Whole Wheat Roti Recipe – Easy Olive Oil Flatbreads

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat Roti Recipe – Easy Olive Oil Flatbreads

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, satisfying bread recipe that isn’t too fussy. I stumbled upon this whole wheat roti recipe a while back, and it’s become a staple in my kitchen. It’s wonderfully versatile – perfect for scooping up curries, enjoying with a simple dal, or even just dipping in some olive oil (more on that later!). Let’s get baking (or cooking!).

Why You’ll Love This Recipe

These aren’t your average rotis! We’re taking a classic Indian flatbread and giving it a little Mediterranean twist with the addition of olive oil. The result? A soft, slightly chewy flatbread with a beautiful flavour. They’re surprisingly easy to make, even if you’ve never worked with dough before. Plus, using whole wheat flour adds a lovely nutty flavour and a boost of fibre. Honestly, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious flatbreads:

• 3 cups whole wheat flour (approx. 375g)
• 1 teaspoon instant yeast (approx. 3g)
• Pinch of sugar
• 1.25 cups water (approx. 300ml)
• 2 tablespoons extra virgin olive oil (approx. 30ml)
• 1 teaspoon salt (approx. 6g)

Ingredient Notes

Let’s talk ingredients! Using good quality whole wheat flour makes all the difference. In India, you’ll find atta, which is a specific type of whole wheat flour perfect for making rotis. If you can find it, definitely use it! Otherwise, any good quality whole wheat flour will work.

And don’t skimp on the extra virgin olive oil! It adds a beautiful flavour and keeps the rotis soft. I love using a fruity olive oil for this recipe. You could even experiment with flavoured olive oils – garlic or chilli infused would be amazing! The pinch of sugar isn’t just for sweetness; it helps activate the yeast.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the yeast, sugar, and water. Give it a good mix and let it sit for about 5 minutes, until it gets a little frothy. This shows the yeast is alive and kicking!
2. Now, add the whole wheat flour, olive oil, and salt to the bowl.
3. Time to get kneading! Start mixing everything together until it forms a shaggy dough. Then, turn it out onto a lightly floured surface and knead for about 8-10 minutes, until you have a smooth and elastic dough. It should be soft, but not sticky.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces.
6. Roll each piece into a 5-6 inch disc. Don’t worry about making them perfectly round – rustic is beautiful!
7. For oven baking: Preheat your oven to 230°C (446°F) with a baking tray inside. Carefully place the rolled rotis onto the hot baking tray and bake for 7-10 minutes, or until they are puffed up and golden brown.
8. For stovetop cooking: Heat a flat skillet or tawa over medium-high heat. Cook each rolled roti for about 2 minutes per side, covered, until puffed up and lightly browned.
9. Cool the rotis on a wire rack before slicing to reveal the lovely pockets inside.

Expert Tips

• Don’t over-knead the dough. Over-kneading can make the rotis tough.
• Warm water is key. It helps activate the yeast.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• If the dough is too dry, add a little more water, one teaspoon at a time.
• For extra flavour, brush the baked rotis with a little melted butter or olive oil.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your sugar is vegan-friendly (some are processed with bone char).
• Gluten-Free Adaptation: Experiment with gluten-free flour blends. A blend of rice flour, tapioca starch, and potato starch works well, but you might need to adjust the water content.
• Spice Level: My friend loves adding a pinch of chilli flakes to the dough for a little kick. Feel free to experiment!
• Festival Adaptation: During Diwali, I love serving these with a rich and creamy chana masala or paneer butter masala. They’re perfect for soaking up all those delicious flavours.

Serving Suggestions

These rotis are incredibly versatile. Here are a few ideas:

• With your favourite Indian curries – dal makhani, chicken tikka masala, saag paneer… the possibilities are endless!
• As a wrap for grilled vegetables and hummus.
• With a simple tomato and onion salad.
• Dipped in olive oil and balsamic vinegar.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them in a dry skillet or in the oven. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

What type of flour is best for roti?

Atta, a specific whole wheat flour, is traditionally used in India. But any good quality whole wheat flour will work well.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out.

How do I know when the roti is cooked perfectly?

The roti should be puffed up and golden brown, with a slightly chewy texture.

What can I serve with these rotis?

Anything you like! They’re great with curries, dals, salads, or even just a simple dip.

Can I use a gas stove instead of an oven?

Absolutely! The stovetop method works just as well. Just make sure your skillet is hot enough.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below. Happy cooking!