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This uses whole wheat atta flour, a finely ground durum wheat flour, rather than standard whole wheat flour, since its finer texture is what allows the dough to roll out thin and pliable, closer to what's used in homes across India. Finishing the roti directly over an open flame for a few seconds after cooking on the tawa is a traditional technique that puffs it up fully and adds a light char.
Per serving
90kcal
Calories
3g
Protein
19g
Carbs
1g
Fat
3g
Fiber
Prep Time
30 min
Cook Time
20 min
Servings
10 people
Difficulty
medium
Follow step-by-step with voice guidance.
In a large bowl, combine the whole wheat atta flour and salt.
Gradually add the warm water, mixing until a soft, slightly sticky dough forms.
Knead for 5 to 7 minutes, until smooth.
Cover and let the dough rest for 20 to 30 minutes.
Divide the dough into 10 equal pieces, rolling each into a smooth ball.
On a lightly floured surface, roll each ball into a thin, even round.
Heat a dry tawa or heavy skillet over medium high heat.
Cook the roti for about 30 seconds, until small bubbles appear, then flip.
Cook the second side for 30 to 45 seconds, until light brown spots form.
Using tongs, carefully hold the roti directly over an open flame for a few seconds per side, until it puffs up fully.
Brush lightly with butter or ghee, if desired, and stack under a clean towel to keep warm.
Use Atta Flour, Not Standard Whole Wheat Flour: Its finer grind is what allows the dough to roll out thin and cook up soft and pliable, unlike coarser whole wheat flour. Roll the Dough Evenly: An uneven thickness is the most common reason a roti fails to puff up properly on the flame. Puff It Over an Open Flame: This traditional finishing step, done carefully with tongs, is what gives roti its characteristic full puff and light charred flavor.
Atta is a finely milled whole wheat flour commonly used in South Asian cooking, and while regular whole wheat flour can be substituted, the roti may turn out slightly coarser and harder to roll thin.
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