Quick Answer
The number of rotis that can be made from 1 cup of flour depends on the size and thickness of the rotis. On average, 1 cup of flour yields around 8-10 medium sized rotis. Smaller and thinner rotis can yield up to 12, while larger and thicker rotis may yield only 6-8.
What is a Roti?
A roti is a flatbread originating from the Indian subcontinent. It is made from wheat flour, traditionally known as atta flour. The dough is rolled into thin rounds and cooked on a flat pan called a tawa. Rotis are a staple accompaniment to curries and vegetables dishes in South Asian cuisine.
Some key features of rotis:
– Made from whole wheat flour (atta)
– Round and flat in shape
– Rolled out thinly, usually 2-3 mm thick
– Cooked on a dry tawa or griddle
– Puffed up while cooking
– Soft and flexible when fresh
– Can be stuffed with fillings like potatoes to make stuffed rotis
Factors That Determine Roti Yield
The number of rotis obtained from 1 cup of flour depends on several factors:
Flour Type
– Whole wheat flour (atta) yields more rotis than refined flour (maida). Atta has more gluten which provides more stretch and structure.
Roti Size
– Smaller rotis around 4-5 inches diameter yield more per cup of flour. Bigger rotis around 7-8 inches yield less per cup.
Roti Thickness
– Thinner rotis take less flour so more can be made per cup. Thick rotis use more flour per piece.
Cooking Method
– Rotis cooked on a hot tawa puff up more, so may use slightly less flour than those cooked on a skillet.
Type of Wheat
– Flour made from hard wheat varieties high in gluten produce more rotis than soft or weak wheat flour.
Kneading and Resting
– Well kneaded dough that is allowed to rest becomes smoother and more pliable. This helps roll out more rotis from the same quantity of flour.
Rolling Method
– The rolling pin pressure and technique impacts roti size and thickness. Thinner rotis require less flour so yield is higher.
What is the Standard Roti Size?
There is no fixed standard size for rotis. However, here are some general guidelines on common roti sizes:
– Small rotis – 4 to 5 inches diameter
– Medium rotis – 5 to 7 inches diameter
– Large rotis – 7 to 8 inches diameter
– Extra large rotis – 8 inches and beyond
The most common size is the medium 5-7 inch roti. Smaller rotis are used for stuffed breads or as part of a mixed bread basket. Larger rotis go well with rich curries or biryanis to help scoop up more quantity per bite.
Factors that Determine Roti Size
Type of Meal
Rotis for everyday home cooked meals are generally small or medium. Large rotis are more for special occasions or restaurant style meals.
Accompaniments
Small rotis go well with dry sabzi or light curries. Bigger rotis pair better with wet curries, rich masala gravies and biryanis.
Cooking Vessel Size
Home cooks are limited by the size of their tawa or skillet. Commercial tawa griddles are much larger allowing for bigger rotis.
Consumer Preference
Some people just prefer smaller or larger sized rotis based on habit or personal taste.
Rolling Method
The rolling pin pressure and technique impacts roti diameter. Lighter pressure makes smaller rotis and firm pressure makes bigger ones.
What is the Standard Roti Thickness?
Again, there is no fixed standard, but most rotis range from 1 to 4 mm in thickness.
Here are some general guidelines on roti thickness:
– Thin rotis – 1 to 2 mm
– Medium rotis – 2 to 3 mm
– Thick rotis – 3 to 4 mm
– Stuffed rotis – Can be 4 mm and thicker
Medium thickness rotis around 2-3 mm are the most common. Thinner rotis cook faster with more puffing. Thicker rotis take longer to cook and remain soft and flexible.
Factors that Determine Roti Thickness
Type of Roti
Plain rotis are usually thinner. Stuffed rotis and baturas are rolled thicker to hold fillings.
Cooking Method
Rotis cooked on very high heat need to be thinner to puff up evenly. Skillet cooked rotis can be a little thicker.
Wheat Flour Type
Whole wheat flour yields more pliable dough that can be rolled thinner compared to refined flour.
Preparation Technique
Kneading and resting time produces smooth dough that rolls out into thinner rotis. Less rested dough may crack when rolled too thin.
Rolling Method
Roller’s proficiency and pin pressure determines how thin the rotis turn out. It takes practice to roll out paper-thin rotis.
How Much Flour is Used for One Roti?
The amount of flour used for one roti depends on its size and thickness.
Here are approximate amounts of flour for different roti sizes:
| Roti Size | Flour per Roti |
| Small – 4 inch | Around 1.5 ounces or 3-4 tablespoons |
| Medium – 6 inch | Around 2.5 ounces or 5-6 tablespoons |
| Large – 8 inch | Around 3.5 ounces or 7-8 tablespoons |
For a medium roti of 5-7 inches, 2 to 3 ounces or 4 to 6 tablespoons of flour is typical.
The flour quantity also depends on thickness – thicker rotis use more flour per piece. So the exact amount can vary based on specific size and thickness.
How Many Rotis Can be Made from 1 Cup of Flour?
Now that we have covered the main factors, here is an estimate of how many rotis can be made from 1 cup of flour:
| Roti Size | Number per 1 Cup Flour |
| Small (4 inch) | 12 to 14 rotis |
| Medium (6 inch) | 8 to 10 rotis |
| Large (8 inch) | 6 to 8 rotis |
This is based on typical medium thickness rotis between 2-3 mm rolled out.
If making thinner rotis around 1-2 mm, then the yield can be up to 2 rotis more per cup. For thicker rotis of 3-4 mm, the yield may reduce by 1 or 2 rotis per cup.
So in summary, 1 cup of flour yields approximately:
– Small rotis: 12 to 14
– Medium rotis: 8 to 10
– Large rotis: 6 to 8
The exact number depends on factors like flour type, rolling thickness, cooking method and wheat variety as explained earlier. But the above numbers represent a reasonable average estimate.
Tips to Optimize Flour Usage When Making Rotis
Here are some tips to reduce flour wastage and optimize the number of rotis per cup of flour:
Sieve the Flour
Sifting removes lumps and aerates the flour allowing water to incorporate evenly. This reduces excess use when kneading.
Measure Precisely
Use a scale or cups to measure exact flour quantities rather than approximating volumes. This prevents excess addition.
Knead Well
Knead the dough thoroughly until soft and pliable. Well developed gluten allows rolling out thinner rotis.
Rest the Dough
Let the kneaded dough rest for at least 30 minutes. This allows the gluten to relax making it easier to roll out without cracking.
Use Minimal Dry Flour
Avoid using too much extra flour for dusting when rolling out rotis. This minimizes wastage.
Roll Evenly
Roll out the rotis into a smooth round shape without uneven edges requiring extra patching up. This minimizes excess flour usage per roti.
Combine Leftovers
Combine all the small dough scraps and trimmings together to make a final roti rather than wasting bits.
Does Roti Flour Quantity Change With Different Flour Types?
Yes, the quantity of flour needed per roti changes based on the flour type used:
Whole Wheat Flour
Whole wheat or atta has more gluten forming proteins than refined flour. This allows rolling rotis thinner with less cracks. So whole wheat flour produces slightly more rotis per cup.
Refined Flour
Maida or refined flour has lesser protein content. The dough tends to be less elastic and tears easily when rolled too thin. So refined flour makes fewer rotis per cup.
Composite Flour
Using a combination of whole wheat and refined flours yields characteristics intermediate between the two. A 50-50 ratio will produce a roti yield in between atta and maida.
Other Grain Flours
Flours like jowar (sorghum), bajra (millet) and ragi (finger millet) have different protein levels than wheat. So the quantity needed for rotis will also differ based on the inherent gluten content.
How Does Kneading Method Impact Roti Making?
Kneading has a significant impact on roti making in the following ways:
Gluten Development
The kneading process hydrates the wheat flour and develops stretchy gluten strands. Better formed gluten allows the dough to be rolled thinner without cracking.
Dough Smoothness
Thorough kneading makes the dough smooth and uniform. This allows for easier rolling into circular rotis without weak spots.
Resting Time
Well kneaded dough requires shorter resting time for gluten to relax. This enables quicker rolling without shrinkage and cracks.
Rolling Properties
Proper kneading makes the dough more pliable and elastic. This allows rolling thinner rotis using less flour and yields more per cup.
Retains Gas
Kneaded dough retains the gas bubbles generated by yeast or steam better. This results in softer and fluffier rotis.
So adequate gluten development by kneading is essential for yielding thin and soft rotis from less flour.
Effect of Resting Time on Roti Dough
Resting the kneaded roti dough has the following beneficial effects:
Gluten Relaxation
The developed gluten strands relax over time which prevents shrinking and cracking when rolled out.
Uniform Hydration
Resting allows water to evenly hydrate the flour particles yielding smooth dough that rolls out evenly into round rotis.
Elasticity
The gluten chains regain elasticity after kneading due to resting. This enables rolling the dough thinner.
Degassing
Some of the gas bubbles incorporated during kneading escape during the rest period. This prevents excess puffing when cooking.
Fermentation
Yeast growth during the rest makes the dough more porous and easier to roll out without tearing.
Flavor Development
Resting allows flavors to evenly spread throughout the dough through diffusion. This enhances the roti taste.
The ideal resting time is 30-60 minutes during which the dough becomes perfectly smooth, elastic and easy to shape further.
Impact of Roti Rolling Method
The roti rolling method and technique has the following impacts:
Uniform Thickness
Applying even pressure while rolling out gives uniform thickness throughout the roti. No excess flour is needed to patch thin spots.
Ideal Thinness
Regulating pin pressure as the roti is enlarged allows thinning it down optimally so it cooks through without burning.
Retained Gas
Rolling gently without excessive pressing retains the tiny gas bubbles in the dough allowing the roti to puff up on cooking.
Smooth Edges
Rotating the roti while rolling out gives it smooth edges that do not crack easily. No extra flour is wasted on sealing cracks.
Round Shape
Frequent flipping while rolling allows maintaining a round shape without corners requiring extra patching up.
Efficiency
A skilled roller can achieve desired size, thickness and shape in fewer strokes minimizing flour dusting needed. This optimizes flour usage.
Proper rolling technique is key to minimizing flaws that would require extra flour thereby increasing rotis per cup.
Effect of Roti Cooking Method
Cooking methodology also impacts the final roti quality and flour required:
Griddle Temperature
Very hot tawa allows the rotis to puff up faster with lesser raw flour inside. Cooler tawa gives denser rotis with more uncooked flour.
Water Sprinkling
Sprinkling water on the tawa creates steam which makes the rotis puff up faster requiring less flour.
Oil/Ghee Application
Greasing the tawa requires lesser dough per roti since the rotis don’t stick. Oil also enhances browning and puffing.
Roti Pressing
Pressing the rotis gently aids in faster and even cooking. Thinner rotis also require less flour due to pressing.
Cooking Time
Cooking longer allows moisture to fully evaporate giving lighter and fluffier rotis using up the flour better.
So correct cooking techniques like hot griddle, steam, greasing and pressing can optimize flour usage per roti.
Storing Leftover Roti Dough
Here are some tips for storing and using up leftover roti dough rather than wasting it:
– Place dough in an airtight container and refrigerate up to 2 days
– Lightly coat dough with oil to prevent drying out
– Allow refrigerated dough to come to room temperature before using
– Punch down dough to deflate and knead briefly before rolling
– Use leftover bits to make small mini rotis or katoris rather than discarding
– Combine pieces to make stuffed parathas or puris which use up all the dough
– Make breadcrumbs or crackers from stale leftover pieces of dough
– Use leftover dough as a thickener for curries and gravies instead of flour
With proper storage and usage, leftover roti dough can be completely used up without needing to waste any quantity.
Conclusion
To conclude, the exact number of rotis obtained from a cup of flour is variable based on several factors like roti size, thickness, flour type, kneading technique, rolling method and cooking style.
However, on average 1 cup of whole wheat flour yields about 8-10 medium sized rotis. With optimal preparation, rolling and cooking methodology, this number can be enhanced to 12 or more rotis per cup.
Efficient usage techniques like kneading well, resting adequately, minimizing flaws while rolling and correct cooking help reduce flour wastage thereby maximizing roti yield per cup. With practice and expertise, the number of rotis per cup can be optimized.
