Total Time
30mins
Prep 10 mins
Cook 20 mins

I found this recipe when I was looking to make some healthier flatbreads that were flavorful but that didn't involve frying or loads of ghee. I adapted this from Neelam Batra's 1000 Indian Recipes. It's really very simple to make since it involves no kneading, or messing up mixers and stuff.

Ingredients Nutrition

Directions

  1. Boil potatoes till tender, then grate them.
  2. Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
  3. Mix in the grated potatoes and oil.
  4. You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
  5. Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
  6. Divide the dough into 10-12 balls with lightly oiled, clean hands.
  7. Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
  8. Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
  9. Remove from griddle, brush with butter and serve.
Most Helpful

3 5

4 5

I am on a wheat free diet at the moment and made these with a flour containing a mix of maize, millet, barley and rice. The taste was divine and they were really easy to make. I did find that they were difficult to roll without bits breaking off, but I think that may be because I am a roti novice and may have not got the dough to the right consistency. Either way, I loved my dinner today and thank you for giving me rotis to devour while I am on this horrendous diet! I'm making them again on Saturday ;)