High-protein roti.
Start with the dough.

How much water?

Start with the first amount, then hold the rest in reserve. The range is a starting estimate: flour batch, measuring and dough texture can change how much you need. Add water in small amounts after the first rest rather than pouring it all in at once.

Your target: a cohesive dough that bends without dry cracks and feels slightly tacky, but does not smear like a paste. You may not need all the reserved water. If it is still dry after resting, add another teaspoon at a time and note the final amount for your next batch.

Ingredients for 8 rotis

• 250g Atta Boys High-Protein Atta, plus a little for rolling
• 185ml comfortably warm water, plus 20ml held separately
• Optional: a little oil or ghee to brush on the cooked rotis

No extra salt or oil is required for this starting dough. Use a kitchen scale for the flour and a covered bowl, rolling pin and tawa or heavy skillet. This recipe uses the finished Atta Boys flour directly.

Mix. Rest. Roll.

1. Bring the dough together

   Put 250g Atta Boys flour in a bowl. Add 185ml warm water gradually and mix for about 2 minutes, scraping in the dry flour. The dough may look rough at this point.

2. Pause before adding more water

   Cover and rest for 5 minutes. If the dough is still dry or crumbly, work in the reserved water one teaspoon (5ml) at a time. Stop once it is soft and cohesive.

3. Knead briefly, then cover

   Knead gently for another 1–2 minutes, checking texture rather than chasing the timer. Cover and rest for 25–30 minutes before rolling. If using a mixer, use its dough attachment and follow the manufacturer's limits for your model.

4. Divide into eight

   Divide the dough into 8 equal pieces and round them into balls. Keep them covered while you work. Dust one lightly with Atta Boys flour, then roll into an even round about 6 inches across. Avoid a thick centre and very thin edges.

5. Cook on a hot tawa

   Preheat a dry tawa or heavy skillet over medium-high heat. Brush loose dusting flour off the roti. Cook until the top starts to lose its raw appearance and small bubbles form, roughly 45–60 seconds. Flip and cook for about 20–30 seconds, then turn again as needed until both sides have brown spots and no raw patches. Adjust heat to avoid burning before the centre cooks; these times are guides.

6. Keep the stack covered

   Transfer each cooked roti to a clean towel and cover while you cook the rest. Brush with a little oil or ghee if you like, and serve warm. A full balloon puff is welcome, but is not required to finish cooking the roti.

Let the dough guide you

Protein per roti

Dividing 250g flour into eight equal rotis gives about 31g of dry flour per roti. Using our label's 14g protein per 34g flour serving, that is approximately 13g protein per roti from the flour. This is a calculation from rounded label values, not a test of the cooked recipe. Dusting flour, portion size and additions can change the result.

For a portion based on 34g of dry flour, the label reference is about 14g protein. Water adds weight, so a dough ball's weight is not its flour weight. See how to calculate protein in your own rotis →

Contains wheat and soy. May contain milk and sesame. Ghee adds milk; oil or ghee adds fat and calories. Check the current bag for ingredients and Nutrition Facts.

Recipe notes

The water range is adjustable guidance for Atta Boys flour. This version has not been documented as a completed kitchen test. Use the texture and cooking cues alongside the approximate timings.

For general roti rolling and skillet technique, see Pooja Makhijani's roti recipe at King Arthur Baking. Its flour and ingredient amounts differ from this guide. For choosing the right flour, read our high-protein flour guide.