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Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
For 4 servings
Prepare the dough
Divide and roll the rotis
Cook the roti
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Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 212.99 calories per serving with 7.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Puff the roti
Finish and serve
Use a neutral vegetable oil or coconut oil instead of ghee in the dough and for brushing.
Use minimal ghee for brushing. You can also incorporate other flours like oat or millet flour (up to 25%) for added nutrients.
This recipe relies on gluten. For a gluten-free version, use a specialized gluten-free flour blend designed for flatbreads, which often contains rice, tapioca, and sorghum flour.
If short on time, you can reduce the dough resting time to 10 minutes, though a longer rest yields softer rotis.
Whole wheat atta provides complex carbohydrates that break down slowly, offering a steady supply of energy and keeping you full for longer.
The dietary fiber in whole wheat aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
A plain roti is naturally low in fat, making it a wholesome choice for daily meals. The only fat comes from the small amount of optional ghee.
Yes, roti is generally considered healthy. It's made from whole wheat flour, which is a great source of complex carbohydrates, fiber, and B vitamins. It's a low-fat staple that provides sustained energy.
A plain, medium-sized roti (about 6-7 inches) has approximately 100-120 calories. The calorie count increases slightly if you add ghee.
There are a few common reasons: the dough might be too stiff, it wasn't rested enough, the roti was rolled unevenly (thick in the center, thin at edges), or the tawa/flame wasn't hot enough. Consistent heat and even rolling are key.
Absolutely. You can prepare the dough, wrap it tightly or place it in an airtight container, and refrigerate it for up to 2 days. Let it come to room temperature for about 30 minutes before rolling.