How to Make Wheat Roti with Butter (Traditional & Healthy Version)
Wheat Roti with Butter, also known as 'Ghee Roti' or 'Makhan Roti' in many North Indian households, is a staple flatbread enjoyed across India. Made with whole wheat flour (atta), this soft, nutritious bread is cooked on a tawa (griddle) and finished with a smear of creamy white butter, locally called 'makhan'. Its simplicity, versatility, and wholesome taste make it an essential part of Indian thalis, especially in Punjabi, Rajasthani, and Haryanvi cuisines. The classic roti is light, fluffy, and pairs perfectly with dals, sabzis, or even just a bowl of homemade curd. Butter on top adds a delicious richness, often reserved for special occasions or festive meals like Lohri, Baisakhi, and family gatherings. Eating roti with butter is not just about taste—it's a comforting tradition that evokes memories of home, warmth, and togetherness around the dining table. Its balanced nutrition profile makes it a smart choice for health-conscious individuals who don’t want to compromise on flavor or authenticity.
Ingredients
- 1 cup Whole wheat flour (atta) (gehun ka atta)
- 1/3 to 1/2 cup Water (as needed for kneading)
- 1/4 tsp Salt (namak, optional)
- 1 tsp Ghee or oil (for dough softness)
- 2 tsp Butter (makhan, preferably homemade or white butter)
- 2 tbsp Dry flour (for dusting)
Step-by-step instructions
Step 1 · In a large parat (mixing bowl)
In a large parat (mixing bowl), combine atta, salt, and ghee/oil. Gradually add water and knead to form a smooth, soft dough.
Step 2 · Cover the dough with a damp cloth and let it rest for 10 minutes
Cover the dough with a damp cloth and let it rest for 10 minutes.
Step 3 · Divide the dough into 4 equal portions and roll each into a smooth ...
Divide the dough into 4 equal portions and roll each into a smooth ball.
Step 4 · Heat a tawa on medium-high flame
Heat a tawa on medium-high flame. While it heats, dust a ball with dry atta and roll it out into a thin disc (6-inch diameter).
Step 5 · Place the rolled roti on the hot tawa
Place the rolled roti on the hot tawa. Cook until small bubbles appear, then flip. Cook the other side until golden brown spots develop.
Step 6 · Optionally
Optionally, roast the roti directly over an open flame for a few seconds to puff it. Remove and place on a plate.
Step 7 · Immediately brush each hot roti with 1/2 tsp butter
Immediately brush each hot roti with 1/2 tsp butter. Serve hot with your favorite sabzi or dal.
Why this recipe is healthy
Wheat Roti with Butter stands out as a wholesome, balanced meal option for lunch. Whole wheat flour is high in fiber, which helps in satiety and digestive health, making it a smart choice for weight management. Butter, when used sparingly, provides essential fats needed for vitamin absorption and cellular health. This dish is free from refined flour and artificial additives, aligning perfectly with a natural, home-cooked diet that supports long-term well-being.
A note on tradition
Roti is at the heart of North Indian cuisine, especially in Punjab, Haryana, Uttar Pradesh, and Rajasthan. Traditionally enjoyed at lunch or dinner, it is present at every home meal and on festive occasions like Lohri, Baisakhi, and Diwali. Butter or makhan on roti is a symbol of hospitality and abundance in Punjabi households. Regional variations may include the use of ghee instead of butter, or the addition of spices like ajwain or methi leaves in the dough.