Also known as: Roti, Chapati, Phulka
104 kcal
Calories
3 g
Protein
20 g
Carbohydrates
1.2 g
Fat
2.5 g
Fibre
Micronutrient Highlights
Fibre: A genuinely good source, especially with whole wheat (atta)
Common Uses: Eaten with nearly every North Indian meal, alongside dal, sabzi, or curry.
Best Time to Eat: Works well at lunch or dinner as the everyday grain component of a meal.
Portion Guidance: 1-3 rotis, depending on activity level and the rest of the plate, is a typical portion.
Why It's Healthy
Made from whole wheat flour (atta), it genuinely retains more fibre than refined flour (maida) breads.
Possible Disadvantages
Cooked with excess ghee or oil, the calorie content rises meaningfully — a light brushing is genuinely enough.
Who Benefits Most
Nearly everyone, as a genuinely accessible everyday whole-grain option.
Who Should Consume in Moderation
People with coeliac disease or genuine gluten sensitivity need to avoid wheat roti specifically and use a gluten-free alternative like ragi or jowar roti.
Traditional Indian Uses
The most common everyday bread across North and Central India, eaten at nearly every meal.
Modern Nutritional Evidence
Whole wheat's fibre advantage over refined flour is genuinely well-established in nutrition guidance generally.
Cooking Tips
Cooking directly over an open flame after the tawa stage (as is traditional) makes the roti puff up, indicating even cooking.
Storage Tips
Best eaten fresh; extra rotis can be refrigerated for a day or two and reheated on a tawa.
Higher Fibre Alternative
Multigrain or mixed-millet roti
A further fibre boost by blending in ragi, jowar, or bajra flour.
Healthier Substitute
Whole wheat over refined-flour naan or maida-based bread
Retains meaningfully more fibre than refined-flour breads.