There’s something truly comforting about the aroma of freshly made rotis filling the kitchen. This recipe combines the goodness of whole wheat with a hint of flavorful spices, making these rotis not just a staple but a delight to serve and eat. Whether you’re pairing them with a hearty curry or enjoying them with a dollop of butter, these rotis are sure to bring warmth and nourishment to your table.

Ingredients

For the Dough:

• Whole wheat flour (atta): 2 cups (~240g)
• Warm milk: 1 cup (~240ml)
• Sugar: 1 tbsp (~12g)
• Salt: ½ tsp (~3g)
• Oil: 1 tbsp (~14g)
• Dry yeast: 1½ tsp (~5g)

Optional Masalas (for flavor):

• Jeera (cumin seeds): ¼ tsp
• Kalonji (nigella seeds): ¼ tsp
• Ajwain (carom seeds): ¼ tsp
• Saunf (fennel seeds): ¼ tsp

Instructions

1. Prepare the Yeast Mixture

• Dissolve 1 tablespoon of sugar in warm milk. Ensure the milk is warm, not hot, to activate the yeast.
• Add 1½ teaspoons of dry yeast to the milk and stir gently. Cover and set aside for 5–10 minutes until frothy.

2. Prepare the Dough

• In a large mixing bowl, combine the whole wheat flour, salt, oil, and optional masalas.
• Pour in the activated yeast mixture and begin to knead the dough. Add a little water if needed to achieve a soft, smooth dough.

3. Let the Dough Rise

• Cover the dough with a damp kitchen towel or cling film. Place it in a warm spot and let it rest for about 2 hours, or until the dough doubles in size.

4. Roll Out the Rotis

• Punch down the dough and divide it into 12 equal portions.
• Roll out each portion into a thin, round disc using a rolling pin.

5. Cook the Rotis

• Heat a tawa or skillet over medium heat. Cook each roti for about 30 seconds on each side until golden spots appear.
• Brush with ghee or butter, if desired, for added flavor.

Nutritional Value (For Entire Recipe)

Calories: ~1,123 kcal

Protein: ~34g

Fat: ~23g

Carbohydrates: ~203g