations but I am so glad that you described the ingredients of each one. They sound marvelous! Thank you for hosting us this month!

  10. Aw man! Now you *know* what’s on my list for the next time I get to the Indian market here. Your food always, *always* gets me. Yum!!

  11. Anshie, the smell of hot parathas of any sort is what most Indians have grown up with. Its a pity that many youngsters think its a chore to make them fresh at home when actually they are not that time consuming. Love the masalas you have added to the satpadi.

  12. Hi Anshie! So glad to be visiting your gorgeous space! Awesome blog with so many interesting recipes to try ! I totally second your thoughts on popularising griddle breads. I had tried such a bread sometime ago from an Indian cookbook and loved the rolling part. But your spice mx is an interesting addition. Going to try it when I make parathas next.

  13. That spice mix in the dough looks absolutely divine, Anshie! And with pickle too! I sure hope I can find the sambhaar and jiralu here. Dubai seems to have a lot of Indian spices mixes so I do have high hopes. I really want to try your satpadi!

    Thanks so much for hosting this month!

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