lunch · navratri · festive · no-onion-no-garlic · roti · wheat · flatbread · staple
Plain Wheat Roti
The everyday whole wheat roti. Knead the atta firmly into a soft, smooth dough and rest it for 15 to 30 minutes, then roll each ball evenly to about five or six inches. Cook about 30 seconds a side on a hot tawa, then puff it over an open flame or by pressing gently with a cloth. Brush with ghee or butter while hot.
Cook along · 8 steps
Method
- 1
Combine the whole wheat flour and salt in a large bowl or parat. Gradually add water and mix until the flour comes together.
- 2
Knead firmly for 3–5 minutes until the dough is soft, smooth, pliable, and non-sticky. Cover and rest for 15–30 minutes.
- 3
Knead the rested dough briefly and divide it into 8–12 equal portions. Roll each portion between your palms into a smooth, crack-free ball.
- 4
Flatten one dough ball and lightly dust it with dry wheat flour. Roll it evenly on a chakla using a belan, moving from the centre outward, until it is about 5–6 inches wide.
- 5
Heat a tawa over medium-high heat. Place the rolled roti on the hot tawa and cook for about 30 seconds, until small bubbles or blisters appear.
- 6
Flip the roti and cook the other side for another 30 seconds.
- 7
Place the roti directly over an open flame and cook until it puffs up, or press it gently with a clean cloth while cooking on the tawa.
- 8
Remove immediately from the heat and brush with ghee or butter while hot. Repeat with the remaining dough.
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