Thag Roti Recipe: Authentic Black and White Flatbread from Uttarakhand
30 minutes
858 reads
About Thag Roti Recipe: Authentic Black and White Flatbread from Uttarakhand
Discover the delightful Thag Roti, a unique flatbread hailing from the Uttarakhand region of India, also known as 'cheat bread' for its clever combination of flours. This traditional recipe features a subtly sweet and nutty whole wheat roti filled with a hearty core of finger millet (mandua) dough.This visually stunning black and white roti is a testament to the resourceful cuisine of Uttarakhand. Its simple yet flavorful nature makes it a wonderful accompaniment to any meal, particularly when served warm with a generous dollop of melted butter or ghee.Prepare to be amazed by this easy-to-make yet incredibly satisfying bread. Follow our step-by-step guide and bring a taste of the Himalayas to your kitchen!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Whole Wheat Dough
- 250 gm Whole Wheat Flour whole
- 1 tsp Salt
- 125-150 ml Water add gradually until dough is smooth and pliable
For the Finger Millet Dough
- 250 gm Ragi Flour a cereal grain primarily found in the garhwal region of uttarakhand., mandua flour
- 1 tsp Salt
- 1 tsp Carom Seed carom seeds, or use 1/2 tsp cumin seeds as an alternative.
- 100-125 ml Water add gradually until dough is smooth and pliable
To Serve
- 1/2 cup Butter melted, for serving
Instructions
Prepare the Doughs
- Knead the whole wheat flour and salt with the required amount of water to form a smooth, pliable dough. Set aside.
- Knead the finger millet flour, ajwain (or cumin), and salt with the required amount of water to form a separate smooth, pliable dough. Set aside.
Assemble and Cook the Roti
- Take a small portion of the whole wheat dough (about the size of a golf ball). Flatten it slightly.
- Place a small ball of the finger millet dough in the center of the flattened whole wheat dough.
- Gently enclose the finger millet dough completely within the whole wheat dough, sealing it securely.
- Roll out the combined dough into a thin, round roti using a rolling pin.
- Cook the roti on a hot, dry griddle or tawa, flipping as needed, until lightly browned on both sides and cooked through.
Serve
- Serve the Thag Roti warm with melted butter or ghee. Enjoy!
Recipe Notes
Expert Tips for Perfect Thag Roti
- For extra flavor, add a pinch of roasted cumin powder to either dough.
- Ensure both doughs are of similar consistency to achieve even cooking and rolling.
- If the dough feels too dry, add a teaspoon of water at a time until it reaches the desired consistency.
- Don't overcrowd the griddle; cook the rotis in batches to ensure even browning.
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Recipe Nutrition
Calories: 631kcalCarbohydrates: 90gProtein: 17gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 766mgPotassium: 461mgFiber: 14gSugar: 1gVitamin A: 720IUCalcium: 50mgIron: 5mg
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5 Comments
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This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Thanks for sharing.
Such a perfect dish! Thank you.
Such a scrumptious dish! Thank you.
Looks so flavorful! Thanks for posting.