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A staple Indian flatbread made from whole wheat flour, water, and a touch of salt. Soft, pliable, and perfect for scooping up curries and dals, this everyday bread is a cornerstone of North Indian meals.
Prepare the Dough
Divide and Roll the Rotis
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A staple Indian flatbread made from whole wheat flour, water, and a touch of salt. Soft, pliable, and perfect for scooping up curries and dals, this everyday bread is a cornerstone of North Indian meals.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 272.38 calories per serving with 8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or breakfast or side.
Cook the Roti on the Tawa
Puff the Roti
Serve
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp ajwain (carom seeds) to the flour before kneading for a flavorful, spiced version.
Enhance nutrition by kneading in 1/2 cup of spinach puree (palak) or beetroot puree instead of some of the water. You can also add finely grated carrots or zucchini.
For a healthier alternative, replace 1/2 cup of atta with other flours like jowar (sorghum), bajra (pearl millet), or ragi (finger millet).
Whole wheat flour is an excellent source of dietary fiber, which promotes digestive health, prevents constipation, and helps maintain a healthy weight by providing a feeling of fullness.
The complex carbohydrates in whole wheat provide a steady release of energy, preventing the sharp spikes in blood sugar associated with refined flours. This makes it ideal for sustained energy.
Atta is packed with essential nutrients like B-vitamins (niacin, thiamine), iron, magnesium, and zinc, which are vital for energy metabolism, red blood cell formation, and a strong immune system.
A plain 6-inch wheat roti (without ghee) has approximately 70-80 calories. Applying one teaspoon of ghee will add about 40-45 calories, bringing the total to 110-125 calories.
Yes, wheat roti is a very healthy staple food. It's made from whole wheat flour (atta), which is a great source of complex carbohydrates, dietary fiber, B vitamins, and essential minerals. The fiber aids digestion and helps in maintaining stable blood sugar levels.
Common reasons include: the dough is too stiff or dry, the dough was not rested long enough, the roti was rolled unevenly (thicker in some spots), or the tawa/flame temperature was not optimal. Ensure the dough is soft, well-rested, and rolled evenly.
Absolutely. You can store the kneaded dough in an airtight container in the refrigerator for up to 2 days. Before using, let it sit at room temperature for about 30 minutes to make it easier to roll.
The terms are often used interchangeably. Roti is a general term for Indian flatbread. Chapati is a type of roti cooked on a tawa. Phulka is a specific type of chapati that is puffed directly on an open flame, making it exceptionally light and soft. This recipe teaches you how to make a phulka.