Authentic Wheat Roti Recipe – Flaky Layered Paratha with Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Wheat Roti Recipe – Flaky Layered Paratha with Ghee

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – flaky, layered wheat roti, brushed generously with ghee. This isn’t just any roti; it’s the kind my grandmother used to make, the kind that disappears in minutes at the dinner table. It takes a little practice, but trust me, the reward is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This roti recipe isn’t about speed; it’s about flavour and texture. We’re aiming for those beautiful, delicate layers that practically melt in your mouth. It’s a little more involved than a simple everyday roti, but the extra effort creates something truly special. Plus, the aroma of ghee cooking on the tawa? Unbeatable! It’s perfect for a weekend brunch, a special dinner, or honestly, any time you’re craving a little comfort food.

Ingredients

Here’s what you’ll need to create these delicious layered rotis:

• 1 cup wheat flour (approx. 120g)
• 4 tablespoons ghee (approx. 60g) – and maybe a little extra for brushing!
• Salt to taste (around ½ tsp)
• Water as needed (approx. ½ – ¾ cup)

Ingredient Notes

Let’s talk ingredients for a sec. Whole wheat flour (atta) is the star here. It gives the roti its lovely nutty flavour and wholesome goodness. I always use a good quality atta for the best results.

And then there’s the ghee. Oh, the ghee! It’s essential for that flaky texture and rich flavour. Traditionally, in North India, you’ll find people using cow ghee, while in other regions, buffalo ghee is preferred – it has a slightly stronger flavour. Both are amazing, honestly. Don’t skimp on the ghee, it really makes a difference! You can use unsalted butter as a substitute, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to making the roti!

1. First, in a nice big bowl, combine the wheat flour, 1 teaspoon of ghee, and salt. Gradually add water, a little at a time, and start bringing the dough together. You want a stiff dough – not sticky at all.
2. Once it’s formed, knead it well for about 5-7 minutes. This develops the gluten and makes the roti soft. Then, cover it with a damp cloth and let it rest for at least 10 minutes. This is a crucial step, don’t skip it!
3. Now, knead the dough again briefly. Divide it into 4 equal balls.
4. Take one ball and roll it out into a large, thin circle – about 8-10 inches in diameter. Don’t worry if it’s not perfect!
5. Here comes the fun part! Spread 2 teaspoons to 1 tablespoon of ghee evenly over the entire surface of the rolled-out roti. Sprinkle about 1 teaspoon of flour on top.
6. Now, starting from the edge, create tight pleats all the way around the circle, like you’re making a paper fan.
7. Gently twist the pleated dough into a spiral. Then, using your hands, gently roll it out again to flatten it – but be careful not to press too hard and squish all those lovely layers!
8. Heat a tawa (flat griddle) over medium-high heat. Add a little oil. Carefully place the rolled-out roti on the hot tawa.
9. Cook for about 1-2 minutes per side, pressing gently with a spatula. You want it to be golden brown and crispy.
10. Once cooked, gently separate the layers with a clean kitchen towel. This is so satisfying! Serve hot.

Expert Tips

• Don’t over-knead: While kneading is important, overdoing it can make the roti tough.
• Hot Tawa is Key: A properly heated tawa is essential for achieving that crispy texture.
• Gentle Rolling: Be gentle when rolling out the pleated roti – you want to maintain those layers.
• Ghee Temperature: Don’t overheat the ghee when spreading it on the roti. It should be melted but not smoking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any neutral-flavored oil, like sunflower or canola oil. It won’t have quite the same flavour, but it’ll still be delicious!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for roti or chapati. You might need to adjust the water slightly.
• Spice Level: Add a pinch of red chili flakes to the dough for a little kick. My friend, Priya, loves doing this!
• Festival Adaptation: During festivals, we often serve this roti with special dals like Dal Makhani or Chana Masala. It’s a real treat!

Serving Suggestions

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

• Dal (lentils) – a classic pairing!
• Yogurt (dahi) – cooling and refreshing.
• Vegetable curries – like aloo gobi or palak paneer.
• Even just a dollop of ghee and a sprinkle of salt!

Storage Instructions

Leftover roti? It happens! Store them in an airtight container at room temperature for up to 2 days. You can also reheat them on a tawa with a little ghee or oil. They won’t be quite as flaky as when they’re fresh, but still tasty.

FAQs

Let’s answer some common questions:

What type of wheat flour is best for making roti? Whole wheat flour (atta) is the traditional choice. Look for a good quality atta that’s finely ground.

How do I know when the tawa is hot enough? Sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready!

Can I make the dough ahead of time? Absolutely! You can make the dough a few hours in advance and store it covered in the fridge. Bring it to room temperature before rolling.

What is the best way to store leftover roti? In an airtight container at room temperature for up to 2 days.

How can I achieve a perfectly flaky layered roti every time? The key is the ghee, the pleating, and gentle rolling! Don’t press too hard when rolling out the pleated roti, and make sure your tawa is hot enough.

Enjoy making these rotis! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!