Authentic Whole Wheat Roti Recipe – Skillet & Rack Methods

Last Updated on 4 months by Neha Deshmukh

Authentic Whole Wheat Roti Recipe – Skillet & Rack Methods

Hey everyone! There’s just something so comforting about a warm, fluffy roti straight off the skillet (or rack!). It’s a staple in Indian households, and honestly, learning to make perfect rotis felt like a real rite of passage for me. I remember struggling to get them puffed up when I first started – it took practice, let me tell you! But now, I’m excited to share my go-to recipe with you, including both the skillet and rack methods. Let’s get cooking!

Why You’ll Love This Recipe

This recipe isn’t just about making roti; it’s about connecting with a tradition. It’s about that satisfying feeling of creating something delicious from simple ingredients. Plus, homemade roti is so much better than store-bought – softer, more flavorful, and just…well, made with love! You’ll be able to enjoy perfectly puffed, soft rotis with your favorite curries and dals.

Ingredients

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

• 2.5 cups (approx. 300g) whole wheat flour (atta)
• 1 teaspoon (approx. 6g) salt
• ?? tablespoons neutral oil (sunflower, canola, or vegetable oil work well)
• ?? – 1 cup (240ml – 360ml) water (lukewarm is best!)
• As needed butter or ghee (for brushing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Whole Wheat Flour (Atta) Varieties

There are so many types of atta available! I usually use regular whole wheat atta, but you can experiment with different varieties like multigrain atta or even a mix of wheat and millet flour for a slightly different flavor and texture.

The Role of Neutral Oil – Choosing the Right One

A neutral oil helps make the dough soft and pliable. You really don’t want anything with a strong flavor here – we want the taste of the wheat to shine. Sunflower or canola oil are my go-tos.

Water Temperature & Dough Consistency

Lukewarm water helps activate the gluten in the flour, resulting in a softer roti. Start with a little less than a cup and add more gradually, a tablespoon at a time, until the dough comes together. It should be soft, but not sticky.

Salt – Enhancing Flavor

Don’t skip the salt! It really balances the flavors and brings out the sweetness of the wheat.

Butter or Ghee – Traditional Finishing Touches

Brushing the rotis with butter or ghee after cooking is a classic step. It adds richness and keeps them soft. Ghee (clarified butter) adds a beautiful nutty flavor, but butter works perfectly well too!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a large bowl, sieve together the whole wheat flour and salt. This helps remove any lumps and ensures everything is nicely combined.
2. Add the oil to the flour mixture. Now, start gradually adding the water, mixing with your hands until a soft dough begins to form.
3. Knead the dough for about 8-10 minutes. This is where the magic happens! Kneading develops the gluten, making the rotis soft and pliable. It should be smooth and elastic.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the rotis easier to roll.
5. Divide the dough into small to medium-sized balls. About the size of a golf ball works well.
6. On a lightly floured surface, roll each ball into a medium-thick round. Don’t worry about making it perfectly round – practice makes perfect!

Cooking Methods:

For Skillet Method: Brush one side of the rolled roti with water. Place water-side down on a hot cast-iron skillet (medium-high heat). Cook for about 30-60 seconds, until small air pockets start to form. Then, using tongs, carefully invert the skillet over an open flame (gas stove) for a few seconds to puff up the roti and char the edges evenly.

For Rack Method: Place the rolled roti directly on a heatproof wire rack placed over a medium flame. Flip with tongs every 15-20 seconds until both sides develop charred spots and puff up.

1. Remove the cooked roti, brush immediately with butter or ghee, and serve hot!

Expert Tips

Want to take your roti game to the next level? Here are a few things I’ve learned along the way:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more flour.

Mastering the Rolling Technique

Apply even pressure when rolling to ensure a uniform thickness. If the roti is sticking to the rolling surface, add a little more flour.

Recognizing the Right Skillet/Flame Temperature

The skillet should be hot enough to cook the roti quickly, but not so hot that it burns. The flame should be medium-high.

Preventing Rotis from Becoming Hard

Brush with butter or ghee immediately after cooking and keep them stacked together in a cloth to retain moisture.

Understanding Air Pocket Formation

Those little bubbles are a good sign! They mean the roti is cooking properly and will puff up nicely.

Variations

Roti is a blank canvas for flavor! Here are a few ideas to get you started:

Vegan Roti

Simply substitute the ghee with a vegan butter alternative or more neutral oil.

Gluten-Free Roti (Alternative Flours)

Experiment with gluten-free flours like sorghum flour, millet flour, or a gluten-free all-purpose blend. You may need to adjust the water content.

Spice Level – Infusing Flavor into the Dough

Add a pinch of turmeric powder, red chili powder, or cumin powder to the dough for a subtle flavor boost.

Festival Adaptations (e.g., Diwali Farsan Roti)

My aunt makes a special roti during Diwali with a sprinkle of semolina (sooji) and a touch of cardamom for a festive treat!

Serving Suggestions

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

• Dal Makhani
• Chole (Chickpea Curry)
• Saag Paneer
• Vegetable Curry
• Any hearty lentil soup!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, warm them on a skillet or in a microwave.

You can also freeze roti dough! Wrap individual dough balls tightly in plastic wrap and store in the freezer for up to a month. Thaw completely before rolling.

FAQs

What is the best type of atta to use for roti?

Regular whole wheat atta is a great starting point. But feel free to experiment with different varieties!

How do I know if my roti dough has been kneaded enough?

The dough should be smooth, elastic, and no longer sticky. A good test is to press a small piece of dough – it should spring back slowly.

Can I make roti without a skillet or rack?

You can! You can cook roti on a flat griddle (tawa) and then puff it up over an open flame.

How can I keep rotis soft for longer?

Brush with butter or ghee immediately after cooking and keep them stacked together in a cloth.

What are some good curry pairings for roti?

Anything goes! But I especially love roti with dal makhani, chole, or saag paneer.

Is it possible to freeze roti dough or cooked roti?

Yes! You can freeze both dough and cooked roti. Just make sure to wrap them tightly to prevent freezer burn.