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A soft, flaky Indian flatbread made from whole wheat flour and generously brushed with golden, nutty ghee. This simple, wholesome bread is the perfect partner for any dal or curry, bringing warmth and comfort to every meal.
Prepare the Dough
Rest the Dough
Divide and Roll the Rotis
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A soft, flaky Indian flatbread made from whole wheat flour and generously brushed with golden, nutty ghee. This simple, wholesome bread is the perfect partner for any dal or curry, bringing warmth and comfort to every meal.
This north_indian recipe takes 55 minutes to prepare and yields 8 servings. At 145.83 calories per serving with 4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Roti on the Tawa
Puff the Roti on Open Flame
Apply Ghee and Serve
Add 1 tablespoon of finely chopped fresh cilantro (coriander) or dried fenugreek leaves (kasuri methi) to the dough for an aromatic twist.
Incorporate 1/2 teaspoon of ajwain (carom seeds) or cumin seeds into the flour for added flavor and digestive benefits.
Replace 1/2 cup of atta with a multigrain flour mix, ragi flour, or jowar flour for a more nutritious and rustic flatbread.
Made from whole wheat flour (atta), Ghee Roti is a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates in whole wheat provide a steady release of energy, making it an excellent staple to fuel your daily activities without causing sharp spikes in blood sugar.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When used in moderation, it can support gut health and add a rich, satisfying flavor.
One Ghee Roti contains approximately 150-160 calories, primarily from the whole wheat flour and the ghee used for cooking and brushing.
Yes, Ghee Roti can be a healthy part of a balanced diet. It's made from whole wheat flour, which is rich in fiber and complex carbohydrates. Ghee provides healthy fats and fat-soluble vitamins. Moderation is key, especially with the amount of ghee used.
Hard rotis are usually caused by one of three things: 1) The dough was not kneaded long enough or was too stiff. 2) The dough was not rested properly. 3) The tawa was not hot enough when you started cooking.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature for about 30 minutes and knead it for a minute before rolling out the rotis.
These terms are often used interchangeably. Generally, 'Roti' is a generic term for Indian flatbreads. 'Chapati' is a type of roti that is typically rolled very thin. '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, which is then brushed with ghee.