Low Sodium Rumali Roti

Elevate your homemade flatbread game with this Low Sodium Rumali Roti recipe, a lighter twist on the traditional Indian classic. Made with a blend of whole wheat and all-purpose flour, this recipe creates ultra-thin, soft, and pliable rotis perfect for wrapping around your favorite dishes. The dough is enriched with plain yogurt and a touch of extra virgin olive oil, ensuring a tender texture without relying on excessive salt. Traditional rolling and cooking techniques bring authenticity to each roti as it puffs up beautifully on a hot skillet. Ready in just 30 minutes of active cooking time, this low sodium version pairs wonderfully with health-conscious curries, dals, or grilled veggies. Impress your family with this flavorful, wholesome, and heart-healthy accompaniment today!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Whole wheat flour
• 1 cup All-purpose flour
• 0.5 teaspoons Baking powder
• 0.25 cup Plain yogurt
• 1 cup Water
• 1 tablespoon Extra virgin olive oil
• 0.5 teaspoons Salt substitute (optional)
• 0.25 cup Whole wheat flour (for dusting)

Directions

Step 1

In a large bowl, combine the whole wheat flour, all-purpose flour, and baking powder. If using, add the salt substitute. Mix well with a whisk or fork to ensure even distribution.

Step 2

Create a well in the center of the dry ingredients and add the yogurt, water, and olive oil. Mix together using your hands or a wooden spoon until a soft dough forms.

Step 3

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Step 4

Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting time is crucial for soft rolling and cooking.

Step 5

After resting, divide the dough into 8 equal portions and shape each piece into a ball.

Step 6

Dust a clean surface with the reserved whole wheat flour. Take one ball of dough and roll it out into a thin round, about 10-12 inches in diameter, using a rolling pin. The thinner you can roll it, the better, as Rumali Roti is traditionally paper-thin.

Step 7

Heat a large tawa or flat skillet over medium-high heat. It should be hot enough so that when you sprinkle some water over it, the water evaporates immediately.

Step 8

Carefully place the rolled-out dough onto the heated tawa. Cook for about 30 seconds, or until you see bubbles forming on the surface. Flip gently using a spatula.

Step 9

Cook the other side for another 30 seconds, pressing lightly with the spatula to ensure even cooking. The Roti should puff up slightly.

Step 10

Once cooked, remove the Rumali Roti from the tawa and fold it like a handkerchief (in half and then half again). Repeat the process with the remaining dough balls.

Step 11

Serve the low sodium Rumali Roti warm with your favorite low sodium curry or dish.

Nutrition Facts

Serving size	(712.6g)

Amount per serving	% Daily Value*
Calories	1515.9

Total Fat 21.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 3.7mg	0%
Sodium 289.5mg	0%
Total Carbohydrate 292.8g	0%
Dietary Fiber 36.1g	0%
Total Sugars 6.3g
Protein 51.8g	0%

Vitamin D 29.4IU	0%
Calcium 235.2mg	0%
Iron 15.9mg	0%
Potassium 3197.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.1%

Protein: 13.2%

Carbs: 74.7%