Punjabi Style Homemade Roti
Discover the authentic flavor of North India with this easy recipe for Punjabi Style Homemade Roti! Made with wholesome whole wheat flour (atta), this traditional flatbread is soft, pliable, and packed with rustic charm. Whether you're a roti-making novice or a seasoned pro, this step-by-step guide will help you achieve perfectly puffed rotis every time, cooked to golden perfection on a hot tawa. With just a handful of simple pantry ingredients like water, salt, and optional ghee for added richness, this versatile flatbread pairs beautifully with Punjabi classics like dal, curries, or sabzi. Quick to prepare and endlessly satisfying, homemade roti elevates any meal with its warm, fresh, and hearty appeal. Perfect for weeknight dinners or festive feasts, this recipe brings the soul of Punjab right to your plate!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Ghee (optional, for brushing)
- 0.25 cups Dry flour (for rolling)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water a little at a time, mixing it into the flour with your hand or a spoon until the dough starts to come together.
Knead the dough with your hands for 8-10 minutes until it becomes soft, smooth, and pliable. If the dough feels sticky, add a small amount of dry flour; if it feels too dry, add a few drops of water.
Cover the dough with a damp kitchen towel and let it rest for 20 minutes.
After resting, divide the dough into 8 equal-sized balls and shape each one into a smooth sphere.
Lightly dust a rolling surface with dry flour. Take one dough ball and roll it into a thin, round disc, about 6-8 inches in diameter. Add more dry flour as needed to prevent sticking.
Preheat a tawa (flat griddle) or skillet over medium-high heat.
Carefully transfer the rolled-out roti to the preheated tawa. Let it cook for 30-40 seconds or until bubbles start to form.
Flip the roti using tongs and cook the other side for another 30-40 seconds. Press gently with a spatula to help it puff up evenly.
Flip it once more and cook for an additional 15-20 seconds, or until both sides have golden brown spots.
Repeat the rolling and cooking process with the remaining dough balls.
Optional: Brush each roti with ghee for added flavor and softness.
Serve warm with your favorite Punjabi dish, such as dal, curry, or sabzi.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 1.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1046 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.
