Mastering the Nilkanth Soft Roti
A fluffier, healthier traditional wheat flatbread that stays soft for hours.
Learn the secrets to hydration and hand-kneading that make every roti a fluffy, aromatic delight using stone-ground wheat flour. Perfect for family meals.
Nutritional Spotlight
Ingredients
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- 2 cups Nilkanth Whole Wheat Atta
- 3/4 cup lukewarm water (plus more if needed)
- 1/2 tsp salt (optional)
- 1 tsp ghee or oil (optional, for coating)
- Extra flour for dusting
Cooking Steps
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Combine the Nilkanth wheat flour and salt in a wide mixing bowl.
Gradually add lukewarm water, mixing with your fingers until a rough dough forms.
Knead the dough vigorously for 5-7 minutes until it becomes smooth, soft, and elastic.
Coat the dough with a few drops of ghee or oil, cover with a damp cloth, and let it rest for 20 minutes to develop gluten.
Divide the rested dough into 8 equal golf-ball-sized portions and roll them smoothly between your palms.
Dust a ball lightly with flour and roll it out with a rolling pin into a thin, even 6-inch circle.
Heat a heavy cast-iron tawa (griddle) over medium-high heat. Place the rolled roti on the hot tawa.
Cook for 30 seconds until tiny bubbles appear on the surface, then flip and cook the other side for 30 seconds.
Place the roti directly over an open flame using tongs to let it puff up fully like a balloon. Transfer to a container lined with a cloth and brush with ghee.
Perfected with Nilkanth
Whole Wheat Atta
Pure stone-ground wheat retains the nutrient-rich wheat germ and bran, producing high hydration dough that naturally puffs without additives.