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Recipes
Indian Roti

Indian Roti

Freshly baked, beautifully spiced Indian flatbreads infused with cumin, turmeric, and fenugreek, cooked on a dry pan until puffed.

Vegetarian Healthy Indian Side Dish Flatbread

Estimated Nutrition

Calories

171

kcal / serving

1026 kcal total

Carbs

28.4g

per serving

170.1 g total

Fat

4.6g

per serving

27.8 g total

Protein

4.1g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

225

Chapati Flour

plus extra for dusting

Liquids

120

Water

warm

NutsSeeds

tsp

Salt

fine

0.5

tsp

Cumin Seed

0.5

tsp

Chili Flakes

0.5

tsp

Ajwain Seeds

0.5

tsp

Turmeric

1.5

tsp

Fenugreek Leaves

dried or a handful of fresh chopped

OilsFats

tbsp

Sunflower Oil

tbsp

Ghee

melted for brushing

Method

Flip again and cook for 30-40 seconds while pressing with a tea towel to puff.

Brush the cooked roti with melted ghee or butter and keep covered to serve.

Flip and cook for 1 minute until bubbles and brown spots appear.

Heat a dry pan over medium heat and cook the roti for 30 seconds on one side.

Cover the rounds with a damp tea towel until ready to cook.

Sift the flour into a large bowl and mix in the salt and spices.

Divide the dough into six balls and roll each into a 15cm round.

Cover the dough and let it prove for 20 minutes.

Stir the liquids into the dry ingredients to form a soft, firm dough.

Whisk the water and oil together in a separate bowl.

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