Wheat Roti
Soft everyday Indian flatbreads made with whole wheat flour, water, a little oil, and salt. Rolled thin and cooked on a hot tawa until lightly spotted, they are perfect for scooping up sabzi, dal, or curry.
For 8 servings
- knead · ~8 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl and mix well.2.Drizzle in the oil and rub it through the flour.3.Add water a little at a time and bring everything together.4.Knead for 5 to 6 minutes until the dough is soft, smooth, and pliable.TIPA soft dough makes softer rotis, so avoid making it stiff. - rest · ~15 min
Cover and rest the dough.
Cover the dough with a plate or damp cloth and let it rest for 15 minutes. This helps the flour hydrate fully and makes rolling easier.
- prep · ~4 min
Divide and shape the dough balls.
1.Knead the rested dough briefly until smooth again.2.Divide it into 8 equal portions.3.Roll each portion between your palms into a smooth ball.4.Keep the dough balls covered so they do not dry out. - prep · ~7 min
Roll the rotis.
1.Dust one dough ball lightly with dry flour.2.Flatten it gently and roll into a thin round about 5 to 6 inches wide.3.Dust very lightly as needed to prevent sticking.4.Roll the remaining dough balls the same way, keeping them loosely covered.TIPUse only a little dusting flour; too much dry flour can make the roti tough on the pan. - fry · ~8 min
Cook the rotis on a hot tawa.
1.Heat a tawa or flat pan over medium-high heat until evenly hot.2.Place one rolled roti on the pan and cook until small bubbles appear, about 20 to 30 seconds.3.Flip and cook the second side until light brown spots form, about 30 seconds.4.Flip once more and press gently with a clean cloth or spatula until the roti puffs and cooks through.TIPIf the pan is not hot enough, the rotis turn dry instead of soft and puffed. - serve · ~2 min
Stack and serve the rotis warm.
Transfer each cooked roti to a plate or casserole and keep covered to stay soft. Serve warm with sabzi, dal, or curry.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the water gradually; atta can vary, and the dough should feel soft but not sticky.
- 2After resting, knead the dough briefly again to smooth it out before dividing.
- 3Keep the dough balls covered with a damp cloth while rolling so the surface does not dry and crack.
- 4Use minimal dry flour when rolling; excess flour burns on the tawa and can make rotis dry.
- 5Make sure the tawa is fully hot before the first roti, or it will turn stiff instead of puffing.
- 6Flip as soon as small bubbles appear on the first side; overcooking that side reduces puffing.
- 7Stack cooked rotis in a covered container or cloth-lined casserole to trap steam and keep them soft.
Adapt it for your goals.
Oil-free
Skip the teaspoon of oil in the dough for an everyday lighter roti; knead well and rest fully to keep it pliable.
ghee brushedGhee-brushed
Brush hot rotis lightly with ghee after cooking for a richer aroma and softer texture, especially nice with dal.
ajwainAjwain
Add a pinch of ajwain to the dough for a subtle, savory note that pairs well with simple sabzi.
multigrainMultigrain
Replace part of the atta with millet or other wholegrain flour for a heartier roti with deeper flavor.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat atta, these rotis retain more of the grain than refined flour flatbreads and offer a more wholesome everyday base.
Naturally Low in Added Fat
The dough uses only a little oil, so the rotis stay soft without relying on much added fat.
Versatile Everyday Staple
Roti pairs easily with dal, vegetables, and curries, making it simple to build a balanced Indian meal around it.
Frequently asked questions
Usually the dough is too stiff, the tawa is not hot enough, or the rotis are overcooked. Keep the dough soft, cook on medium-high heat, and cover them right after cooking.
