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A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
Prepare the Dough
Shape the Rotis
Cook the Rotis on the Tawa
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A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 254.91 calories per serving with 8.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Puff and Finish
Replace butter with ghee (clarified butter) for a more nutty, aromatic, and traditional flavor.
Add 1 tablespoon of finely chopped fresh cilantro (coriander) or mint leaves to the dough for a fresh, herby twist.
Mix in 1/4 teaspoon of ajwain (carom seeds) or kasuri methi (dried fenugreek leaves) into the flour for added flavor and digestive benefits.
Whole wheat flour provides complex carbohydrates, which release energy slowly, helping to maintain stable blood sugar levels and sustained energy.
Atta is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain a healthy gut.
Whole wheat is a source of various B-vitamins, iron, and magnesium, which are crucial for energy production, red blood cell formation, and overall health.
One Butter Roti contains approximately 120-140 calories, depending on its size and the amount of butter used.
Butter Roti can be part of a healthy diet. It's made from whole wheat flour, a good source of fiber. However, the butter adds fat and calories. For a healthier option, use less butter or enjoy it plain as a phulka or chapati.
This can happen for a few reasons: the dough was too stiff, it wasn't rolled evenly, the tawa wasn't hot enough, or there were small tears in the rolled dough. Consistent practice helps achieve perfect puffing.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling.
These terms are often used interchangeably. 'Roti' is a general term for Indian flatbread. 'Chapati' is typically cooked entirely on the tawa. 'Phulka' is a chapati that is puffed directly on an open flame. 'Butter Roti' is a phulka or chapati with butter applied.
If you don't have an open flame, you can puff it on the tawa. After the second flip, use a clean, folded kitchen towel or a flat spatula to gently press down on the edges of the roti. This traps steam inside, causing it to puff up.