Whole Wheat Roti Recipe – Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Roti Recipe – Authentic Indian Flatbread

Hey everyone! If you’ve ever wanted to master a truly essential Indian staple, you’ve come to the right place. Roti – that soft, fluffy flatbread that accompanies almost every Indian meal – is surprisingly simple to make at home. I remember the first time I tried making roti; it wasn’t pretty! But with a little practice, it becomes second nature. And honestly, there’s nothing quite like a warm, freshly made roti with a dollop of ghee. Let’s get cooking!

Why You’ll Love This Recipe

This whole wheat roti recipe is all about simplicity and flavour. It’s a fantastic way to enjoy a healthy, homemade bread that’s naturally vegan and incredibly versatile. Plus, the aroma of roti cooking on the tava just fills the kitchen with such a comforting scent. It’s a little piece of home, no matter where you are.

Ingredients

Here’s what you’ll need to make about 6 rotis:

• 1 cup (120g) whole wheat flour (atta)
• 1 tsp (5ml) oil
• A pinch of salt
• ~1/2 cup (120ml) lukewarm water

Ingredient Notes

Let’s talk about atta! It’s the star of the show, and choosing the right one makes all the difference. Atta is whole wheat flour, specifically stone-ground, which retains more nutrients and flavour.

• Types of Atta: You’ll find different types of atta available. Regular atta is great for everyday rotis. For softer rotis, look for fine atta or super fine atta. There are also multigrain attas available if you want to add extra nutrients.
• Water Temperature: Lukewarm water is key! It helps the gluten develop, resulting in a softer dough. Not too hot, though – you don’t want to cook the flour!
• Oil: A little oil adds softness and helps with rolling. You can use any neutral-flavored oil like sunflower, canola, or vegetable oil.

Step-By-Step Instructions

Alright, let’s make some roti!

1. First, in a nice big bowl, mix together the whole wheat flour, salt, and oil. Get your hands in there and rub the oil into the flour – this is a good little arm workout, honestly!
2. Now, gradually add the lukewarm water, a little at a time, mixing as you go. You want to form a soft, pliable dough. Don’t add all the water at once; you might not need it all.
3. Once the dough comes together, it’s time to knead! Knead for about 5-7 minutes until it’s smooth and non-sticky. It should feel elastic and spring back when you press it.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax, making the rotis softer. Trust me, this step is important!
5. Divide the dough into 6 equal balls. Dust your work surface lightly with flour (don’t overdo it!).
6. Roll each ball into a 2-3 mm thick circle. Try to keep the shape as even as possible, but don’t stress too much – imperfections add character!
7. Heat a tava (a flat skillet) over medium-high heat. Once hot, place a rolled roti on the tava.
8. Cook for a few seconds until small bubbles start to form on the surface. Flip it over and cook the other side for a little longer.
9. Now, here’s the fun part! Carefully transfer the roti directly onto a medium gas flame (using tongs!). It will puff up almost immediately.
10. Remove the puffed roti and immediately brush with ghee. Wrap the rotis in a clean kitchen towel to keep them soft and warm.

Expert Tips

• Don’t Over-Knead: While kneading is important, over-kneading can make the rotis tough.
• Hot Tava is Key: A hot tava ensures the roti cooks evenly and puffs up nicely.
• Gentle Flame: Be careful when puffing the roti on the flame! Keep a close eye on it to prevent burning.
• Softness Secret: Wrapping the rotis in a cloth is the best way to keep them soft and pliable.

Variations

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

• Different Flours: Experiment with mixing in a little millet flour (bajra) or sorghum flour (jowar) for a different flavour and texture. My friend loves adding a tablespoon of besan (gram flour) for a nutty taste.
• Spice It Up: Add a pinch of chili flakes or some finely chopped green chilies to the dough for a little heat.
• Herbs & Spices: Mix in some finely chopped coriander (cilantro) or a sprinkle of cumin powder for extra flavour.
• Gluten-Free: Use a gluten-free atta blend for a gluten-free version.
• Vegan: This recipe is naturally vegan!
• Cooking Method: If you’re nervous about the direct flame, you can cook the roti entirely on the tava, pressing down gently with a clean cloth to encourage puffing.

Serving Suggestions

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

• Dal (lentil soup)
• Vegetable curries (like aloo gobi or palak paneer)
• Chicken curry
• Chole (chickpea curry)
• Simply with a dollop of yogurt and pickle!

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 tava or in a microwave. You can also freeze them for longer storage. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s tackle some common roti questions:

Q: What type of Atta is best for making roti?

A: Regular whole wheat atta works great for everyday rotis. For extra soft rotis, try fine or super fine atta.

Q: How do I know when the roti dough is kneaded enough?

A: The dough should be smooth, elastic, and non-sticky. It should spring back when you press it.

Q: Why are my rotis not puffing up?

A: Several things could be happening! Make sure your tava is hot enough, you’re using enough water in the dough, and you’re cooking it on a medium gas flame.

Q: Can I make roti ahead of time?

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

Q: What is the best way to keep rotis soft for longer?

A: Wrapping them in a clean kitchen towel immediately after cooking is the best way to keep them soft and warm.

Enjoy making these rotis! I hope this recipe brings a little bit of Indian flavour into your kitchen. Happy cooking!