Tofu Roti (High-Protein Rotli)
Soft whole wheat flatbreads made with blended soft tofu for extra protein. Rolls like everyday chapati, pairs with any dal or sabzi, and stays tender for lunchboxes.
Equipment
- High-speed blender
- Cast-iron or nonstick tawa
- Wide mixing bowl
Ingredients
For the dough
- 200 g soft tofu drained
- 3 cups whole wheat flour (atta) plus extra for dusting
- 1/2 teaspoon fine salt
- 1-2 teaspoons neutral oil or melted vegan butter
- 2-4 tablespoons water added gradually as needed; I used 1/4 cup with my tofu brand
For cooking
- 1-2 teaspoons oil or ghee for brushing the tawa, optional
Instructions
Blend the tofu
- Drain liquid from the tofu pack. Cut into chunks.
- Blend tofu in a high-speed blender until completely smooth and pourable. Scrape down the sides as needed. Add 1 tablespoon water only if the blender needs help.
Make the dough
- In a wide mixing bowl, whisk together atta and salt.
- Pour in the blended tofu. Mix with your hand or a spoon until shaggy.
- Add water one tablespoon at a time. Knead 4 to 5 minutes until you have a smooth, soft, non-sticky dough.
- Drizzle in the oil and knead 1 minute more until the surface looks satin-smooth.
- Cover with a damp cloth and rest 10 to 15 minutes.
Shape and cook
- Divide the dough into 12 equal balls. Roll each ball smooth between your palms.
- Dust one ball with dry atta. Roll into a 7-inch circle on a lightly floured board, turning often so it does not stick.
- Heat a cast-iron or nonstick tawa over medium heat for 2 to 3 minutes.
- Place the roti on the hot tawa. Cook 30 to 45 seconds until you see faint bubbles and the surface looks dry.
- Flip and cook the second side 45 to 60 seconds until light brown spots appear. Press gently with a clean kitchen towel so the roti puffs slightly.
- Optional: using tongs, hold the roti over a low direct flame for 2 to 3 seconds per side for a smoky char, as you would with phulka.
- Brush with a little oil or ghee if desired. Repeat with remaining dough balls. Keep finished roti wrapped in a clean kitchen towel while you cook the rest.
Notes
Firm tofu swap: crumble 200 g pressed firm tofu finely and knead it in instead of blending. The roti will be slightly denser; you may need 3 to 4 tablespoons more water.
Plain by design: no spices here so the roti goes with any curry. Add 1/2 teaspoon ajwain or 2 tablespoons chopped methi to the flour if you want a thepla-style twist.
Lunchbox-friendly: cool completely, stack with parchment between layers, and pack in an airtight container. They stay soft until lunchtime.
Store cooled roti in an airtight container in the refrigerator up to 2 days. Reheat on a dry tawa 30 to 60 seconds per side.
Tried this recipe?Let us know how it was!