A roti is a shape, not a fixed serving size. The protein in yours depends on the flour you use, how much you roll, and what goes into the dough.
Start with the flour, not the cooked weight
Water changes the weight of the dough and cooked roti. To compare flours fairly, start with the same dry flour weight.
Protein per roti = flour used in grams × protein per 100 g ÷ 100.
Keep the serving consistent
Our existing website uses 34 g of flour as a standard roti serving and roughly 45 g for a larger family-size roti. A small phulka may use less. Weigh the flour in your own recipe for a useful estimate.
40g+ protein per 100g of flour and approximately 14g protein per roti made with a 34g flour serving. The protein in your roti varies with the amount of flour you use.
Compare like with like
Use the current Nutrition Facts on each product and compare the same flour weight. Avoid comparing a small roti from one flour with a large roti from another.
Put it in the context of your day
Your meal includes more than bread. Dal, vegetables, yogurt, and everything else at the table all contribute. Use our protein calculator for a general planning estimate, then enter the verified protein value for your own roti recipe.