Roti Flour Calculator

1 medium roti = 30-40g atta. Family of 4 having 2 rotis each = 240-320g atta. Add 5% extra for handling losses. 1kg atta = ~25-30 rotis.

Standard: 1 cup atta needs ~1/2 cup water. Soft rotis: slightly more water + 1 tsp oil. Knead 8-10 min for gluten. Rest 20 min before rolling.

Common reasons: dough too dry, didnt rest enough, tawa not hot, rolled too thick or thin. Rest dough 20 min. Hot tawa, medium-thin roti.

Atta = whole wheat flour (with bran). Maida = refined white flour. Atta healthier, denser. Maida lighter, softer. Indian rotis traditionally with atta.

Aashirvaad, Pillsbury Chakki Fresh, Fortune, Patanjali, Annapurna. Multigrain options for healthier rotis. Choose chakki atta over plain wheat flour.

Hot rotis: stack with butter/ghee in casserole, stays soft 4-5 hours. Refrigerated: in airtight box 2 days. Reheat on tawa with little water. Freeze: up to 1 month.

Multigrain atta (jowar, bajra, ragi). Methi roti (add fenugreek). Palak roti (spinach). Replace 25% atta with millets for variety + nutrition.

Use warm water for kneading. Rest 20-30 min. Thin rolling. Hot tawa. Brush with ghee while hot. Cover stack with cloth. Chefs add milk to dough.