Okara Roti (High-Protein, High-Fibre Chapati)

Method

1. 1

   Mix the atta, okara powder and salt in a bowl. Start with about 10% okara (25g) if your family is new to it, and increase to 20% (50g) once you like the taste and texture.

2. 2

   Add the warm water a little at a time and knead into a soft dough. Okara soaks up more water than atta, so you'll usually need 1–3 tbsp more water than for a plain dough.

3. 3

   Add the oil if using, knead for 2–3 minutes more, then cover and rest the dough for 15–20 minutes. Resting lets the okara absorb water and keeps the rotis soft.

4. 4

   Divide into 8 equal balls (about 50g each). Dust with atta and roll each into a thin, even roti.

5. 5

   Cook on a hot tawa for 30–40 seconds until small bubbles appear, flip, cook the other side, then puff it over a flame or press gently on the tawa.

6. 6

   Brush with ghee if you like and keep the rotis covered in a cloth so they stay soft.

7. 7

   To make more, scale everything up: keep okara at 10–20% of the total flour and add water until the dough feels the same.