Whole wheat or rotis made with flour are the most popular ways to make rotis.But with changing times our wheat has also been modified .
Analyses by the team of scientists show that, overall, modern wheat varieties contain slightly less protein than old ones. In contrast, the gluten content has remained constant over the last 120 years, although the composition of the gluten has changed slightly.
So we are switching to a healthier alternative,Oats!!
Oats also known as oatmeal,quick-cooking rolled oats, quick rolled oats and rolled oats. The weightloss Rotis or healthy oatmeal flatbreads is a pretty simple affair once you master the art of rolling, This is incredibly simple dough.
Oats are heart healthy, rich in fiber, keep us full for long and eventually curbs our unhealthy cravings.
Dough it right!!
The Dough is made in a cooking pan in such a way that they are moist ,warm and ready to roll once they are prepared.A slight knead with your hands does all the trick !!
This is a foolproof method to get the dough right each time.Correct texture of dough means soft roti.
The proportions of water with flour is kept constant to get the same results each time.
Cooking in the pan allows the oats flour to cook slightly and allows it to become soft and easy to roll with binding abilities.
Oats Flour -The Healthy Alternative
Soft dough makes soft roti.This 100% oats flour rotis is a perfect alternative to whole wheat rotis which has gluten and may not be suitable for gluten sensitive people or celiac patients.
Weight Loss – Oats are a fantastic option when one is looking to lose weight or is looking for a healthier option in one’s diet.It Keeps us full for long.
Versatile- Oats rotis have a neutral taste which means it can be used to make flatbreads.rotis for curry,rolls,or crispy pita bread for the dips and sauces.All from the same recipe.
Easy to make-Oats Flour can be easily made by blending the rolled/instant oats,hence no sourcing is required .15 minutes is all it takes to knead and keeping time for the dough to be ready to be rolled.
Easy to roll-Most gluten free flours without a binder are difficult to roll but the flour ones prepared correctly rolls beautifully into 6-7’’ round circles.
Fresh-As the rotis becomes soft the next day but can be reheated to be eaten, I prefer them freshly made when rolled.
- I cup Rolled oats
- 1 cup water
- 1 Tablespoon peanut oil
- Add salt to taste
- Cornflour or Oats flour for rolling
- Process the rolled oats in a fine flour.
- In a pan add 1 cup of water and put it to boil. Add salt and oil and sieve the oats over the boiling water. Put off the heat and mix the dough and remove the warm dough in a bowl and keep it covered.
- After 10 to 15 minutes when the dough cools, knead it well to soften.
- Sprinkle some cornflour and roll the dough thin.
- In case you want the edges to be perfect ,stamp over the rolled dough with the help of a 7’’cutter or any bowl of a similar size with a sharp edge.
- Cook on both sides till it develops brown spots.
- In case you have access to open fire, cook these on open fire for extra crispness and smokey flavour.
- On the other hand if you are using cornflour, pre roll these and hour before and cook these immediately before eating to get maximum flavour.
- Processing it fine is important for soft oats rotis.
- The water should be hot when salt and oil is added.
- Kneading the dough smooth when it is warm is important.
- Rolling the rotis when the dough is freshly made and warm makes the best rotis.
- Although cornflour is not used by many of us,it’s an important ingredient as this makes rolling so much easier.
- The rotis remains very soft when freshly made but does not keep well for the next day.