Godi Roti
A simple whole wheat flatbread made in many Indian homes, Godi Roti is soft, lightly chewy, and perfect for everyday meals. It cooks quickly on a hot tawa and pairs well with sabzi, dal, or yogurt.
For 4 servings
- knead · ~6 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl.2.Mix in the oil, then add water little by little.3.Knead for 5 to 6 minutes into a soft, smooth dough.TIPSoft dough gives softer rotis, so avoid making it stiff. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so the flour hydrates and the dough becomes easier to roll.
- prep · ~2 min
Divide and shape the dough.
Divide the dough into 4 equal balls and keep them covered so they do not dry out.
- prep · ~5 min
Roll the rotis.
1.Dust one dough ball lightly with whole wheat flour.2.Roll it into a thin, even circle.3.Repeat with the remaining dough balls.TIPUse light dusting flour only as needed, or the rotis can turn dry. - fry · ~1 min
Cook the first side on a hot tawa.
Heat a tawa over medium-high heat. Place one rolled roti on it and cook until small bubbles appear and light spots form on the bottom.
- fry · ~1 min
Flip and finish the roti.
1.Flip the roti and cook the second side for 30 to 40 seconds.2.Brush or spread a little ghee on the surface.3.Flip once more and cook briefly, pressing gently until light brown spots appear.TIPKeep the heat medium-high so the roti cooks through without turning hard. - serve · ~6 min
Cook the remaining rotis and serve hot.
Repeat with the remaining rolled rotis, using the rest of the ghee lightly as needed. Serve warm with sabzi, dal, or yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the dough feels tight after resting, knead in a few drops of water before rolling.
- 2Keep the dough balls covered with a cloth so the surface does not dry and crack while rolling.
- 3Roll from the center outward, turning the dough often, to get an even roti that cooks uniformly.
- 4Wait for small bubbles before the first flip; flipping too early can make the roti dense.
- 5Use only a very light dusting of flour, or dry flour on the surface will make the roti taste chalky.
- 6Stack cooked rotis in a covered container or wrapped cloth to trap steam and keep them soft.
- 7For make-ahead, refrigerate the dough for a few hours, then bring it back to room temperature before rolling.
Adapt it for your goals.
Vegan
Skip the ghee and cook or finish the rotis with a little oil for a fully plant-based everyday flatbread.
low oilLow-oil
Omit the ghee while cooking and dry-roast on the tawa for a lighter roti that still pairs well with dal and sabzi.
ajwainAjwain
Add a pinch of ajwain to the dough for a more aromatic roti that goes especially well with potato or yogurt-based sides.
multigrainMultigrain
Replace part of the wheat flour with millet or chickpea flour for a heartier flavor and a more rustic texture.
Why this is on our healthy list.
Whole Grain Goodness
Made primarily with whole wheat flour, this roti retains the bran and germ for a more wholesome everyday bread.
Better Satiety
The fiber in whole wheat helps make the meal feel more filling, especially when eaten with dal or sabzi.
Simple Ingredient List
With just wheat flour, water, salt, a little oil, and ghee, this is a minimally processed homemade staple.
Frequently asked questions
Usually the dough is too stiff, the tawa is not hot enough, or the rotis are overcooked. Keep the dough soft, cook on medium-high heat, and store covered right after cooking.
