Wholesome Spelt Roti

Spelt flour is a nutrient-dense, ancient grain that’s easier to digest than modern wheat. Spelt rotis are light, slightly nutty, and perfect for grounding meals.

Ingredients (Makes 4–6 rotis)

• 1 cup spelt flour

• 1/2-1 cup water (adjust as needed)

• 2 tsp ghee or olive oil (optional, for softness)

• ½ tsp salt (optional)

• Extra spelt flour for dusting

  
  

Method

1. In a mixing bowl, combine spelt flour and salt. Gradually add water, stirring until a soft, pliable dough forms. Add ghee or oil if desired for extra softness. Divide the dough into 4-6 equal portions and roll each into a ball.

2. Lightly dust a clean surface with spelt flour and roll each ball into a thin, round disc.

3. Heat a non-stick skillet or cast-iron pan over medium heat. Place the roti on the hot pan and cook for 1-2 minutes until lightly golden on the bottom. Flip and cook the other side for another 1-2 minutes. Optional: Brush lightly with ghee or olive oil while warm. Serve immediately with curries, dals, or fresh salads.

Ayurvedic Variations

For Vata

• Add warming spices like cumin, fennel, or ginger powder to the dough.

• Brush with extra ghee while serving for grounding energy.

• Pair with warm, cooked vegetables or nourishing dals.

  
  

For Pitta

• Use minimal ghee or oil to avoid excess heat.

• Mix in cooling herbs like coriander or mint.

• Pair with cooling, lightly spiced vegetables like zucchini, spinach, or green beans.

  
  

For Kapha

• Add stimulating spices such as black pepper, cumin, or turmeric to the dough.

• Keep the roti thin and lightly cooked to reduce heaviness.

• Serve with lightly spiced, warming vegetable dishes to balance Kapha.