Whole Wheat Roti

Whole wheat roti, also known as chapati or phulka, is an Indian flatbread enjoyed across South Asia. Whether served with curries, vegetables, or lentils, this versatile bread complements any meal perfectly. In this recipe, I’ll guide you through the process of making soft roti right in your own kitchen.

Roti, also known as chapati, is a circular flatbread found in Indian cuisine. It is unleavened and simply made with flour and water.

In Gujarat, these flatbreads are made thin and half cooked on direct flame and are known as rotli. Whereas in North India, they are called roti and are made a little thicker and bigger in size. 

Usually, in India, Indian homes use chakki atta (ground gold colour whole wheat flour) for homemade roti recipe and not purpose flour. Day to day, we use whole wheat flour or wholemeal flour to make our chapati recipe. 

Mastering the art of making soft roti at home is not only satisfying but also allows you to enjoy this traditional Indian bread whenever you desire.

With simple ingredients and a little practice, you’ll soon be making perfect rotis that will rival those found in Indian restaurants. So roll up your sleeves and indulge in the joy of homemade chapatis!

Different types of roti recipes are made and served in Indian subcontinent homes and restaurants such as rumali roti and tandoori roti. 

Other Indian flatbread recipes we love are garlic and coriander naan and plain whole wheat paratha.

Why you will love this recipe

Only 2 ingredients are needed – flour and water. Ghee or oil is optional.

Easy – simple and straightforward recipe.

Healthier – much healthier in comparison to naan bread or flatbreads that are made with plain flour.

Budget friendly – homemade chapatis are made with basic ingredients and these ingredients are inexpensive and easily available in your local grocery store.

Versatile use – these are foldable flatbreads to scoop up Indian curries or dal but also work great as a wrap or pizza base.

Ingredients for Traditional Roti

Whole wheat flour (Chapati flour or Atta flour). This flour is easily available in most of the major supermarkets and Indian grocery store. Sometimes I use wholemeal flour or white whole wheat flour.

We have never used bread flour to make rotis, however if you can’t find atta, use this.

Warm water – the water should be lukewarm and not boiling. This helps the dough remain soft. 

Oil – try to use flavorless oil such as vegetable or sunflower oil. Do not use strong flavor oil such as mustard, extra virgin or toasted sesame oil.

Dry flour for dusting and rolling out the roti

Ghee or butter (optional)

Salt (optional)

Equipment

Tawa or Griddle

Rolling pin

How to make Whole Wheat Roti Recipe

Prepare the Dough:

In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.

You can also use a stand mixer fitted with a dough hook for this step.

Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.  

Divide the dough into equal portions and shape them into small dough balls.

Rolling Out the Roti:

Heat a cast iron pan or tawa over medium-high heat.

Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.

Cooking the Roti:

Place the rolled roti onto the hot pan or griddle.

Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.

Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.

Remove the roti from the flame.

Or cook roti on the tawa by pressing a clean cloth..rather than on direct flame.

You can apply homemade ghee or vegan butter over the hot roti. 

Tips for soft whole wheat roti

Even without adding any fat, rotis can be made soft. 

For soft chapati, you must rest the chapati dough for at least 15 minutes, covered with a clean kitchen towel.

Do not add all the water at once.

The roti dough should not be very hard or stiff.

Roll the dough evenly and avoid pressing hard.

Get rid off excess flour by shaking rolled roti in your hands.

Cook the rotis on medium to high heat not on low heat.

Serve immediately.

Vegetarian Serving Suggestions

Serve soft roti with your favorite Indian vegetarian curries like palak paneer, chana masala, or dal tadka or dal fry

We love warm roti with everyday sabjis and dals such as aloo baingan, cabbage curry, zucchini curry or whole masoor dal

Pair it with yogurt or raita and pickles such as gajar achar for a delightful meal.

Use it as wrap in place of tortilla to make tacos or quesadilla.

Kids and adults adults would enjoy a breakfast or quick dessert by spreading over some butter, sprinkling sugar and folding.

You can also spread Nutella or peanut butter and layer on chopped bananas. Optionally add a drizzle of maple syrup or honey.

Storage Tips

Store the cooked roti in an airtight container and keep at room temperature or wrap them in sheets of parchment paper.

Reheat them on a hot griddle or tawa or in a microwave before serving.

Dough can be refrigerated for 24 hours. Apply some oil over the dough and place in a airproof container. Take it out half an hour before making rotis.

FAQs

Other Indian Bread Recipes

Ajwain Paratha

Peshwari Naan

Multigrain Flour Roti

Puri (deep fried flatbread)

Plain Thepla

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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