Whole Wheat Roti vs White Flour Roti 

 The South African soft butter roti I grew up on, is typically made from white flour or even cake flour. Delicious as they are, they are not a friend of blood sugar levels or heart health. With more readers and myself making homemade bread and roti than ever before thanks to COVID-19, it seems necessary to consider new and healthier ways of making old favourites. Whole wheat roti is considered healthy enough for its daily consumption on the Indian subcontinent. It is made using unrefined or brown flour (also known as atta). This type of flour is considered healthier than its refined counterpart white flour (maida). Most recipes include just two ingredients wholewheat flour and water and the minimal use of oil and butter supplement its fame as a healthier choice than white flour-butter roti. This recipe is an adaptation of Amma's soft roti recipe. I recently discovered it mentioned in the South African Sunday Times as one of the best roti recipes you will stumble across. I replaced the white flour with wholewheat flour. For added flavour, I included gram flour(chickpea flour). I also substituted seed oil with olive oil instead. The added butter after cooking is optional. The result is soft brown roti. The fact that they are less calorific makes this type of roti more lovable.