Follow these steps for perfect results
whole wheat flour
salt
to taste
oil or ghee
for cooking
luke warm water
fenugreek leaves kasuri methi
seeds carom, ajwain
crushed
flax seed powder
turmeric powder
coriander powder
chilli powder
millet finger flour
millet pearl flour
oatmeal flour
maize flour
Combine all ingredients (except oil/ghee) in a large mixing bowl.
Add lukewarm water gradually and knead into a smooth dough.
Drizzle a teaspoon of oil over the dough and knead for 2 minutes until smooth and firm.
Divide the dough into 10 portions.
Preheat a tawa (griddle) on medium heat.
Roll each portion of dough into a thin circle, dusting with flour as needed.
Place the roti on the hot tawa and cook for a few seconds on medium heat.
Flip the roti when air bubbles appear.
Smear ghee or oil over the roti and cook on both sides until browned and lightly crisp.
Remove from tawa and repeat with remaining portions.
Serve hot.
Expert advice for the best results
Add a tablespoon of yogurt to the dough for extra softness.
Roast the flours lightly before kneading for a nutty flavor.
Adjust the spice levels to your preference.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Serve warm rotis in a stack.
Serve with yogurt, pickles, and chutney.
Serve with vegetable curry or dal.
Warm and spicy chai complements the roti.
Discover the story behind this recipe
Roti is a staple food in many parts of India.
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