International Cuisine > Indian Cuisine > Breads (Indian) > Roti Recipe

Homemade Roti Recipe

Learn how to make soft and delicious roti at home with this simple recipe. This Indian flatbread is a staple in many households and is perfect for serving with curries, vegetables, or even enjoyed on its own. This recipe will guide you through each step, from preparing the dough to cooking the perfect roti.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
8-10 rotis
Ingredients
  • 2 cups Whole Wheat Flour (Atta)
  • 1 cup Warm Water
  • 1/2 teaspoon Salt
  • 1 tablespoon (optional) Ghee or Oil

Preparing the Dough

In a large bowl, combine the whole wheat flour and salt. Gradually add the warm water while mixing with your hands. Knead the dough for about 8-10 minutes until it becomes soft and pliable. If using, add ghee or oil to the dough and knead for another minute. This will make the rotis softer.

Resting the Dough

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. Resting the dough allows the gluten to relax, resulting in softer rotis.

Rolling the Rotis

Divide the dough into equal-sized balls (about 1-inch in diameter). On a lightly floured surface, roll each ball into a thin circle (about 6-7 inches in diameter). Ensure the roti is evenly thin to cook properly.

Cooking the Rotis - Part 1

Heat a flat griddle or tawa over medium-high heat. Place the rolled roti on the hot griddle. Cook for about 30-40 seconds, or until small bubbles start to appear on the surface. Flip the roti and cook for another 30-40 seconds on the other side.

Cooking the Rotis - Part 2

Remove the roti from the griddle and place it directly over an open flame (gas stove is ideal). Using tongs, carefully puff up the roti by pressing gently around the edges. This step is optional but makes the rotis puff up beautifully. If you don't have a gas stove, you can skip this step and simply press the roti gently on the hot tawa to encourage it to puff up.

Brush the cooked roti with a little ghee or butter (optional) and serve hot. Repeat the process with the remaining dough balls.

Nutrition Facts (Estimated per 100g of product)

Calories: Approximately 300-350 kcal Protein: 8-10g Carbohydrates: 60-70g Fat: 2-4g (depending on ghee/oil usage) Fiber: 8-10g

Other Important Considerations for Nutrition

Roti is a good source of complex carbohydrates and fiber, which are important for energy and digestive health. Using whole wheat flour ensures a higher nutrient content compared to refined flour. The addition of ghee or oil adds a small amount of fat, which can contribute to satiety. Adjust portion sizes based on individual dietary needs and activity levels.

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FAQ

  • Why are my rotis not soft?

    The dough may not have been kneaded properly or rested long enough. Make sure to knead the dough for at least 8-10 minutes and let it rest for at least 30 minutes. Also, avoid using too much flour when rolling, as this can make the rotis dry.
  • How do I store leftover rotis?

    Store leftover rotis in an airtight container or wrapped in foil in the refrigerator. Reheat them on a warm griddle or in the microwave before serving.
  • Can I use a different type of flour?

    While whole wheat flour (atta) is traditionally used for rotis, you can experiment with other flours like millet flour or sorghum flour for a different flavor and texture. However, the results may vary.