Whole-Wheat Rotis 12.000

Shulie Madnick/Food Wanderings

Mar 26, 2014

Use these to scoop into curries and stews.

They are best served right after they are cooked.

Make Ahead: The dough needs to rest for 20 to 30 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 3 cups whole-wheat flour
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 to 1 1/2 cups water
  • Melted butter or melted ghee (clarified butter), for brushing


Combine the flour, salt and oil in a large, wide mixing bowl. Use your fingertips to form a crumbly mixture. Add 1 cup of the water; knead (in the bowl) for about 10 minutes or until smooth and pliable, sprinkling in some or all of the remaining 1/2 cup of water. Cover with a damp cloth; rest the dough for 20 to 30 minutes.

Heat a large ungreased cast-iron skillet, tawa (Indian skillet) or nonstick skillet over medium heat.

Divide the dough into 12 equal pieces, forming them into balls. Re-cover with a damp cloth.

Working with one at a time, use your hands to flatten a ball, then roll it out to a round that's 6 to 8 inches in diameter. Transfer to the griddle or skillet and cook for 1 minute; a few dark spots should form. Turn it over and cook for 1 minute or as needed.

Transfer to a plate; brush with melted butter or ghee and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining balls of dough.

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Recipe Source

Adapted from Anand Poojary at Woodlands Restaurant in Langley Park, Md.

Tested by Shulie Madnick.

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