Khasta roti (oven-baked wholewheat bread)

Khasta roti (oven-baked wholewheat bread)

Category: Snack/side dish, Starter/snack | Serves: 10

Prep time: 30 minutes | Cooking time: 10 minutes


500g/1 lb 2oz wholemeal flour, plus extra for dusting

2 teaspoons caster sugar

11 tablespoons ajowan/ajwain seeds

300ml/10fl oz cold water

  1. Sieve the flour into a bowl and stir in the caster sugar, ajowan seeds and 300ml/10fl oz cold water.
  2. Knead for 10 minutes into a firm dough. Cover with a damp cloth and leave to stand in a warm place for 15 minutes.
  3. Pre-heat the oven to gas mark 4, 180°C (350°F). Divide the dough into 10 equal balls. Dust with flour and roll out into circles 10cm/4in across.
  4. Prick evenly with a fork, place on a baking tray and bake for 8-10 minutes until light brown and slightly bubbly on the surface.

This recipe is reproduced from India with Passion, by Manju Malhi.

Nutritional information

Khasta Roti Whole Wheat Bread