Wheat Roti
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine 2 cups of atta and the salt. Add the oil and mix it in with your fingertips.
- c.Gradually pour in lukewarm water while mixing with your other hand. Continue adding water and mixing until the flour comes together.
- d.Knead the dough for 8-10 minutes, pressing and stretching with the heel of your hand, until it is soft, smooth, and pliable. It should not be sticky or stiff.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and achieving soft rotis.
- 2
Step 2
- a.Divide and Roll the Rotis
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- d.Take one ball, flatten it between your palms, and dip it lightly into the dry atta for dusting. Shake off any excess flour.
- e.Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to keep the rotis soft.
- 3
Step 3
- a.Cook the Roti on the Tawa
- b.Heat a flat griddle (tawa) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in seconds.
- c.Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the top surface.
- d.Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
- 4
Step 4
- a.Puff the Roti
- b.Method 1 (Open Flame): Using tongs, lift the roti off the tawa and place it directly on a medium-high open flame. It should puff up like a balloon within seconds. Quickly flip it to cook the other side for just 2-3 seconds and remove immediately.
- c.Method 2 (On the Tawa): If you don't have an open flame, flip the roti back onto the tawa. Gently press the edges with a folded, clean kitchen towel or a roti press. This will trap the steam and cause the roti to puff up.
- d.Place the puffed roti in a cloth-lined container or a roti box (casserole) to keep it warm and soft.
- 5
Step 5
- a.Serve
- b.Brush the hot roti with a little ghee, if desired. This adds flavor and keeps it softer for longer.
- c.Repeat the rolling, cooking, and puffing process for all the remaining dough balls.
- d.Serve immediately with your favorite dal, sabzi, or curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. It should be soft and pliable, like earlobe consistency. Adjust water as needed.
- 2Resting the dough is non-negotiable for soft rotis as it allows the gluten to relax.
- 3Roll the roti evenly from all sides. An unevenly rolled roti will not puff up properly.
- 4Ensure the tawa is sufficiently hot before placing the roti on it. A cold tawa will make the roti hard and chewy.
- 5Use minimal dry flour for dusting. Excess flour can make the rotis dry and hard.
- 6Store cooked rotis in a casserole or a container lined with a cotton cloth to trap steam and keep them soft.
Adapt it for your goals.
Masala Roti
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.
Vegetable RotiVegetable Roti
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.
Multigrain RotiMultigrain Roti
For a healthier alternative, replace 1/2 cup of atta with other flours like jowar (sorghum), bajra (pearl millet), or ragi (finger millet).
Why this is on our healthy list.
Rich in Fiber
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.
Sustained Energy Release
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.
Source of Essential Nutrients
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.
Frequently asked questions
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.