Low Sodium Indian Roti
Discover the wholesome simplicity of Low Sodium Indian Roti, a heart-healthy twist on the classic Indian flatbread. Made with whole wheat flour, olive oil, and a dash of baking powder, this recipe skips the salt without sacrificing flavor or texture, making it perfect for anyone seeking to reduce sodium intake. Optional ground flaxseed adds an extra nutritional boost, while the warm water and kneading process create soft, pliable dough that yields beautifully puffed rotis. Quick to prepare in under 35 minutes, each roti can be cooked on a skillet or enhanced over an open flame. Pair these warm, light brown flatbreads with your favorite low-sodium curries or vegetable dishes for a nourishing and satisfying meal. Perfect for health-conscious food lovers and plant-based eaters alike, this recipe celebrates traditional Indian cuisine with a modern, low-sodium twist.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Warm water
- 1 tablespoon Olive oil
- 0.5 teaspoon Baking powder
- 1 tablespoon Ground flaxseed (optional)
Instructions
In a large mixing bowl, combine the whole wheat flour and baking powder. If you are using ground flaxseed for extra nutrition, add it now.
Make a well in the center of the flour mixture and add the olive oil.
Gradually add warm water to the bowl while stirring with a spoon or your hand until the dough starts to come together.
Knead the dough inside the bowl for about 5 to 7 minutes until it becomes smooth and pliable. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 10 minutes. This allows the gluten to relax, making it easier to roll out.
Divide the dough into 8 equal portions and shape each portion into a ball.
Using a rolling pin, roll out each ball on a lightly floured surface into a round shape, about 6 to 7 inches in diameter. Try to keep the thickness even.
Heat a non-stick skillet or tava over medium-high heat. Once hot, place one rolled-out dough on the skillet.
Cook the roti for about 30 seconds or until small bubbles start to form on the surface. Flip and cook the other side for another 30 seconds until light brown spots appear.
Optional: To puff the roti, use a pair of tongs to hold it directly over an open flame for a few seconds until it puffs up. If you don't have a flame, pressing gently with a cloth on the skillet can help it puff slightly.
Keep the cooked rotis warm in a clean cloth or covered container while repeating the process for the remaining dough.
Serve warm with your favorite low sodium Indian dishes or curries.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 1.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
