Oats Roti Recipe

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30 Minutes
Serves 2


  • 2 cups Bagrry’s Oats for Atta
  • 1 cup whole wheat flour
  • ½ teaspoon oil


  • Combine both flours with oil and knead into a soft dough using a little water
  • Cover with a lid and keep aside for 15 to 20 minutes
  • Divide the dough into 10 equal portions and roll each portion into small round balls using a little wheat flour for rolling
  • Heat a non-stick tawa and cook each roti, till it turns light brown in colour from both the sides
  • Serve immediately