khasta roti recipe
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5 from 3 votes

khasta roti

khasta roti recipe - leavened crisp and flaky flat breads made from whole wheat flour, cumin and ghee.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit


  • 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
  • 3 tablespoons ghee
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon cumin seeds (jeera) - slightly crushed
  • ½ cup water or add as required
  • ghee as required to spread on roti


making dough for khasta roti

  • in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
  • mix very well with a spoon or with your hands.
  • now add 3 tablespoons ghee.
  • rub the ghee in the flour till you get a breadcrumb like texture in the flour.
  • when you press a portion of the flour mixture, it should hold itself and not break or fall down.
  • now add water in parts and knead. first add 1/4 cup water. begin to knead.
  • add more water as required and knead to a semi soft dough. not tight/firm and not soft. i overall used 1/2 cup water for kneading. 
  • add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won't be there. cover and allow the dough to rest for 15 or 20 minutes.
  • then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting rotis.

making khasta roti

  • place the dough on rolling board.
  • roll to a regular chapati size, about 8 to 9 inches in diameter.
  • heat a tawa and keep the flame to a high. let the tawa become hot. then place the roti on it.
  • when you see bubbles appearing then flip it.
  • the roti has to be 1/4 cooked.
  • when the second side is half cooked and you see golden spots, flip again.
  • press the edges with the spatula so that they get roasted well and become crisp.
  • flip again and press the edges of khasta roti with a spatula.
  • roast till you see golden or lightly charred spots on the khasta roti.
  • place the khasta roti in a roti basket or casserole or a plate. spread some ghee on top. 
  • you can serve the rotis hot or stack them up and then serve later, once you are done making all the rotis.
  • serve khasta roti with any north indian paneer, mushroom or veggie gravy/curry dish. it also goes very well with rajma masala, dal makhani and dal tadka.


- recipe can be doubled or tripled.
- you can use a stand mixer for mixing and kneading dough.