Wheat Roti (80% Wheat flour + 20% Quinoa flour)
This recipe for Wheat Roti made with 20% Quinoa flour and 80% Wheat flour is a healthy and nutritious option for those looking for a gluten-free and low-fat alternative to traditional rotis. This recipe is vegan and does not include any oil or salt, making it an excellent option for those with high blood pressure or other health concerns. The addition of quinoa flour adds protein and fiber to the rotis, making them more filling and satisfying.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
83 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (80g)
Quinoa Flour
0.25 small cup (20g)
Warm Water
0.25 small cup (50g)
Instructions
Cooking Steps
In a mixing bowl, combine the quinoa flour and wheat flour.
Gradually add warm water to the flour mixture and knead it to form a soft and pliable dough.
Make dough into ball shape, Gently press and flatten the dough ball to form a round roti.
Heat a non-stick skillet or tawa over medium heat.
Carefully transfer the flattened roti onto the skillet and cook for about 1-2 minutes on each side, or until you see light golden-brown spots.
Press the roti gently with a spatula while cooking to ensure it cooks evenly.
Once both sides are cooked, remove the roti from the skillet and serve it warm
NotesNutritional values are approximate and may vary depending on the specific ingredients used.