Tisi ki Roti
A rustic flatbread from eastern India made with whole wheat flour and ground flaxseed. It cooks up soft with nutty flavor and works beautifully with simple sabzi, pickle, or a bowl of yogurt.
For 8 servings
- prep · ~2 min
Crush the flaxseed.
Lightly crush or coarsely grind the flaxseed so it mixes evenly into the dough and gives the roti its nutty taste and texture.
- knead · ~15 min
Knead the dough.
1.Add whole wheat flour, crushed flaxseed, ajwain, and salt to a wide bowl.2.Mix well so the flaxseed is evenly spread through the flour.3.Pour in water little by little and knead into a soft, smooth dough.4.Cover the dough and keep it aside for 10 minutes.TIPA soft dough makes these rotis easier to roll because flaxseed can make the dough slightly tight. - rest · ~10 min
Let the dough rest.
- assemble · ~8 min
Divide and roll the rotis.
1.Divide the dough into 8 equal balls.2.Flatten one ball lightly with your fingers.3.Roll it into a medium round roti.4.Repeat with the remaining dough balls.TIPIf the dough feels sticky while rolling, dust very lightly with whole wheat flour. - fry · ~12 min
Cook the rotis on a hot tawa.
1.Heat a tawa over medium heat.2.Place one rolled roti on the hot tawa and cook until small bubbles appear.3.Flip and spread a little ghee on the top side.4.Flip again, spread a little ghee on the other side, and cook until light golden spots appear on both sides.TIPKeep the heat medium so the flaxseed cooks through without burning the surface. - serve · ~1 min
Serve the tisi ki roti hot.
Stack the cooked rotis in a cloth-lined container to keep them soft. Serve hot with sabzi, pickle, or plain yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Coarsely grind the flaxseed, not into a fine powder, so the roti keeps its rustic bite and rolls more easily.
- 2Add water gradually; flaxseed absorbs moisture as the dough rests, so a slightly softer dough gives softer rotis.
- 3Resting the dough for 10 minutes is important because it relaxes the wheat and lets the flax hydrate fully.
- 4Roll with a light hand and minimal dry flour, or the rotis can turn dry instead of soft and supple.
- 5Cook on medium heat only; high heat browns the outside fast while the flaxseed inside can stay raw-tasting.
- 6As soon as each roti is done, stack it in a cloth-lined container to trap steam and keep it tender.
- 7If making ahead, half-cook the rotis without much color, cool, then finish with ghee on the tawa just before serving.
Adapt it for your goals.
Vegan
Replace ghee with mustard oil or a neutral oil for cooking if you want a dairy-free version with a slightly earthier finish.
low oilLow-oil
Dry-roast the rotis on the tawa and brush with just a few drops of ghee at the end for a lighter everyday version.
spicierSpicier
Add crushed green chili or a pinch of red chili powder to the dough if you want a more robust roti for plain yogurt or pickle.
jainJain
This recipe is already Jain-friendly as written; just pair it with a Jain sabzi and skip any onion-garlic accompaniments.
Why this is on our healthy list.
Fiber-Rich Flatbread
Whole wheat flour and flaxseed both contribute fiber, which helps make this rustic roti more satisfying than refined-flour breads.
Good Fats from Flaxseed
Flaxseed brings natural healthy fats along with its nutty flavor, adding nourishment to an otherwise simple everyday roti.
Wholesome Everyday Grain
Made from whole wheat rather than refined flour, this roti retains more of the grain's natural bran and germ.
Frequently asked questions
The dough is likely too stiff or under-rested. Add a little more water, knead until smooth, and let it rest so the flaxseed and wheat can absorb moisture.
