Roti (Indian Flatbread) with Whole Wheat Flour

A simple and unleavened Indian flatbread made with whole wheat flour. A staple accompaniment to Indian curries.

Prep Time

15 minutes

Total Time

45 minutes

Calories

960 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.14/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

2cupsWhole Wheat Flour (Atta)(Use fine ground whole wheat flour for best results.)

£0.35

0.8cupWarm Water(Adjust as needed for desired dough consistency.)

0.5teaspoonSalt(Optional, enhances flavor.)

£0.01

1tablespoonGhee or Oil(For kneading and brushing after cooking (optional).)

£0.15

As NeededDry Whole Wheat Flour(For dusting during rolling.)

£0.05

Total Cost

£0.56

£0.14 per serving

Instructions

1.
In a large mixing bowl, combine the whole wheat flour and salt (if using).
2.
Gradually add the warm water, mixing with your hand or a spoon until a dough forms. The dough should be soft and pliable, but not sticky. If the dough is too dry, add a little more water; if it's too sticky, add a little more flour.
3.
Add 1 tablespoon of ghee or oil to the dough and knead for 8-10 minutes until smooth and elastic. The dough should be soft and supple.
4.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes the roti easier to roll.
5.
After the dough has rested, divide it into 8 equal portions. Roll each portion into a smooth ball.
6.
On a lightly floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter. Try to keep the circle even in thickness.
7.
Heat a tawa (flat griddle) or skillet over medium-high heat. Once the tawa is hot, place the rolled-out roti on it.
8.
Cook for about 30-45 seconds on one side, or until small bubbles start to appear.
9.
Flip the roti and cook for another 30-45 seconds on the other side. The roti should start to puff up slightly.
10.
Using tongs, gently press the roti around the edges to encourage it to puff up fully. Be careful not to burn yourself.
11.
Once the roti is puffed up and cooked through (lightly browned spots on both sides), remove it from the tawa.
12.
Brush the roti with a little ghee or oil (optional).
13.
Serve immediately with your favorite Indian curry or side dish.

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My Notes

Nutrition Information

Nutrition per serving (110g)

960 kcal / 4017 kJ

Carbs

152g

58% of RDA

Fat

28g

40% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

24 g

80% of RDA

Sugar

8 g

9% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Resting the dough is crucial for soft roti. Don't skip this step.

Use warm water, not hot, as hot water can cook the gluten and make the roti tough.

Roll the roti as thinly as possible without tearing for the best texture.

If the roti doesn't puff up, it could be due to uneven rolling, the tawa not being hot enough, or the dough not being kneaded properly. Make sure the tawa is adequately heated.

To keep roti warm, stack them in a roti basket or a container lined with a cloth.

Cooking Equipment

Mixing bowl

Rolling pin

Tawa (flat griddle)

Tongs

Wine Pairings

No wine pairing suggestions available for this recipe.

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