Mastering the Art of Easier-to-Digest Roti: Dough Resting, Hydration & Smart Add-ons

Roti, which is the main meal in every home, is sometimes too heavy on the stomach, and you would wish it were made in a lighter, easier-to-digest form.

What if we told you that with just a few simple tweaks, you could transform your roti into a lighter, fluffier, and easier-to-digest delight? 

The trick is in resting the dough, achieving ideal hydration, and using smart add-ons.

These are the easiest tricks that can transform your roti-making game; not only are they tastier, but they are also less harsh on the digestive system. 

Wondering how much the right time of resting the dough and the level of hydration can be the key to creating the best roti?

Continue reading to get to know why these simple tricks can change everything in your meals!

What Makes Roti Easier to Digest: Essential Facts You Must Know

It is challenging to digest roti; however, using proper methods can make it much easier on the stomach.

The improvement in its digestibility is contributed to by several factors, from how the dough is made to what you use to prepare it.

#1 Dough Resting

The dough needs to rest to make your roti lighter and easier to digest.

When you place the dough to rest, the gluten strands in the flour start to loosen, making the roti less thick. This makes the dough smoother and pliable, and the roti cooks evenly, giving it a light texture.

Not resting the dough may make it thick, chewy, and difficult to digest.

Resting the dough means your stomach will not work as hard, so you’ll have an enjoyable eating experience.

Pro Tips

• Allow the dough to relax for at least 30 minutes, until it reaches maximum softness.
• While the dough is resting, wrap it in a damp cloth to keep it moist.
• The longer the dough rests, the softer and fluffier the roti will be. Best results are within an hour.
• Knead the dough gently, then let it rest to achieve a uniform texture.
• Overworking the dough during mixing can result in hard roti.

#2 Proper Hydration

Correct dough hydration is essential for producing soft, easy-to-digest roti. The correct amount of hydrated flour produces smooth, pliable dough that rolls out more easily without tearing.

The water may also help the dough cook evenly, making the roti soft and light, and helps the digestive system digest it with ease.

Dough that is not adequately hydrated will be stiff and take a long time to chew and digest, since the rotis are tough.

Pro Tips

• Slowly pour in water as you mix the dough until it becomes soft and smooth.
• Adding too much water at once can be less controlled, whereas adding small portions can be controlled.
• If the dough seems too dry, add a drop or two of water and knead it.
• Make sure the dough is wet but not sticky; this firmness, or rather a mixture, is the key to producing smooth rotis.
• Allow the dough to rest for a few minutes following hydration to allow the water to be absorbed into the flour.

#3 Whole Grain Flour

Whole wheat flour contains a lot of fibre, which is imperative in enhancing the digestibility of roti.

Whole wheat flour also includes bran and germ; unlike refined flour, it does not lose these components, which are high in fibre and nutrients^[1].

Fibre enhances healthy digestion by increasing stool bulk and helping it move through the digestive tract.

Moreover, whole-grain flour has a lower glycemic index, which means it may not cause such a sharp rise in blood sugar and is less upsetting to the stomach^[2].

Pro Tips

• Instead of using refined white flour, use whole wheat flour to make a better, more digestible roti.
• Try other whole grains, such as oats or barley flour to enhance the fibre and nutrient content.
• Use organic whole wheat flour as a more amicable choice that is much milder on the stomach.

Try Aashirvaad Whole Wheat Atta, which has a beautiful amber colour and solidity, since it is made with the finest grains. Aashirvaad’s atta is 100% Sampoorna Atta and contains no maida.

#4 Smart Add-ons

It is possible to make your roti dough easier to digest by adding certain ingredients and giving it additional health benefits.

The spices, such as the fenugreek (methi) and the carom seeds (ajwain) are known to have a good impact on digestive health.

Fenugreek may calm the stomach and manage bloating, whereas ajwain helps relieve gas and aid digestion.

These natural add-ins not only make your roti more digestible but also provide extra flavour and health benefits.

Pro Tips

• Add a teaspoon of ajwain or fenugreek to your dough to help it be better digested.
• Add cumin or fennel seeds to give it additional flavour and digestive properties.
• You may use ground versions of these spices if you want a smoother texture in the dough.
• If you are bloated, a pinch of asafetida (hing) may also help relax your stomach.
• The quantity may be varied according to your taste preferences; the seeds not only aid digestion but also add flavour to your roti.

#5 Thickness and Cooking Time

Roti thickness is critical in its digestion. Thicker rotis are more challenging to digest. Thinner roti, on the other hand, cooks quicker and is softer, hence it is far easier to chew and digest.

It is also necessary to make sure that the cooking period is correct so that the roti is cooked properly in the middle, whereas the result of overcooking will be that it will become dry, thus affecting digestibility.

Pro Tips

• Cook your rotis to a medium thickness so they cook quickly and evenly.
• The dough should not be too thin, as it may tear very easily when cooking.
• As soon as you notice bubbles on the surface, flip the roti to cook evenly.
• Do not cook roti for too long; each side should take about 30-40 seconds until it becomes lightly browned.
• If you want them to be soft, cook them on medium heat so they do not turn out hard or crunchy.

Easier-to-Digest Roti Recipe

• Serving Size: 6-8 rotis
• Time Taken: 45-50 minutes (resting time included)

Ingredients:

• 2 cups of Aashirvaad Shudh Chakki Atta (whole wheat flour)
• 1/2 teaspoon Aashirvaad Salt Active (or to taste)
• 1 tablespoon Aashirvaad Svasti Ghee ( optional, to get soft rotis )
• 3/4 cup water (adjust as needed)
• 1 teaspoon ajwain (carom seeds) or fenugreek (methi) (not essential, but to aid in digestion)
• Extra flour for dusting

Method:

Prepare the Dough:

• Add Aashirvaad Shudh Chakki Atta and Aashirvaad Salt to a large bowl.
• Add fenugreek or ajwain (optional).
• Add water gradually and blend to a smooth, pliable form.
• Knead for 5-7 minutes until elastic.
• Wrapped with a damp cloth and allowed to rest for 30 minutes.

Divide the Dough:

• Once the dough has rested, roll it into small balls (the size of a golf ball).
• Use dry flour to dust to keep it off.

Roll the Roti:

• Roll a ball of dough into a large pancake.
• Roll into a circle of thin and even (dinner plate size) roll.

Cook the Roti:

• Heat a tawa in medium high heat.
• Roast roti 30-40 seconds until they are bubbled.
• Flip and cook the remaining side within 30 seconds.
• Fold the press edges upwards to assist in inflation.

Optional: Brush with Aashirvaad Svasti Ghee for softness.

Serve: Garnish with hot curry, sabzi or yogurt.

Tips for the Best Results:

• Dough Rest: Once the dough is made, it is recommended to rest the dough for at least 30 minutes so that it becomes softer and easier to work with.
• Warm Water: Warm water is applied since it aids the dough in absorbing water to make the dough soft.
• Do not cook too long: Roast the roti until soft and brown. When overcooked, it is even more challenging to digest.
• Add-ins: Add optional extra flavours and digestive qualities, like ajwain or fenugreek seeds, but don’t add too much; they are highly flavourful.

The Bottom Line

It is not a question of altering what one eats; instead, the method of preparing the food makes it easier to digest. Even basic steps, such as resting the dough, keeping it properly hydrated, using high-quality whole-wheat flour, and adding ingredients that are gut-friendly, can make a big difference in both texture and gut comfort. 

These are simple steps that help the body digest food more effectively, manage heaviness and after-meal discomfort, and keep nutrition intact. Cooking techniques are also thoughtful in preserving moisture and softness, making ordinary food more pleasurable and healthy. 

However, none of the foods stands alone. The right diet is the secret of long-term digestive health and the needs of a person may vary. In case of continuous digestive disorders, it is always advisable to consult a qualified healthcare specialist.

Frequently Asked Questions