Low Sodium Rumali Roti
Delight in the magic of homemade Low Sodium Rumali Roti, a healthier take on the classic Indian flatbread. This recipe blends whole wheat flour and all-purpose flour to create a soft, pliable dough that rolls out paper-thin for that signature light and airy texture. With the inclusion of plain yogurt and olive oil, each bite boasts incredible softness without resorting to traditional high-sodium ingredients. Perfect for pairing with your favorite low-sodium curry or stew, these rotis are cooked quickly on a hot tawa, delivering a charmingly puffed and slightly charred exterior. Designed for health-conscious food lovers, this recipe ensures flavor without compromise, making it a must-have option for your low-sodium meal plan.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 cup Plain yogurt
- 1 cup Water
- 1 tablespoon Extra virgin olive oil
- 0.5 teaspoons Salt substitute (optional)
- 0.25 cup Whole wheat flour (for dusting)
Instructions
In a large bowl, combine the whole wheat flour, all-purpose flour, and baking powder. If using, add the salt substitute. Mix well with a whisk or fork to ensure even distribution.
Create a well in the center of the dry ingredients and add the yogurt, water, and olive oil. Mix together using your hands or a wooden spoon until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting time is crucial for soft rolling and cooking.
After resting, divide the dough into 8 equal portions and shape each piece into a ball.
Dust a clean surface with the reserved whole wheat flour. Take one ball of dough and roll it out into a thin round, about 10-12 inches in diameter, using a rolling pin. The thinner you can roll it, the better, as Rumali Roti is traditionally paper-thin.
Heat a large tawa or flat skillet over medium-high heat. It should be hot enough so that when you sprinkle some water over it, the water evaporates immediately.
Carefully place the rolled-out dough onto the heated tawa. Cook for about 30 seconds, or until you see bubbles forming on the surface. Flip gently using a spatula.
Cook the other side for another 30 seconds, pressing lightly with the spatula to ensure even cooking. The Roti should puff up slightly.
Once cooked, remove the Rumali Roti from the tawa and fold it like a handkerchief (in half and then half again). Repeat the process with the remaining dough balls.
Serve the low sodium Rumali Roti warm with your favorite low sodium curry or dish.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 6.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3197 mg | 68% | |
*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.
