Colin + Tanay

Home-Ground Atta Roti

Whole-wheat roti from home-ground atta, kneaded in a stand mixer.

Pairs well withPalak Paneer
Servings
4

Three rotis per person, as a side.

1 hr 8 min

Ingredients

  • atta — home-ground whole-wheat flour
  • warm water — about 80F / 27C, 83% hydration; warm it in winter so the cold does not stiffen the dough
  • kosher salt
  • oil — plus a little to coat the dough ball

Steps

0–2m

  • Dough

    Step 1

    Fit the dough hook. Add the atta and salt to the bowl, then stream in the warm water on Speed 2 until a dough forms.

2–9m

  • Dough

    Step 2

    Knead on Speed 2 for 6 to 7 minutes to soften the coarse stone-ground bran and build elasticity.

9–10m

  • Dough

    Step 3

    Drizzle in the oil and knead on Speed 1 to 2 for a few seconds until it works in. Form a smooth ball and coat it with a light film of oil.

10–40m

  • Dough

    Step 4

    Cover the bowl tightly with a damp cloth or lid and rest 30 to 45 minutes so moisture fully saturates the bran.

40–44m

  • Roll and cook

    Step 5

    Divide the dough into balls of about 46g each (roughly three per serving).

44–68m

  • Roll and cook

    Step 6

    Roll each ball thin and cook on a hot tawa, flipping until puffed and spotted on both sides.

Notes

  • Water is about 83% of the atta by weight. Coarse home-ground bran absorbs a lot, and the rest lets it hydrate fully.
  • Use warm water in winter; cold water stiffens the dough.