Tikadia
Tikadia is a rustic Rajasthani-style thick wheat flatbread, cooked slowly on a griddle until lightly crisp outside and soft within. It is simple, hearty, and made for pairing with ghee, chutney, or a homestyle sabzi.
For 4 servings
- mix · ~3 min
Mix the flour, ajwain, salt, and ghee.
Add whole wheat flour, ajwain, salt, and 1 tablespoon ghee to a bowl. Rub the ghee into the flour with your fingers until the mixture looks sandy and holds shape when pressed.
- knead · ~7 min
Knead a stiff dough.
Add water little by little and knead into a firm, smooth dough. Tikadia dough should be stiffer than regular roti dough so the bread stays thick and hearty.
TIPA stiff dough helps the flatbreads cook through without turning limp. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so the flour hydrates evenly and becomes easier to shape.
- prep · ~5 min
Divide and shape the tikadia.
1.Divide the dough into 4 equal portions.2.Roll each portion into a ball.3.Flatten each ball with your fingers into a thick disc.4.Roll gently into a small round about 4 to 5 inches wide and thicker than a roti.TIPKeep the discs thick so they stay soft in the center after cooking. - fry · ~12 min
Cook the tikadia on a hot griddle.
1.Heat a tawa or griddle over medium heat.2.Place one tikadia on the hot surface and cook until light spots appear on the bottom.3.Flip and spread a little ghee around the edges and on top.4.Flip again and cook both sides, pressing gently, until golden brown with a few darker spots and cooked through.TIPUse medium heat so the thick bread cooks inside before the outside gets too dark. - serve
Serve the tikadia hot.
Serve hot with extra ghee, garlic chutney, curd, or any simple sabzi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the moyan well into the flour; if a squeezed handful holds briefly, the texture is right for flaky, hearty tikadia.
- 2Keep the dough stiffer than roti dough, or the thick rounds can turn dense outside and undercooked in the center.
- 3After the 10-minute rest, knead briefly once more to smooth the dough before shaping for neater edges.
- 4Roll each disc evenly thick, especially at the center, so the tikadia cooks through at the same pace.
- 5Cook on medium heat only; if the tawa is too hot, the outside will spot and harden before the inside sets.
- 6Press gently with a spatula near the edges after flipping to help the thicker parts touch the tawa and cook evenly.
- 7Serve straight off the griddle or wrap in a cloth-lined basket to keep the crust soft while holding warmth.
Adapt it for your goals.
Low-ghee
Use less ghee while cooking and dry-roast first, adding just a light brush at the end if you want a lighter everyday version.
masalaMasala
Add crushed black pepper, red chilli powder, or coriander powder to the dough for a more robust, spiced tikadia.
veganVegan
Replace ghee with a neutral oil for the dough and cooking; the bread will still be hearty, though a little less aromatic.
stuffedStuffed
Make it more filling by enclosing a dry spiced potato or sattu filling, then roll gently and cook as a thicker paratha-style bread.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, tikadia provides bran and germ, adding fiber and a more sustaining texture than refined flour breads.
Digestive Spice Support
Ajwain is traditionally used in Indian breads for its warm, savory flavor and is often valued for making heavy wheat doughs feel easier to digest.
Satisfying Energy
The combination of whole wheat and a little ghee makes this a hearty flatbread that pairs well with simple sabzi or curd for a filling meal.
Frequently asked questions
This usually happens when the dough is too dry, the discs are rolled too thin, or the tawa is too hot. Keep the dough firm but smooth, roll thick, and cook on medium heat.
