Whole Wheat Spring Onion & Mozzarella Roti Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Spring Onion & Mozzarella Roti Recipe – Easy Indian Flatbread

Introduction

Okay, so I have to confess – I love a good roti. It’s just…comfort food, you know? But sometimes, you want to switch things up a bit. I first made these Whole Wheat Spring Onion & Mozzarella Rotis when I was craving something a little different, a little cheesy, and a whole lot delicious. The result? A fusion flatbread that’s become a regular in my kitchen, and I’m so excited to share it with you! It’s surprisingly easy to make, and the little pockets of melted mozzarella inside are just chef’s kiss.

Why You’ll Love This Recipe

These aren’t your grandma’s rotis (though, let’s be real, grandma’s rotis are amazing too!). This recipe takes the humble Indian flatbread and gives it a fun, flavorful twist. They’re perfect for a quick weeknight dinner, a tasty snack, or even as a side dish to your favorite curry. Plus, who doesn’t love a little cheese?

Ingredients

• 1 cup atta / whole wheat flour (approx. 150g)
• ¾ cup boiling water (approx. 180ml) – start with a little less and add more as needed
• 1 teaspoon salt (approx. 6g)
• 1 teaspoon turmeric powder (approx. 4g)
• 1 teaspoon red chilli powder (approx. 4g) – adjust to your spice preference!
• 10 green onions, chopped
• 2 tablespoons mozzarella cheese, shredded (approx. 30g)
• ¼ cup peanut oil or sunflower oil or ghee (approx. 60ml) – for cooking and brushing

Ingredient Notes

Let’s talk ingredients! Using atta (whole wheat flour) is key here. It gives the roti that lovely, slightly nutty flavor and a beautiful texture. If you can’t find atta, you can use chapati flour as a substitute.

Now, about the oil. I personally love using ghee for that authentic Indian flavor, but peanut or sunflower oil work beautifully too – whatever you have on hand! And the mozzarella? Don’t knock it ‘til you try it! It adds a wonderful creaminess that complements the spring onions and spices so well. It’s a little fusion fun, and honestly, it just works.

Step-By-Step Instructions

1. First, let’s make the dough. In a large bowl, combine the atta, salt, turmeric powder, and red chilli powder.
2. Pour in the boiling water gradually and mix with a spoon until it starts to come together.
3. Now, get your hands in there! Knead the dough for about 5-7 minutes until it’s smooth and elastic. It should be soft but not sticky.
4. Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the gluten to relax, making the rotis easier to roll.
5. Divide the dough into golf ball-sized portions (about 8-10 pieces).
6. Roll each portion into a 3-inch circle. Brush lightly with oil or ghee, then roll it up into a log shape and coil it into a spiral. Let these rest for another 5 minutes – this helps create those flaky layers!
7. Gently re-roll each spiral into a 3.5-inch circle.
8. Now for the fun part! Sprinkle some chopped spring onions and shredded mozzarella cheese over half of the circle.
9. Fold the other half over to create a semi-circle, sealing the edges well.
10. Re-roll the stuffed dough into a log, then spiral again. Flatten gently and roll into a thin 3-inch disk.
11. Heat a skillet or tawa over medium heat. Add a little oil.
12. Cook each roti for 2-3 minutes per side, or until golden brown and crispy. Serve immediately with your favorite chutney or ketchup!

Expert Tips

• Don’t be afraid to use a little extra flour when rolling out the rotis to prevent sticking.
• If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little more flour.
• Make sure your skillet is hot enough before adding the roti. You should see a slight sizzle when it hits the pan.
• Press gently on the roti while it’s cooking to ensure even browning.

Variations

• Vegan Adaptation: Skip the mozzarella! You can add some mashed potatoes with spices for a similar creamy filling. My friend Priya swears by adding a sprinkle of nutritional yeast for a cheesy flavor.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: If you like things spicy, add more red chilli powder or a pinch of cayenne pepper. For a milder flavor, reduce the chilli powder or omit it altogether.
• Festival Adaptation: These make a fantastic savory snack during Diwali or Holi! Serve them with a variety of chutneys and dips.

Serving Suggestions

These rotis are delicious on their own, but they’re even better with a side of:

• Your favorite Indian curry (dal, chana masala, or vegetable curry are all great choices)
• A dollop of yogurt or raita
• A spicy mango chutney
• A simple tomato ketchup (sometimes, that’s all you need!)

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave before serving. You can also freeze them for longer storage. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

What type of atta (whole wheat flour) works best for this roti?

Any good quality atta will work! Look for one that’s finely ground and has a good texture.

Can I make the dough ahead of time? If so, how should I store it?

Absolutely! You can make the dough a day in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before rolling.

Is it possible to use a different cheese instead of mozzarella?

Yes, you can! Cheddar, Monterey Jack, or even paneer (Indian cheese) would be delicious substitutes.

What is the best way to get the roti crispy on the skillet?

Make sure your skillet is hot enough and use enough oil. Press gently on the roti while it’s cooking to ensure even contact with the pan.

Can I freeze these rotis after they are cooked?

Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag.