Whole Wheat Roti Recipe – Soft & Puffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Roti Recipe – Soft & Puffy Indian Flatbread

Hey everyone! If you’ve ever craved that warm, comforting taste of freshly made roti, you’re in the right place. I remember learning to make roti from my nani (grandmother) – it took a lot of practice, and a lot of slightly-too-hard rotis, but it was always worth it. Now, I’m sharing her secrets (and a few of my own!) to help you make perfectly soft and puffy whole wheat rotis at home. Trust me, it’s easier than you think!

Why You’ll Love This Recipe

This whole wheat roti recipe is a staple in Indian households for a reason. It’s simple, healthy, and incredibly versatile. Rotis are perfect for soaking up flavorful curries, pairing with a simple dal, or enjoying with a dollop of yogurt and pickle. Plus, making your own roti is so satisfying – there’s just something special about enjoying a meal made from scratch.

Ingredients

Here’s what you’ll need to make about 5-6 rotis:

• 1 cup whole wheat flour (approx. 120g)
• Pinch of salt
• 1 teaspoon oil (approx. 5ml)
• ?? cup warm water (start with ½ cup/120ml and add more as needed)
• Wheat flour or rice flour (for dusting) – as needed

Ingredient Notes

Let’s talk ingredients! Using good quality whole wheat flour (atta) is key. It’s packed with fiber and gives the rotis a lovely nutty flavor. You can find different types of atta – some are coarser, some are finer. Experiment to see what you prefer!

Traditionally, oils like mustard oil or ghee were used for making roti. They add a distinct flavor, but you can easily use any neutral oil like sunflower or vegetable oil.

Did you know that roti-making varies across India? In some regions, they add a little bit of semolina (sooji) to the dough for extra softness. In others, they use a mix of flours! It’s a beautiful reflection of India’s diverse culinary landscape.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour and a pinch of salt. Add the teaspoon of oil.
2. Now, gradually add the warm water, a little at a time, mixing with your hands. You want to form a dough – it shouldn’t be too sticky or too dry. Adjust the water as needed.
3. Once the dough comes together, it’s time to knead! This is where the magic happens. Knead vigorously using the heel of your hands for about 5-7 minutes. The dough should become soft, pliable, and no longer stick to your hands. If it’s still sticky, add a tiny bit more flour. If it’s too dry, add a drop of water.
4. Divide the dough into 6 equal-sized balls. Keep some extra flour handy for dusting.
5. On a lightly floured surface, roll each ball into a thin, round shape using a rolling pin. Don’t worry if they aren’t perfect circles – rustic is charming!
6. Heat a tawa or skillet over medium heat. Place the rolled roti on the hot tawa. Cook for about 30-60 seconds, until small bubbles start to appear on the surface.
7. Flip the roti and cook for another 30-60 seconds. Now, gently press around the edges of the roti with a clean cloth. This will help it puff up!
8. Remove the puffed-up roti from the tawa and optionally brush with a little ghee. Serve warm with your favorite dishes.

Expert Tips

Want to take your roti game to the next level? Here are a few tips I’ve learned over the years:

• Kneading is key: Seriously, don’t skimp on the kneading! It develops the gluten, which gives the roti its elasticity and softness.
• Warm water is your friend: Using warm water helps the dough come together more easily.
• Rest the dough: Letting the dough rest for 15-20 minutes after kneading allows the gluten to relax, resulting in softer rotis.
• Don’t overcook: Overcooked rotis will be hard and brittle.
• Troubleshooting: If your rotis aren’t puffing up, try increasing the heat slightly or pressing more firmly with the cloth.

Variations

Let’s get creative!

• Vegan Roti Adaptation: Simply skip the ghee brushing at the end. You can use a little oil instead.
• Gluten-Free Roti Adaptation: Use a gluten-free flour blend designed for roti making. Jowar (sorghum) flour or bajra (pearl millet) flour work well. You might need to adjust the water quantity.
• Spice Level Variation: My friend, Priya, loves adding a pinch of turmeric powder or red chili powder to the dough for a subtle flavor boost.
• Festival Adaptations: During festivals like Diwali or Holi, we often make puran poli – a sweet roti filled with lentil and jaggery.

Serving Suggestions

Rotis are incredibly versatile! Here are a few of my favorite pairings:

• Dal Makhani: A classic combination!
• Aloo Gobi: A flavorful potato and cauliflower dish.
• Palak Paneer: Creamy spinach and cheese curry.
• Yogurt and Pickle: Simple, yet satisfying.

Storage Instructions

If you have leftover rotis, you can store them 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 wrap them in a damp cloth to keep them soft.

FAQs

Got questions? I’ve got answers!

What type of flour is best for making roti? Whole wheat flour (atta) is the traditional choice, but you can experiment with different types to find your preference.

How do I know if the dough has been kneaded enough? The dough should be soft, pliable, and no longer sticky. It should spring back when you poke it gently.

Why are my rotis not puffing up? Make sure your tawa is hot enough, and press firmly around the edges of the roti with a clean cloth.

Can I make roti without a tawa? You can use a flat skillet or even a cast-iron pan.

How can I keep rotis soft for longer? Store them in an airtight container or wrap them in a damp cloth.