Gujarati roti

Usha Vara’s recipe for gujarati roti has been passed down through the generations of her family whose roots originate in Gujarat, India’s westernmost state.

Roti or chapati is an integral part of every Gujarati’s daily diet and is paired with dals, curries, and chutneys. 

Plain and unleavened, rotis are made from wholemeal flour. They’re a good source of soluble fibre and contain B vitamins, vital minerals and protein. Rotis will also sustain your energy for longer. 


Makes approximately 14 rotis. 

250g wholemeal flour 

175ml water

Extra flour for dusting 

Butter or ghee


Sieve flour into a bowl. 

Slowly add the water to the flour and form into a soft dough. 

Knead for approximately 6 minutes, then cover the bowl with a damp cloth. Let it rest for at least half an hour. 

Knead the dough again, and divide into 14 balls. 

Sprinkle flour on the benchtop, and roll out the balls. 

Cook each ball on a non-stick griddle or pan. Cook each side for approximately one minute. 

Once each roti is cooked, place on a plate covered with a napkin, and apply butter or ghee to the roti to keep it soft. 

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