Whole Wheat Roti Recipe – Authentic Indian Flatbread Made Easy

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Roti Recipe – Authentic Indian Flatbread Made Easy

Hey everyone! If you’ve ever wanted to master a truly essential Indian bread, you’re in the right place. Roti – that soft, warm, and utterly delicious flatbread – is a staple in Indian homes, and honestly, once you learn to make it, you’ll wonder how you ever lived without it. I remember the first time I tried making roti… it was a bit of a disaster! But trust me, it gets easier, and the reward is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This whole wheat roti recipe is all about simplicity and authenticity. It uses just a handful of ingredients, and the process, while it takes a little practice, is incredibly satisfying. You’ll love how versatile roti is – perfect with dal, vegetables, curries, or even just a dollop of yogurt. Plus, making roti at home means you know exactly what’s going into your food, and you get that amazing fresh-off-the-tawa aroma filling your kitchen.

Ingredients

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

• 4 cup whole wheat flour (atta) – about 480g
• 1.5 cup water – about 360ml
• 1 tsp salt
• 1 tbsp oil

Ingredient Notes

Let’s talk about the star of the show: whole wheat flour, or atta. It’s the traditional flour used for making roti, and it gives them that lovely nutty flavor and slightly chewy texture. You can find different types of atta depending on where you are – some are finer, some are coarser.

I personally prefer a medium-ground atta. If you’re in India, you’ll find regional variations too! In Punjab, they often use a slightly coarser atta, while in other regions, a finer one is preferred. Don’t be afraid to experiment to find what you like best. The water temperature also matters – lukewarm water helps with gluten development, making the rotis softer.

Step-By-Step Instructions

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

1. First, in a large bowl (or the bowl of your stand mixer), combine the whole wheat flour and salt.
2. Gradually add the water, mixing with your hands or the dough hook attachment on low speed. Add the oil.
3. Knead the dough for about 5-7 minutes until it comes together into a smooth, elastic ball. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time.
4. Once the dough is smooth, lightly oil it and cover with a damp cloth or plastic wrap. Let it rest for at least 15 minutes. This allows the gluten to relax, making the rotis easier to roll.
5. Now, divide the dough into about 20 equal-sized balls.
6. On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter. Use dry flour to prevent sticking – this is key!
7. Heat a tawa or griddle over medium-high heat.
8. Place the rolled roti on the hot tawa and cook for about 30-45 seconds, until small bubbles start to appear.
9. Flip the roti and cook for another 30-45 seconds, until lightly browned spots appear.
10. Using tongs, carefully hold the roti directly over a medium flame for a few seconds until it puffs up completely. Be careful not to burn it! (This step is optional, but it makes the roti extra soft and fluffy.)
11. Brush with a little ghee (clarified butter) if desired, and serve immediately.

Expert Tips

• Resting is crucial: Don’t skip the resting time for the dough! It really does make a difference.
• Rolling technique: Practice makes perfect when it comes to rolling rotis. Don’t worry if they’re not perfectly round at first.
• Heat control: The tawa needs to be hot enough to cook the roti quickly, but not so hot that it burns.
• Puffing up: If your roti isn’t puffing up, the flame might not be hot enough, or the roti might not be sealed properly. Try pressing gently around the edges of the roti while it’s over the flame.

Variations

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

• Vegan Adaptation: Simply skip the ghee brushing at the end. You can use a little oil instead, or enjoy them plain!
• Gluten-Free Adaptation: While traditional roti is made with wheat, you can experiment with gluten-free flours like sorghum flour, millet flour, or a gluten-free atta blend. You might need to adjust the water quantity.
• Spice Level: Add a pinch of red chili flakes to the dough for a little kick. My friend, Priya, loves doing this!
• Festival Adaptations: During festivals like Diwali or Holi, we often serve roti with special dishes like chole (chickpea curry) or aloo gobi (potato and cauliflower curry).

Serving Suggestions

Roti is incredibly versatile! Here are a few of my favorite ways to serve it:

• With dal (lentil soup) and a side of vegetables.
• With your favorite Indian curry – butter chicken, palak paneer, or chana masala are all great choices.
• Spread with ghee and a sprinkle of sugar for a simple breakfast.
• Rolled up with a filling of spiced potatoes or paneer.

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 them on a tawa or in a microwave. You can also freeze them! Stack them with parchment paper in between to prevent sticking.

FAQs

Let’s answer some common questions:

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

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

Q: How do I know when the roti is cooked properly?

A: The roti should be lightly browned with small bubbles on both sides. It should also be soft and pliable.

Q: Can I make the dough ahead of time?

A: Absolutely! You can make the dough a few hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

Q: What if my roti doesn’t puff up?

A: Make sure your tawa is hot enough and the flame is medium. Also, try pressing gently around the edges of the roti while it’s over the flame.

Q: How do I keep the rotis soft for longer?

A: Brush them with a little ghee or store them in an airtight container with a damp cloth.

Enjoy making these rotis! I hope this recipe brings a little bit of Indian home cooking into your kitchen. Let me know how they turn out in the comments below!