450 grams of Whole wheat flour
1 tsp of salt
250 ml of cold water
Round in shape and soft to eat, rotis or chapattis are a must for any Indian meal. Rotis are flatbreads that are eaten along with all sorts of curries and vegetable stir fries. Almost all meals in every part of India are served with rotis.
Prepared with whole-wheat flour, you can make your rotis soft and puffy with addition of slight ghee. This recipe of roti guides you through the technique of making soft flatbreads using just three main ingredients.
Whole-wheat possesses the ability to reduce risk of cardiovascular diseases and releases glucose in a slow and sustained manner into the human body.
Chapatti constitutes of nutrients like vitamin and minerals. The major minerals available in roti are copper, potassium, magnesium, calcium and mineral salts.
Roti comprises many skin-friendly nutrients like zinc etc. which can keep the skin looking good.
How to make Roti
Roti is a very common type of bread in the Indian subcontinent and a popular staple food in India, Pakistan, Bangladesh, Nepal, Sri Lanka, East Africa and the Caribbean. It has several other names like chapatti, safati and roshi.
Roti is now a well known food item in the West as expatriates from the Indian Subcontinent have served as a source of stretching South Asian culture across the globe.
The literal meaning to roti or chapatti is “slap.” The name was given due to the traditional technique of turning dough into a thin and round disc like shape using palms. Tradition of roti can be traced back to 16th century to the times of Mughal Emperor Akbar.