Whole Wheat Roti

Roti is the most commonly consumed food in the Northern India, according to me its one of the most convenient and easy food to make which is both healthy and wholesome. When I started to cook,the first food I ever learnt to make was roti, my mom used to make such a perfect and round roti’s and we all used to sit around her and eat them hot, right out of the tawa. Although these days we get frozen and ready to eat roti’s in the Grocery stores, nothing could be equivalent to making them fresh at home.

Back in India, people usually buy the wheat, dry them in sunlight for a couple of days then grind them into a smooth powder in the mill. This flour is so fresh and pure, we used to do this every 4 or 6 months such that we always have fresh whole wheat flour in stock but these days we all have time crunch,we want things to be done faster and easier so we just buy the flour from the local grocery store which is not bad either but just make sure that the flour you buy is whole wheat and doesn’t have any maida added to it which hinders the quality of the roti.


Whole wheat flour – 1.5 cups(Some extra flour for dusting)

Ajwain(Carom seeds)  – ½ tsp

oil – 2 tsp

Salt – ¼ tsp

Water – As needed

Ghee – For Roti


  1. Take a wide bowl, add the whole wheat flour and oil first, mix them together such that the oil spreads well in the flour.

  2. Then mix in the ajwain seeds and salt. Add water little by little and knead into a stiff, soft dough.

  3. Let the dough rest for 20 mins, then make 8 golf size balls out of the dough.

  4. Dust a flat surface with some flour, flatten the round dough into disc shape, roll them into thin discs using a rolling pin, use more flour if required so that the dough doesn’t stick to the rolling pin.

  5. Heat a tawa over medium flame, once it gets hot, place the roti in it and then using a spatula press the roti nicely in the pan such that it gets cooked fully.

  6. Turn on the other side and allow it to cook for few more minutes.

  7. Drizzle some ghee on top of it and serve hot with some dal and pickles.



  • Ensure you buy good quality wheat to get soft and fluffy roti.

  • Adding ajwain is purely optional, you can even replace it with cumin or dill seeds.

  • Ghee adds a nice aroma and taste to the roti so do not replace it with oil.


11 thoughts on “Whole Wheat Roti

  1. This is one thing that took high efforts from my mum’s end! Hehe… in learning phase for sure 😛 Indian meal is never complete without any sort of flat-bread…

  2. Pingback: Cranberry Pickle (South Indian Style) | Shamsskitchen

  3. Pingback: Chutneys for Panipuri/Chaats | Shamsskitchen

  4. Pingback: Cabbage Peas Poriyal/ Stir fry | Shamsskitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s