Oats Atta Roti

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  • 20 Minutes
  • 2 Serving


  • Bagrry’s Oats for Atta - 2 cups
  • Whole wheat flour - 1 cup
  • Oil - ½ tsp
  • Whole wheat flour - for rolling


  • 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


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