Ingredients:


 Instructions:

  1. Make the Dough In a mixing bowl, add amaranth flour and salt. Slowly add warm water and knead into a soft dough. It may be a bit sticky—resting it for 10–15 minutes helps improve elasticity.
  2. Divide and Roll Divide the dough into small balls. Dust the surface with dry flour and gently roll into small rotis using light pressure. Amaranth flour is delicate, so you can also pat the dough between parchment sheets.
  3. Cook the Roti Heat a tawa or flat pan on medium heat. Place the rolled roti and cook for 30–40 seconds on one side. Flip and cook both sides until light brown spots appear. Brush with ghee if desired.
  4. Serve Hot Enjoy with dal, sabzi, yogurt, or chutney.

Tips for Perfect Amaranth Roti


Variations to Try