Authentic Wheat Roti Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Wheat Roti Recipe – Easy Indian Flatbread

Hey everyone! There’s just something so comforting about a warm, soft roti straight off the tawa, isn’t there? It’s a staple in Indian households, and honestly, learning to make perfect rotis felt like a real milestone in my cooking journey. I remember the first time I tried – they were a little wonky, to say the least! But with a little practice, you’ll be whipping up these delicious flatbreads in no time. Let’s get started!

Why You’ll Love This Recipe

This roti recipe is all about simplicity and flavour. It’s a fantastic everyday bread that goes with everything – dal, sabzi, curries, even just a dollop of yogurt! It’s also surprisingly quick to make once you get the hang of it. Plus, there’s something incredibly satisfying about making your own bread from scratch.

Ingredients

Here’s what you’ll need to make about 4 rotis:

• 1 cup (120g) wheat flour (Atta)
• To taste salt (about ¼ tsp)
• ½ cup (120ml) water (you might need a little more or less)
• ½ teaspoon (2.5ml) oil (vegetable, canola, or ghee)

Ingredient Notes

Let’s talk about the star of the show – the flour! We’re using atta here, which is a whole wheat flour specifically milled for making Indian breads. It has a coarser texture than regular whole wheat flour, which helps with the elasticity of the dough.

You’ll find different types of atta depending on where you are in India. Some regions prefer a finer grind, while others like it a bit coarser. Experiment and see what you like best! If you can’t find atta, you can use regular whole wheat flour, but your rotis might be a little less soft.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the wheat flour and salt. Give it a quick mix.
2. Now, slowly add the water, a little at a time, while mixing with your hand. You want to form a soft dough – not too sticky, not too dry.
3. Once the dough starts to come together, add the oil. This helps make the rotis soft and pliable.
4. Knead the dough for about 15-20 minutes. This is the key to soft rotis! It develops the gluten, making the dough elastic.
5. Cover the dough with a damp cloth and let it rest for at least 15-30 minutes. This allows the gluten to relax, making the rotis easier to roll.
6. Divide the dough into lemon-sized balls. About 4-5 should result from this amount of dough.
7. On a lightly floured surface, roll each ball into a thin, even circle. Try to use minimal flour – too much can make the rotis tough.
8. Heat a tawa (a flat griddle) over medium heat. Place the rolled roti on the hot tawa.
9. Cook for about 30-60 seconds, until small bubbles start to appear on the surface.
10. Flip the roti and cook the other side for another 30-60 seconds, until you see golden spots.
11. Now, using tongs, carefully transfer the roti directly onto a high flame for a few seconds. This will make it puff up beautifully! Be careful not to burn it.
12. Brush with a little ghee or oil (optional) and serve hot. You can also stack them in a hot pack (roti box) to keep them warm and soft.

Expert Tips

• Water Temperature: Use lukewarm water for the dough – it helps with gluten development.
• Kneading is Key: Don’t skimp on the kneading! It really makes a difference.
• Rolling Technique: Practice makes perfect when it comes to rolling rotis. Don’t worry if they’re not perfectly round at first.
• Tawa Temperature: The tawa needs to be hot enough, but not scorching. Adjust the heat as needed.

Variations

Let’s get creative!

• Vegan Adaptation: Simply skip the ghee brushing at the end. Use oil instead!
• Gluten-Free Adaptation: This one’s a bit trickier. You can try using a gluten-free atta blend, or a mix of rice flour, sorghum flour, and tapioca starch. The texture will be different, but still delicious.
• Spice Level: My friend loves adding a pinch of chili flakes to the dough for a little kick!
• Festival Adaptations: During festivals like Lohri or Makar Sankranti, we often serve rotis with special dishes like sarson da saag and makki di roti (cornmeal flatbread).

Serving Suggestions

Rotis are incredibly versatile! Here are a few ideas:

• With your favourite dal (lentil soup) and sabzi (vegetable dish).
• Served alongside a hearty curry.
• Simply with a dollop of yogurt and a sprinkle of chaat masala.
• Rolled up with a filling for a quick and easy wrap.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm on a tawa or in a microwave. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

• What type of flour is best for making roti? Atta, a whole wheat flour specifically milled for Indian breads, is the best choice.
• How do I know when the roti dough is kneaded enough? The dough should be smooth, elastic, and no longer sticky. It should spring back when you poke it.
• Why are my rotis not puffing up? This could be due to several reasons: the tawa isn’t hot enough, the dough isn’t kneaded enough, or you’ve used too much flour when rolling.
• Can I make roti without oil? Yes, you can, but the rotis will be a little drier.
• How can I keep rotis soft for longer? Store them in a hot pack or wrap them in a clean cloth. You can also brush them with a little ghee or oil.

Enjoy making these rotis! I hope this recipe becomes a staple in your kitchen too. Happy cooking!