Gehu Roti
A soft, unleavened Indian flatbread made from whole wheat flour. This everyday staple is perfect for scooping up curries and dals, puffing up beautifully on an open flame.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta and salt. If using, add the oil and mix it in with your fingertips.
- c.Gradually pour in the warm water while mixing with your other hand to bring the flour together.
- d.Knead for 7-8 minutes, adding a little water if necessary, until you have a soft, smooth, and pliable dough. It should not be sticky.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
- 2
Step 2
- a.Divide and Roll the Rotis
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
- d.Take one dough ball, flatten it slightly, and dredge it in the dry atta for dusting.
- e.Place it on a clean, flat surface (chakla) and roll it out evenly with a rolling pin (belan) into a thin circle about 6-7 inches in diameter. Dust with a little more flour as needed to prevent sticking.
- 3
Step 3
- a.Cook the Roti on the Tawa
- b.Heat a tawa (flat iron griddle) over medium-high heat. It should be properly hot before you start.
- c.Carefully place the rolled roti onto the hot tawa. Let it cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
- d.Using tongs, flip the roti over. Cook the second side for about 30-40 seconds, until light brown spots appear.
- 4
Step 4
- a.Puff and Finish
- b.Using tongs, carefully lift the roti off the tawa and place it directly on a medium-high gas flame. It should puff up into a ball within seconds.
- c.Immediately flip it to cook the other side on the flame for just 2-3 seconds.
- d.Remove the puffed roti and, if desired, brush one side with ghee. Place it in a cloth-lined container or a roti box (casserole) to keep it soft.
- e.Repeat the rolling and cooking process for all the remaining dough balls.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using warm water is the secret to a soft and pliable dough.
- 2Do not skip the resting time for the dough; it relaxes the gluten, making the rotis much softer and easier to roll.
- 3Ensure the tawa is sufficiently hot before placing the roti on it. A cold or moderately warm tawa will result in hard, chewy rotis.
- 4Roll the roti evenly. If some parts are thick and others thin, it will not puff up properly.
- 5Store cooked rotis in a casserole or wrapped in a clean kitchen towel. The trapped steam keeps them soft for hours.
Adapt it for your goals.
Flavor Addition
For Masala Roti, add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp ajwain (carom seeds) to the flour before kneading.
Vegetable AdditionVegetable Addition
Create Palak (Spinach) Roti by replacing half the water with blanched spinach puree. You can also add finely chopped methi (fenugreek leaves) for Methi Roti.
Softer RotiSofter Roti
For exceptionally soft rotis, try kneading the dough using half milk and half water.
Why this is on our healthy list.
Excellent Source of Fiber
Whole wheat flour is a great source of dietary fiber, which aids digestion, prevents constipation, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Sustained Energy Release
As a complex carbohydrate, roti provides a steady release of energy, unlike simple carbs that cause energy spikes and crashes. This makes it an ideal staple for daily meals to keep you energized.
Rich in Essential Nutrients
Whole wheat is packed with vital nutrients like B-vitamins (thiamine, niacin), iron, magnesium, and manganese, which are crucial for energy metabolism, blood formation, and overall health.
Frequently asked questions
A plain Gehu Roti (without ghee or oil) has approximately 70-80 calories. Applying one teaspoon of ghee will add about 40-45 calories.