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A soft, unleavened Indian flatbread made from whole wheat flour. This everyday staple is perfect for scooping up curries and dals, puffing up beautifully on an open flame.
Prepare the Dough
Divide and Roll the Rotis
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A soft, unleavened Indian flatbread made from whole wheat flour. This everyday staple is perfect for scooping up curries and dals, puffing up beautifully on an open flame.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 272.38 calories per serving with 8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or breakfast.
Cook the Roti on the Tawa
Puff and Finish
For Masala Roti, add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp ajwain (carom seeds) to the flour before kneading.
Create Palak (Spinach) Roti by replacing half the water with blanched spinach puree. You can also add finely chopped methi (fenugreek leaves) for Methi Roti.
For exceptionally soft rotis, try kneading the dough using half milk and half water.
Whole wheat flour is a great source of dietary fiber, which aids digestion, prevents constipation, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
As a complex carbohydrate, roti provides a steady release of energy, unlike simple carbs that cause energy spikes and crashes. This makes it an ideal staple for daily meals to keep you energized.
Whole wheat is packed with vital nutrients like B-vitamins (thiamine, niacin), iron, magnesium, and manganese, which are crucial for energy metabolism, blood formation, and overall health.
A plain Gehu Roti (without ghee or oil) has approximately 70-80 calories. Applying one teaspoon of ghee will add about 40-45 calories.
Yes, Gehu Roti is very healthy. It's made from whole wheat flour (atta), which is rich in fiber, complex carbohydrates, vitamins, and minerals. It aids digestion, provides sustained energy, and is a much healthier choice than breads made with refined flour (maida).
Rotis can become hard for a few reasons: the dough was too stiff, it wasn't kneaded enough, it wasn't rested for the recommended time, or the tawa wasn't hot enough when you started cooking. Ensure your dough is soft and pliable, and always let it rest for at least 20 minutes.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for about 30 minutes before you start rolling the rotis.
If you have an electric or induction stove, you can still puff the roti. After cooking both sides on the tawa, place it back on the tawa and gently press down on the edges with a folded, clean kitchen towel or a flat spatula. This traps steam inside and helps it puff up.
The terms are often used interchangeably in India. 'Roti' is a general term for Indian flatbreads. 'Chapati' is a specific type of unleavened roti. 'Phulka' is a chapati that is puffed up directly on an open flame, making it very light and airy. This recipe essentially teaches you how to make a Phulka.