Easy Whole Wheat Roti Recipe – Indian Flatbread for Dal & Curry

Last Updated on 2 months by Neha Deshmukh

Easy Whole Wheat Roti Recipe – Indian Flatbread for Dal & Curry

Hey everyone! If you’ve ever enjoyed a comforting Indian meal, chances are you’ve had roti – that soft, warm flatbread that’s perfect for scooping up delicious dal or curry. I remember learning to make roti with my grandmother, and honestly, it took a few tries to get it right! But trust me, it’s way easier than it looks, and so rewarding. Today, I’m sharing my go-to recipe for easy whole wheat roti, so you can enjoy a little piece of India in your own kitchen.

Why You’ll Love This Recipe

This roti recipe is a staple in Indian households for a reason. It’s simple, uses just a handful of ingredients, and comes together pretty quickly – especially once you get the hang of it. Plus, it’s incredibly versatile. You can enjoy it with just about anything! It’s also a great way to enjoy the goodness of whole wheat.

Ingredients

Here’s what you’ll need to make these fluffy rotis:

• 2 cups (approx. 240g) wheat flour (atta)
• ¼ cup (approx. 30g) wheat flour (for dusting)
• As needed, water (approx. ¾ – 1 cup / 180-240ml)
• 2 tbsp oil
• 1 pinch salt
• As needed, oil or ghee (for brushing)

Ingredient Notes

Let’s talk flour for a sec! Whole wheat flour, known as atta in India, is the star here. It gives roti its characteristic flavour and texture. You can find different types of atta – some are coarser, some are finer. I prefer a medium-ground atta for the best results.

Regional variations are common too! In some parts of India, people use a mix of atta and other flours like bajra (pearl millet) or jowar (sorghum) for added flavour and nutrition.

Now, about the oil vs. ghee… traditionally, ghee (clarified butter) is used for brushing the rotis. It adds a lovely richness and aroma. But oil works just fine too, especially if you’re looking for a lighter option. I often use a neutral-flavored oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour and salt. Add the oil and start rubbing it into the flour with your fingertips until it resembles breadcrumbs. This step is important for soft rotis!
2. Gradually add water, a little at a time, and start kneading the dough. It will seem dry at first, but keep going!
3. Knead for about 8-10 minutes until you have a soft, elastic dough. It should be smooth and not sticky.
4. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes. This allows the gluten to relax, making the rotis softer.
5. Now, knead the dough again for another 5-6 minutes. This is like a little workout for your arms, but it’s worth it!
6. Divide the dough into equal-sized balls – about the size of a golf ball. Dust them with flour to prevent sticking.
7. On a lightly floured surface, roll each ball into a small circle, about 6-7 inches in diameter. Don’t worry if it’s not perfect!
8. Brush the rolled-out roti with a little oil. Then, fold the edges inward to create layers. This is what gives roti that slightly flaky texture.
9. Dust your surface and rolling pin again. Gently roll the folded dough into a thin, even circle.
10. Heat a tava (a flat griddle) or a skillet over medium-high heat. Once hot, place the roti on the tava.
11. Cook for about 1 minute per side, until small bubbles start to form.
12. Press gently with a spatula or clean kitchen towel to encourage the roti to puff up. This is the satisfying part!
13. Brush with oil or ghee and serve hot.

Expert Tips

Want to take your roti game to the next level? Here are a few tips I’ve learned over the years:

• Soft Rotis: The key to soft rotis is kneading the dough well and letting it rest. Don’t skip these steps!
• Preventing Sticking: Keep your rolling surface and rolling pin well-dusted with flour.
• Tava Temperature: The tava needs to be hot enough, but not scorching. If it’s too hot, the roti will burn before it cooks through. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
• Puffing Up: If your roti isn’t puffing up, try pressing gently with the spatula while it’s cooking. Also, make sure the tava is hot enough.

Variations

Roti is a blank canvas for flavour! Here are a few ways to spice things up:

• Vegan Roti: Simply skip the ghee and use oil for brushing.
• Gluten-Free Roti: Use a gluten-free flour blend designed for roti or chapati. Jowar (sorghum) flour or bajra (pearl millet) flour work well.
• Spice Level: Add a pinch of chili flakes or some finely chopped green chilies to the dough for a little heat. My friend, Priya, loves adding a sprinkle of cumin powder too!
• Festival Adaptations: During festivals like Diwali, we often serve roti with special dishes like chole (chickpea curry) or paneer tikka masala.

Serving Suggestions

Roti is the perfect accompaniment to so many Indian dishes! Here are a few of my favourites:

• Dal Makhani (creamy black lentil dal)
• Chole (chickpea curry)
• Saag Paneer (spinach and cheese curry)
• Aloo Gobi (potato and cauliflower curry)
• Any vegetable curry!

Storage Instructions

Leftover roti 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 tava or in a microwave. You can also freeze roti for longer storage. Wrap them individually in plastic wrap and store in a freezer bag.

FAQs

Got questions? I’ve got answers!

1. What type of wheat flour is best for making roti?

Whole wheat flour (atta) is the traditional choice. Look for a medium-ground atta for the best results.

2. How do I know when the roti dough is kneaded enough?

The dough should be soft, elastic, and smooth. It shouldn’t be sticky. A good test is to press a small piece of dough – it should spring back slowly.

3. Why are my rotis not puffing up?

Make sure your tava is hot enough and you’re pressing gently with a spatula while cooking. Also, ensure the dough has rested properly.

4. Can I make roti ahead of time?

Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days.

5. What is the difference between roti and chapati?

Honestly, the terms are often used interchangeably! Generally, chapati refers to a simpler version made with just flour, water, and salt, while roti can sometimes include oil or ghee in the dough.

6. Can I use oil instead of ghee for brushing the roti?

Absolutely! Oil works just fine, especially if you’re looking for a lighter option.

Enjoy making these rotis! I hope they bring a little bit of Indian flavour to your table. Let me know how they turn out in the comments below!