Can you use all purpose flour for whole wheat to make roti?

You can't directly substitute all-purpose flour for whole wheat flour to make roti. Here's why:

* Gluten Content: Whole wheat flour has a higher gluten content than all-purpose flour. Gluten is what gives roti its chewy texture. Using all-purpose flour will result in a roti that is more soft and less chewy.

* Flavor and Texture: Whole wheat flour has a more robust, nutty flavor and a slightly coarser texture than all-purpose flour. Roti made with all-purpose flour will have a milder flavor and a smoother texture.

* Nutrition: Whole wheat flour is more nutritious than all-purpose flour because it contains the entire grain, including the bran and germ. Using all-purpose flour will reduce the nutritional value of your roti.

However, you can use a blend of all-purpose flour and whole wheat flour to make roti. This will give you a roti with a softer texture and milder flavor, while still providing some of the benefits of whole wheat flour.

Here's a simple recipe for roti using a blend of flours:

Ingredients:

* 1 cup whole wheat flour

* 1 cup all-purpose flour

* 1/2 teaspoon salt

* 1/4 cup water (adjust as needed)

* 1 tablespoon ghee or oil (for greasing)

Instructions:

1. In a large bowl, combine the flours and salt.

2. Gradually add water, mixing with your hands until a soft dough forms.

3. Knead the dough for 5-7 minutes, adding more water if needed.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

5. Divide the dough into 8-10 equal portions.

6. Roll each portion into a thin circle using a rolling pin.

7. Heat a griddle or tawa over medium heat.

8. Place a roti on the hot griddle and cook for 1-2 minutes per side, or until golden brown.

9. Brush the roti with ghee or oil while cooking for a softer texture.

10. Serve hot with your favorite curry or chutney.

Enjoy!