Besan Roti (version 1) Recipe - Makes 10

Besan Roti (version 1) Recipe

164 calories each

Taste Rating = 8.5     Heat Rating = None


2 cups (250g or 9 oz) atta (whole wheat) flour
2 cups (250g or 9 oz) besan (gram) flour
1 teaspoon (5ml) salt
340ml to 500ml (12 fl oz to 17.5 fl oz) warm water
2 tablespoons (30ml) atta flour, for dusting
2 teaspoons (10ml) butter, melted


Sieve the atta flour, besan flour and salt into a large mixing bowl
Add the warm water in batches of about 1/4 cup (60ml or 2 fl oz) at a time and mix with well to make a smooth dough (add a little more water, if needed or even less, if not needed)
Divide the dough into 10 equal pieces and roll each piece into a round ball
Lightly dust a clean surface with some flour and use a rolling pin to flatten the dough into thin rounds of about 13cm (5 inches)
Preheat the oven to 180C (350F) and put a large plate into the oven to warm up
Heat a medium to large frying pan or skillet over a medium to high heat (without any oil)

The time to cook the sides of the roti are approximate and depend on the thickness of the rolled roti and the heat under the frying pan. You can stop cooking a side of the roti if the roti swells.

Put one of the uncooked roti into the frying pan and leave for 30 seconds then flip over and cook for 30 seconds (pressing with a large spatula) then flip over again (pressing on the roti with a large spatula) until the roti swells (about 20-30 seconds), remove from the heat, smear with butter, place onto a warm plate and put into the oven to keep warm
Repeat the cooking process until all of the roti are cooked
Serve hot

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Recipe submitted on 14 April 2013

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