Soya Wheat Flour Roti (20% Soya Flour + 80% wheat Flour)
Soya Flour Roti is a nutritious and healthy flatbread that is made with a combination of wheat flour and soya flour. Soya flour is high in protein, fiber, and several vitamins and minerals, making it a great addition to your diet. This recipe is vegan and low in gluten, making it an ideal option for people with gluten allergies. However, people with soy allergies should avoid this dish.
Allergen Information: Contains Gluten Allergy, Soy Allergy
Nutrition Facts
Per serving
Energy
86 kcal
Protein
4 g
Carbs
15 g
Fat
1 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (80g)
Soya flour
0.25 small cup (20g)
Plain Water
0.25 small cup (70g)
Instructions
Cooking Steps
In a mixing bowl, combine the wheat flour, soya flour. Mix well.
Gradually add water, kneading the dough until it becomes smooth and elastic. The dough should be soft and not sticky.
Divide the dough into small balls, about the size of a golf ball.
On a floured surface, roll out each ball into a thin, circular roti.
Heat a tawa or griddle over medium heat. Once hot, place the roti on the tawa and cook for about a minute on each side, or until lightly browned.
Once cooked, remove the roti from the tawa and place it in a casserole dish lined with a cloth. Repeat the process with the remaining dough balls.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.