Roti is a circular flat bread that is a staple food for northern India. Usually made from whole wheat flour, mixed with water, and kneaded into a soft dough. The most distinguishing feature of rotis is that the dough is unleavened. Various cultures in the Indian subcontinent use flatbreads like roti to eat vegetables or curries. In some places, the dough is leavened using yeast to make bread like naan or kulcha. But in most places, roti is made of unleavened dough.
Like many cuisines, Indian bread is served with most dishes and curries. It is cooked on a flat-based pan, similar to a pan you may use to make an omelet or pancake. Some varieties of rotis are made in an oven called a tandoor. Using unfermented and unrisened dough makes roti a healthier bread option that is easier to digest.
Besides whole wheat flour, there are various options of flour to make roti. Most people stick to whole wheat, but the truth is that using different flours to eat different types of Indian bread every day is a great culinary experience. Other grains such as maize, bajra, jowar, millet, and ragi offer a wide variety of tastes and textural changes to your regular roti. They are also more nutritious but low in gluten and calories – making these rotis a healthy addition to your diet.
Different Types of Roti
Here are some different types of roti that you can make with other grains –
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Khapli Roti – Made using Khapli wheat flour, this roti is crafted from an ancient, low-gluten wheat variety known for its earthy flavour and easy digestibility. Khapli rotis have a naturally nutty taste and are a healthier alternative to regular whole wheat rotis.
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Khapli Multigrain Roti – Prepared with Khapli multigrain atta, this roti is a nutrient-rich blend of Khapli (emmer wheat), Jowar (sorghum), Jau (barley), Ragi (finger millet), Soybean, Kulthi (horse gram), Chana (chickpea), and Alsi (flaxseed). This wholesome combination creates a high-fibre, protein-rich roti with a hearty texture, making it an excellent daily choice for those seeking a balanced and nourishing multigrain option.
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Akki Roti – Popular in Karnataka state of India, Akki roti is made of rice flour and grated vegetables. It is lightly seasoned with a variety of South Indian spices. A similar dish from Kerala named ‘Pathiri’ is also a roti made from rice flour
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Ragi Roti – Ragi is another name for finger millets. Ragi flour is commonly used to make roti for breakfast in Karnataka. Traditionally, it is cooked with vegetables, spices, chillis, and onions to make it a wholesome meal. In the local language, it is known as ragi Adai
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Bajra Roti – A famous Indian bread eaten in north India, particularly during winter. It is easy to learn how to make bajra roti. Get stone ground bajra flour from a shop in the local market. Mix it with water in the right proportion to knead the dough. Then, you can roll out the rotis as usual and toast them in a pan. Bajra is also used to make traditional Indian porridge, known as dalia
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Makki Roti – Makki roti with sarson saag is a vegetarian Indian delicacy that is well-known worldwide. Hailing from Punjab - a state in northern India, Makki roti is made from maize flour, giving it a unique taste and a bright yellow color. The Makki flour is also used in Mexican cuisine.
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Jowar Roti – Jowar or millet flour is a protein-rich, low-calorie alternative for whole wheat. Jowar flour is recommended for those who develop gluten allergies. This roti is most prevalent in parts of Maharashtra and Gujarat. Initially, rolling out a jowar roti may be challenging as the dough tends to get sticky. But with practice, jowar rotis can be very soft and delicious
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Missi Roti – The flour used for Missi roti combines whole wheat flour, gram flour, and spices. In north Indian homes, Missi roti is considered a specialty and is enjoyed on special occasions with delectable vegetarian curries. The most popular form of Missi roti is made with fenugreek leaves known as Methi Missi Roti
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Besan Roti – Besan is gram flour popular in India for making fritters or ‘pakore’. But it is also possible to use besan for making rotis. Knead the besan dough like you would knead roti dough and carefully roll out rotis. Also known as Bengal gram flour, besan rotis are a bit heavier than whole wheat. An excellent option for roti is when you want to eat a filling meal so you don’t feel hungry soon in the day.
Although it is a simple food item, rotis are an indispensable part of the Indian diet. Making rotis from different flours is a wonderful way to get out of recipe ruts and eat something interesting at the end of the day. If you have never tried it, look for bajra roti recipes online. Or you could watch videos to learn how to make different types of rotis. All the healthy flour options mentioned above are easily accessible and quick to make for a weeknight meal. The best way to enjoy these rotis is with vegetarian or non-vegetarian curries. But you could also eat them with pickles, chutneys, or yoghurt.
