Buckwheat Roti

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Naan is the most well known bread from India, being served in most restaurants. However, naan is very regional to the state of Punjab in northern India. Most households make roti each day to complement their meals. Roti is a homemade, unleavened bread. Traditional roti is made with whole wheat flour and rolled very thin making them light, fluffy, and soft. I have used buckwheat flour, since it nutritionally has a higher content of protein  and fiber. Buckwheat is also gluten-free, so it’s safe to eat for those who cannot tolerate gluten. If you are used to eating traditional rotis, the taste is something you have to get used to, but the health rewards are worth it. Since buckwheat is a hard flour, the roti will not come out to a round shape, which does not matter. Round is just a shape.

Ingredients:
1 cup buckwheat flour*
1/4 tsp salt  (optional)
1 tbsp olive or canola oil
1/3 cup warm water
All-purpose flour or buckwheat flour– for rolling and dusting
*You may substitute 1/3 cup of buckwheat flour for  unbleached all purpose flour or “atta” to make the roti softer and fluffier.

Directions

1. In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball.

2. Heat non-stick skillet or tava on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc with a rolling pin on a flat surface. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.

3. Rub off excess flour from the roti and place it onto the hot skillet/tava. Flip to the other side once you see bubbles appear on the surface (about 1 minute). Allow it to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, gently pick up roti with tongs, and place on open flame. The roti should balloon up and remove quickly. Place the cooked roti into an insulated container and smear it with ghee/butter (optional). Repeat the process for the remaining dough. Serve warm.

Roti is usually used to scoop up curry dishes.

10 thoughts on “Buckwheat Roti

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  4. thanks so much, this was exactly what I was looking for. I use buckwheat a lot but needed to be sure of how to make roti with it.

  5. Thank you for this recipe! It’s been so hard trying to find a roti recipe that didnt call for wheat flour as the main ingredient! I wanted to know if I tried to put like aloo gobi or something inside and wrap it will the roti crumble? Is it flexible?

    • The buckwheat is harder than regular wheat flour, therefore it’s not as soft or light as a regular roti. When I want a slightly softer roti, I use a mix of spelt flour and buckwheat flour. You have to play around with the ratios to get it just right. Though, I do manage to roll up this roti with only slight breakage. It’s worth it! Let me know how it turns out.

  6. Pingback: Buckwheat Roti « happygut.ca

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