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Simple Whole Wheat Flatbreads (Roti)
Soft, puffy whole wheat flatbreads cooked over an open flame for a light, slightly charred flavor. This everyday Indian staple is easy to make and pairs perfectly with any curry, dal, or sabzi.
For 4 servings
- mix · ~1 min
Mix the flour and salt.
In a large mixing bowl, add the whole wheat flour and salt. Stir briefly to combine.
- knead · ~7 min
Knead the dough.
Gradually add warm water, a little at a time, mixing with your hand. Knead for 5-7 minutes until you have a soft, smooth, and pliable dough. It should not be sticky.
TIPA soft dough makes soft rotis. If the dough is too tight, add a few more drops of water. - rest · ~15 min
Rest the dough.
Cover the dough with a damp cloth or a plate and let it rest for 15 minutes at room temperature. This relaxes the gluten and makes the rotis softer.
TIPDon't skip the resting time — it makes rolling out the rotis much easier. - prep · ~3 min
Divide and shape the dough balls.
Knead the dough once more for a minute. Divide it into 8 equal portions and roll each portion between your palms into a smooth, crack-free ball. Flatten them slightly into discs.
- prep · ~1 min
Roll out a roti.
Lightly dust a clean surface and a rolling pin with flour. Take one dough disc, dip it lightly in dry flour, and roll it into a thin, even circle about 15-16 cm (6-7 inches) in diameter. Use gentle, even pressure, rotating the roti a quarter turn after each roll.
TIPApply just enough flour to prevent sticking; too much dry flour makes the roti hard. - roast · ~2 min
Cook the roti on the tava.
1.Place the rolled roti on a hot tava or skillet over medium-high heat.2.Cook for 15-20 seconds until small bubbles appear on the surface, then flip.3.Cook the second side for 30 seconds until light golden spots appear.4.Gently press the edges with a clean kitchen towel to help it puff.TIPThe tava must be properly hot before you start. A drop of water should sizzle and evaporate immediately. - roast
Puff the roti directly on the flame.
TIPKeep the flame on medium; high heat will char the roti before it puffs. - serve
Brush with ghee and serve hot.
Place the puffed roti in a roti basket or a clean kitchen towel. Optionally brush with a little ghee. Repeat the rolling and cooking process for the remaining dough balls. Serve immediately.
TIPStack the rotis and wrap them in a towel to keep them soft until ready to serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use atta flour for the authentic soft, pliable texture—standard whole wheat is too coarse.
- 2Knead the dough until silky and supple, about 7 minutes; under-kneading leads to dense rotis.
- 3Rest the dough for a full 15 minutes to relax gluten and make rolling effortless.
- 4Roll with even, light pressure and turn the disc after each roll to keep the roti round.
- 5Cook the first side only until tiny bubbles appear, then flip—this builds steam for puffing.
- 6Press the edges gently with a towel while the roti is on the flame to encourage even puffing.
- 7Stack cooked rotis in a clean cloth to trap steam and keep them soft until serving.
Adapt it for your goals.
Masala Roti
Add 1/4 teaspoon each of carom seeds (ajwain), cumin seeds and a pinch of red chili powder to the flour before kneading. This infuses the roti with a warm, aromatic flavor that pairs beautifully with dal or yogurt.
Laccha Paratha Style RotiLaccha Paratha-Style Roti
After rolling the dough into a thin circle, brush lightly with oil or ghee, fold into pleats, coil into a disc, and roll again. This creates flaky, layered rotis with a crispy-yet-soft texture.
Gluten Free RotiGluten-Free Roti
Replace whole wheat flour with a blend of 1 cup sorghum flour, 1/2 cup rice flour and 1/2 cup tapioca starch, plus 1/2 teaspoon xanthan gum. The dough will be softer; roll between two sheets of parchment for best results.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour retains the bran and germ, providing fiber that supports healthy digestion and helps maintain steady blood sugar levels.
Source of Complex Carbohydrates
Roti delivers sustained energy release thanks to its low glycemic index, making it a staple that keeps you fuller for longer.
Low in Fat and Sugar
A plain roti contains minimal fat and no added sugar, making it a heart-healthy base for meals. Optional ghee adds only a trace of beneficial fats.
Frequently asked questions
Hard rotis usually result from over-kneading the dough, not resting it, rolling too thick, or cooking at too low a heat. Ensure a soft, rested dough and high heat for the initial sear.
