Whole Wheat & Barley Roti Recipe – Pickled Onion Flatbreads

Last Updated on 2 months by Neha Deshmukh

Whole Wheat & Barley Roti Recipe – Pickled Onion Flatbreads

Introduction

There’s just something so comforting about a warm, freshly made roti, isn’t there? I remember my dadi (grandmother) making rotis every single day, and the smell would fill the entire house. This recipe is a little twist on that classic – Whole Wheat & Barley Rotis with a delightful kick from pickled onions! It’s a family favorite now, and I’m so excited to share it with you. These aren’t your everyday rotis; the barley flour adds a lovely nutty flavor, and the pickled onion takes things to a whole new level.

Why You’ll Love This Recipe

These rotis are seriously special. They’re soft, flavorful, and surprisingly easy to make. The combination of whole wheat and barley flour gives them a wonderful texture and a boost of nutrients. Plus, that tangy, spicy pickle woven right into the dough? Chef’s kiss! They’re perfect for a quick weeknight meal or a festive spread.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious rotis:

• 1 cup whole wheat flour (approx. 120g)
• 1 cup barley flour (approx. 115g)
• 1 cup spring onions, finely chopped (approx. 85g)
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 2 tablespoons grated mixed pickle (I love mango pickle!)
• 1 teaspoon red chili powder
• Salt to taste
• 2-3 tablespoons oil/ghee (for cooking – approx. 30-45ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Whole Wheat Flour & Barley Flour Blend: I find this 50/50 blend gives the best texture. You can adjust it to your liking – more whole wheat for a slightly denser roti, more barley for a nuttier flavor.
• The Unique Flavor of Pickled Onion (Spice Blend Highlight): Don’t skimp on the pickle! It’s the star of the show. I prefer a mixed pickle for complexity, but mango pickle is fantastic too. The oil from the pickle also helps keep the rotis soft.
• Spring Onions: These add a lovely freshness. Make sure they’re finely chopped so they distribute evenly throughout the dough.

Regional Variations in Roti Making

Rotis are a staple across India, and every region has its own little spin. Some people add ajwain (carom seeds) for digestion, others use different flours like millet or sorghum. In some parts of North India, rotis are often made thicker and stuffed with various fillings. It’s a beautiful testament to the diversity of Indian cuisine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, barley flour, chopped spring onions, green chili, cumin seeds, grated pickle, red chili powder, and salt.
2. Gradually add water, a little at a time, and knead everything together until you form a soft, pliable dough. It shouldn’t be sticky, but it should be soft to the touch.
3. Divide the dough into 8 equal portions.
4. Roll each portion into a 5-inch diameter circle using a rolling pin. Don’t worry if they’re not perfect circles – rustic is charming!
5. Heat a skillet (cast iron works great!) over medium flame.
6. Cook each roti for 1-2 minutes per side, until you see light brown spots developing.
7. Drizzle a little oil or ghee on both sides and cook for another 30 seconds, until golden brown and slightly puffed up.
8. Repeat with the remaining dough portions. Serve immediately with your favorite accompaniment!

Expert Tips

A few things I’ve learned over the years…

• Achieving the Perfect Roti Texture: The key is the dough! It needs to be soft but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a sprinkle of flour.
• Working with the Dough: Let the dough rest for at least 15-20 minutes after kneading. This allows the gluten to relax, making the rotis softer.
• Understanding Heat Levels for Rotis: Medium heat is your friend. Too high, and the rotis will burn before they cook through. Too low, and they’ll be tough.

Variations

Let’s get creative!

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Adaptation (Alternative Flours): Substitute the whole wheat and barley flour with a gluten-free flour blend. Jowar (sorghum) flour or bajra (pearl millet) flour work beautifully.
• Spice Level Adjustment: Adjust the amount of green chili and red chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations (e.g., Holi, Lohri): During festivals, I sometimes add a little bit of grated beetroot or spinach to the dough for color and extra nutrients.

Serving Suggestions

These rotis are incredibly versatile. They’re amazing with:

• A simple dal (lentil soup)
• Your favorite vegetable curry
• Raita (yogurt dip)
• Pickle (of course!)

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat them on a skillet or in the microwave. They might lose a little of their softness, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

• What is the best flour combination for soft rotis? A blend of whole wheat and barley flour works wonderfully, but you can experiment with other flours like millet or sorghum.
• Can I make the dough ahead of time? Absolutely! You can make the dough up to a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What kind of pickle works best in this recipe? I love a mixed pickle or mango pickle, but feel free to use your favorite!
• How do I prevent the rotis from becoming hard? Make sure the dough is soft, don’t overcook the rotis, and store them properly in an airtight container.
• Can I cook these rotis on a tawa or griddle instead of a skillet? Yes, absolutely! A tawa or griddle works just as well. Just make sure it’s heated properly.