Wheat Roti
Whole Wheat Roti is a staple in Indian cuisine and is a healthy alternative to white flour-based roti. It is high in fiber, protein, and other essential nutrients, making it a great addition to a well-balanced diet. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
80 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Plain Water
60 ml (60g)
Instructions
Cooking Steps
In a large mixing bowl, take whole wheat flour.
Add water gradually and knead the dough for 8-10 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into equal-sized balls.
Dust a rolling board with some flour. Take a dough ball and roll it out into a thin circle using a rolling pin.
Heat a tawa or a griddle over medium heat. Place the rolled-out roti on the tawa and cook for 1-2 minutes until small bubbles start to form on the surface.
Flip the roti and cook the other side for 1-2 minutes until it starts to puff up.
Remove the roti from the tawa and place it in a covered container to keep it soft.
Repeat the process with the remaining dough balls.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.