Rotis, Naans & Pooris
High-Protein Spinach Tofu Roti
A soft, protein-packed roti made with whole wheat flour, tofu, and blended spinach — hearty, vibrant, and simple enough for a weeknight. A fun twist on the classic that sneaks in extra greens and protein.
By Sai Balaji·PREP 15 MINUTES·COOK 20 MINUTES·SERVES ~10–12 rotis
Watch it made
Ingredients
- whole wheat flour500 g
- firm tofu, divided1 block
- spinach¼ packet
- water½ cup
- salt1 tbsp
- oil2 tbsp
- Flour, for rolling
- Oil or butter, for cooking
Instructions
- 1Make the tofu mixture: Add 500 g whole wheat flour to a large bowl. Crumble ½ block of firm tofu into the flour and mix.
- 2In a blender, combine the remaining ½ block of tofu, ¼ packet spinach, and ½ cup water. Blend until completely smooth.
- 3Make the dough: Add 1 tbsp salt and 2 tbsp oil to the flour mixture. Slowly incorporate the spinach-tofu blend while mixing until a dough forms.
- 4The dough should feel soft and pillowy but not wet or sticky. If necessary, adjust with a small amount of flour or water until you reach the right consistency.
- 5Shape the rotis: Divide the dough into medium-sized balls. Lightly coat each ball with flour and roll it into a thin, round circle.
- 6Cook: Lightly grease a pan with oil or butter and heat over medium-high heat. Cook each roti, flipping as needed, until both sides develop an even amount of golden-brown spots.
- 7Serve warm with your favorite curry.