Amaranth Wheat Flour Roti (50% Amaranth Flour + 50% Wheat Flour)
Amaranth Wheat Flour Roti is a simple, nutrient-dense Indian flatbread made by combining amaranth flour and wheat flour in equal proportions. It is ideal for those looking for a wholesome, fiber-rich alternative to regular rotis. Amaranth flour is gluten-free and rich in protein, calcium, and iron, making this roti a great choice for a balanced diet. This recipe is oil-free, salt-free, and a great option for clean eating.
Nutrition Facts
Per serving
Energy
87 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
3 g
Ingredients
Amaranth Flour
0.5 small cup (50g)
Plain Water
0.25 small cup (70g)
Wheat flour, atta
0.25 cup (50g)
Instructions
Cooking Steps
In a mixing bowl, combine the amaranth flour and wheat flour.
Gradually add water to the flour mixture, a little at a time, while stirring with a spoon or your hands. Keep adding water until you form a soft and pliable dough.
Once the dough comes together, knead it for a minute or two to make it smooth and elastic.
Take the dough ball and place it on a clean, dry surface or rolling board. Use a rolling pin to roll it out into a thin, round roti. You can use a little dry flour to prevent sticking while rolling. Aim for a thickness similar to traditional wheat roti.
Heat a non-stick skillet (tava) over medium-high heat. Once it's hot, gently place the rolled roti on it. Cook for about 1-2 minutes on one side until you see it starting to puff up and brown spots forming.
Flip the roti and cook the other side for another 1-2 minutes until it's cooked through.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used