Sharbati atta roti
Preparation Time
30 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Dinner
Serves 4
Key Ingredients
- Sharbati atta (whole wheat flour), plus 1/4 cup for dusting
About This Recipe
Sharbati atta is stone-ground from Sharbati wheat grown on the fertile plains of Madhya Pradesh, and it kneads into a dough that rolls thin and puffs high. The roti made from it, sometimes called a sharbati wheat roti, comes out softer than one from a coarse chakki atta, and stays soft as it cools. Our wheat guide covers the grain and its flours.
This sharbati atta recipe measures the water against the flour, two-thirds of a cup to two cups, and kneads the dough until it feels like a soft earlobe. The rest lets the flour drink the water fully, and each roti is rolled from 30 g of flour, cooked on the tawa, then puffed directly on the flame. On induction, press the roti with a cloth on the tawa instead, and it will still swell.
The recipe makes eight rotis, two per person, in about 50 minutes, plus the 20-minute rest. Add the last spoonful of water only if the dough feels tight. The same flour and dough make the gobi paratha on this site, stuffed and roasted with ghee.
Ingredient List
Serving Size:
1x
2x
3x
For the rotis
- Sharbati atta (whole wheat flour), plus 1/4 cup for dusting — 2 cups
- Lukewarm water — 2/3 cup
- Ghee for the dough — 1 tsp
- Ghee to smear the rotis — 2 tsp
- Salt — 1/2 tsp
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Serving Suggestions
Serve hot off the flame with dal, a dry sabzi or just a smear of ghee and a sprinkle of jaggery powder, and roll any leftover rotis into a tiffin; they stay soft until lunch. Sharbati rotis fold well for wraps too. Keep them in a cloth-lined casserole and they arrive at the table warm.
Tips for Cooking Sharbati atta roti
Knead until the dough feels like a soft earlobe; a tight dough fights the rolling pin and bakes into a stiff roti. Rest the dough for at least 20 minutes, or the rotis spring back while you roll. Dust with the reserved flour sparingly, and roll from the centre outwards so the edges stay even. Puff each roti on a high flame the moment it leaves the tawa, or it hardens as it cools.
Chef’s Note
Whole wheat atta takes up water slowly, so mix, rest and knead again before you roll. A serving of two rotis comes to about 227 kcal, with 6.4 g of protein and 6.7 g of fibre; the protein and fibre come from the flour, and the ghee adds most of the fat.
Per serving (approx.): 227 kcal, protein 6.4 g, carbs 39 g, fat 4.6 g, fibre 6.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 21, 2026
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