Whole Wheat Roti with Ghee
Lunch • India
How to Make Whole Wheat Roti with Ghee (Traditional & Healthy Version)
Whole Wheat Roti with Ghee, known locally as 'Atta Roti', is a staple of North Indian cuisine, cherished across households for its simplicity and nourishing qualities. This classic Indian flatbread is made from whole wheat flour (atta) and is cooked on a tawa (griddle), then brushed with aromatic desi ghee. Its soft texture and earthy flavor pair perfectly with a variety of sabzis, dals, and curries, making it a versatile choice for lunch. Traditionally, rotis are enjoyed daily and also during festivals like Diwali and Holi, where ghee-roti symbolizes prosperity and warmth. The addition of ghee enhances not just taste but also digestibility, making it a wholesome dish for all age groups. Rooted in Indian culinary heritage, this recipe emphasizes health-conscious cooking by using whole grains and minimal ingredients, making it ideal for calorie tracking and balanced diets.
Ingredients(for 2 rotis per serving)
- 1 cup Whole wheat flour (atta)
- 1/2 cup Water (as needed for kneading)
- 2 teaspoons Desi ghee (for brushing)
- 1/4 teaspoon Salt (optional) - optional
- 1/2 teaspoon Oil (for kneading (optional)) - optional
- 2 tablespoons Extra dry flour (for dusting)
- 1/2 teaspoon Ajwain seeds (optional, for flavor) - optional
- as needed Warm water (for dough consistency)
Instructions
- 1
In a large parat (mixing bowl), combine atta and salt. Gradually add water and knead into a soft, smooth dough. Add a little oil for extra softness, if desired.
5 minutes
Ensure the dough is neither too stiff nor too sticky for perfect rotis.
- 2
Cover the dough with a damp cloth and let it rest for 10 minutes. This allows gluten to relax, resulting in softer rotis.
10 minutes
Resting the dough enhances texture and flavor.
- 3
Divide the dough into equal-sized balls. Dust each ball with dry flour and roll out into a thin, round disc using a belan (rolling pin).
2 minutes
Roll evenly for uniform cooking.
- 4
Heat a tawa (griddle) on medium flame. Place the rolled roti on the tawa and cook until bubbles appear. Flip and cook the other side until light brown spots form.
2 minutes
Do not overcook; this keeps rotis soft.
Why This Dish is Healthy
Using whole wheat atta instead of refined flour increases the fiber and nutrient content, helping with blood sugar control and weight management. Ghee, when used in small amounts, boosts digestion and provides essential fatty acids. This dish is free from additives and preservatives, making it ideal for health-conscious individuals and those tracking calories for weight loss or general wellness.
Whole wheat roti with ghee is rich in complex carbohydrates, dietary fiber, and provides moderate protein. Whole grain atta offers B vitamins, iron, magnesium, and antioxidants, supporting digestion and energy levels. Desi ghee, used in moderation, supplies healthy fats and fat-soluble vitamins like A, D, E, and K. This combination supports heart health, brain function, and satiety, making it an excellent addition to balanced Indian diets.
Pro Tips
- 💡Tip 1: Use lukewarm water for kneading for extra softness.
- 💡Tip 2: Rest dough for a minimum of 10 minutes to enhance texture.
- 💡Tip 3: Brush ghee immediately after cooking to lock in moisture and flavor.
Storage & Serving
Store leftover rotis in an airtight container or wrap in a cloth to retain softness. Refrigerate for up to 2 days. Reheat on tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
