Whole Wheat Roti
Discover the simple joy of homemade Whole Wheat Roti, a staple of Indian cuisine that's wholesome, versatile, and irresistibly soft. Made with just four basic ingredients—whole wheat flour, water, salt, and a touch of ghee or oil—this unleavened flatbread is light yet satisfying, perfect for scooping up your favorite curries or enjoying alongside fragrant sautéed vegetables. The recipe focuses on easy techniques like kneading, rolling, and cooking on a tawa or griddle to achieve the signature puffed texture and delicate brown spots. Ready in under 40 minutes, these rotis are a nutritious addition to any meal, rich in fiber and free of unnecessary additives. Whether you're crafting a traditional Indian spread or looking for a healthy bread alternative, Whole Wheat Roti will be your go-to recipe for soft, golden perfection every time.
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Recipe Information
Ingredients
- 2 cups whole wheat flour (atta)
- 0.75 cups water
- 0.5 teaspoons salt
- 2 tablespoons ghee or oil
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water to the flour, mixing the flour with your hand or a spoon until it comes together to form a dough. You may need slightly more or less water depending on the flour's absorption capacity.
Knead the dough for about 6-8 minutes until it becomes smooth and elastic. The dough should not be too sticky or too dry.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes, allowing the gluten to relax.
After resting, divide the dough into 8 equal portions and roll each portion into a ball.
On a lightly floured surface, flatten one dough ball into a disk with your fingers, and then use a rolling pin to roll it out into a thin circle approximately 6-8 inches in diameter. Keep the surface and the rolling pin lightly dusted with flour to prevent sticking.
Heat a tawa or griddle over medium-high heat. Once hot, place the rolled-out roti on the tawa.
Cook the roti for about 30 seconds or until you see bubbles start to form on the surface, then flip it to the other side.
Cook the second side for another 30 seconds, then increase the heat and use tongs to flip the roti once more. Press gently around the edges and on the surface with a clean towel or spatula. The roti should puff up.
Once fully cooked with light brown spots and slightly crispy edges, remove the roti from the tawa.
Immediately brush with a small amount of ghee or oil if desired.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot whole wheat rotis with your choice of curry or vegetables.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 1.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| 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.
