The best flour for making roti is a combination of ragi or nachni flour and whole wheat flour. By combining ¼ cup of ragi atta with ¾ cup of whole wheat flour, you can create a nutritious and delicious dough for your chapatis.
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Ragi flour, also known as nachni flour, is made from finger millets and is a rich source of dietary fiber, vitamins, and minerals. It is gluten-free and has a slightly nutty flavor. Incorporating ragi flour into your roti dough adds nutritional value to your meal.
Whole wheat flour, on the other hand, is a staple in making rotis. It is high in fiber, vitamins, and minerals, making it a healthier alternative to refined flours. Whole wheat flour helps maintain digestive health, aids in weight management, and reduces the risk of chronic diseases.
Combining ragi atta with whole wheat flour not only enhances the taste and texture of your rotis but also increases the nutritional content. This combination provides a good balance of nutrients, including carbohydrates, proteins, vitamins, and minerals.
To make the dough, you can simply mix ¼ cup of ragi atta with ¾ cup of whole wheat flour. Add a pinch of salt and gradually add water to form a soft and pliable dough. Knead the dough well until it becomes smooth and elastic. Let it rest for some time before rolling it out into thin, round rotis.
By using this combination of flours, you can enjoy rotis that are not only tasty but also packed with essential nutrients. So give it a try and savor the goodness of ragi and whole wheat in your homemade rotis.