Best High-Protein Roti Recipe Using Protein Atta (Soft, Easy & Nutritious)

The most common question we get from new Gourmet Staples customers: "My rotis are coming out hard — what am I doing wrong?"

Almost always, it's one of three things: not enough water, skipping the dough rest, or rolling too thin. This high protein roti recipe fixes all three. Follow it once and you'll have soft, pliable rotis with about 8 to 10g of protein each (around 8 to 9g with our 28g Protein Atta, about 10g with Pro Atta 30), compared with 3 to 4g in a regular atta roti.

---

Ingredients

• 2 cups Gourmet Staples Pro Atta 30 or 28g Protein Atta
• ¾ to 1 cup warm water (start with ¾, add more as needed)
• ½ tsp salt (optional)
• 1 tsp oil or ghee (optional, for softer rotis)

Makes: 8–10 medium rotis | Prep time: 10 min + 20 min rest | Cook time: 20 min

---

Step-by-Step Instructions

Step 1: Mix the Dough

Add 2 cups of protein atta to a large mixing bowl. Add salt if using. Make a well in the centre and add warm water gradually — start with ¾ cup. Mix with your fingers as you pour. Protein atta can absorb slightly more water than regular atta, so don't be alarmed if the dough feels dry at first.

Step 2: Knead Thoroughly

Knead the dough for 8–10 minutes until it's smooth, soft, and slightly tacky (not sticky). If it's too dry, add water a tablespoon at a time. If it's too sticky, dust with a little dry atta. The dough should spring back slowly when you press it with your finger.

Step 3: Rest the Dough (Don't Skip This!)

Cover the dough with a damp cloth or cling wrap and let it rest for 15–20 minutes. This is the most important step for soft rotis with protein atta. The flour needs time to fully hydrate. After resting, you'll notice the dough is noticeably softer and more pliable.

Step 4: Divide and Roll

Divide the dough into 8–10 equal balls (roughly the size of a golf ball). Dust your rolling surface lightly with dry atta. Roll each ball into a circle approximately 6–7 inches in diameter. Roll slightly thicker than you would regular atta — protein atta rotis puff better and stay softer when not rolled paper-thin.

Step 5: Cook on the Tawa

Heat a tawa or flat pan on medium-high heat until hot. Place the rolled roti on the tawa. Cook for 30–45 seconds until you see small bubbles forming on the surface. Flip and cook the other side for 30–45 seconds. Then hold the roti directly over the flame (or press with a folded cloth on the tawa) until it puffs up. Remove and apply ghee if desired.

---

Protein Per Roti (Approximate)

Atta (about 30–33g dry flour per roti)	Protein per 100g	Protein per roti	Protein in 3 rotis
Regular whole wheat atta	~12g	~3–4g	~11g
Gourmet Staples Protein Atta	~28g	~8–9g	~25g
Gourmet Staples Pro Atta 30	30g	~10g	~30g

Values are approximate and depend on roti size. Always check the current pack label.

---

Can You Make High Protein Atta at Home?

Yes, you can raise the protein in regular atta at home, but only up to a point. The usual method is to mix whole wheat atta with higher-protein flours such as besan (gram flour), soya flour or sattu. Typical values per 100g are roughly 12g protein for whole wheat atta, about 22g for besan and about 35 to 40g for full-fat soya flour.

Home mix (by weight)	Approx. protein per 100g	What to expect
100% whole wheat atta	~12g	Soft, familiar roti
80% atta + 20% besan	~14g	Slightly nutty, a little denser
70% atta + 15% besan + 15% soya flour	~17–18g	Denser dough, rotis dry out faster

The limits of a home mix:

• It is hard to go past about 18–20g protein per 100g with kitchen flours. Adding more besan or soya makes rotis crumbly, heavy and strongly flavoured.
• Rotis turn hard because less gluten is left to hold the dough together. Ready-made protein atta uses wheat protein and a binder like guar gum to keep rotis soft.
• Every batch is different, so it is difficult to know how much protein you are actually eating.

If you want 25g or more protein per 100g with rotis that still puff, a ready blend is easier. Pro Atta 30 high protein atta lists four ingredients (stone-ground whole wheat, wheat protein, defatted soya and guar gum) and 30g protein per 100g, and costs ₹900 for a 4.5 kg pack (about ₹200 per kg). Compare options in our best protein atta buyer guide.

---

Beginner Tips for Perfect Rotis Every Time

• Use warm water, not cold — warm water helps the dough hydrate faster
• Don't rush the rest — 20 minutes makes a bigger difference than any other step
• Roll slightly thicker — protein atta rotis puff better when not rolled too thin
• High heat on the tawa — a hot tawa is essential for puffing; don't cook on low heat
• Store covered — keep cooked rotis in a covered container or wrapped in a cloth to retain softness

---

Variations to Try

High-Protein Methi Paratha

Add ½ cup fresh fenugreek (methi) leaves, ¼ tsp turmeric, and ¼ tsp ajwain to the dough. Roll slightly thicker and cook with a drizzle of ghee. The bitterness of methi balances beautifully with the nutty flavour of protein atta.

High-Protein Dosa Batter

Mix 1 cup protein atta with 2 cups rice flour and enough water to make a thin, pourable batter. Rest for 30 minutes. Cook on a hot, lightly oiled tawa for crispy, protein-rich dosas. No fermentation needed.

High-Protein Pizza Base

Mix 1.5 cups protein atta with ½ tsp yeast, ½ tsp salt, 1 tsp olive oil, and enough warm water to form a soft dough. Rest for 45 minutes. Roll into a thin base and bake at 220°C for 8–10 minutes before adding toppings. Nuttier and higher in protein than regular pizza dough.

---

Frequently Asked Questions

Which is the best high protein atta for soft rotis?

Look for 25g or more protein per 100g, a short ingredient list and a binder such as guar gum or psyllium that keeps the dough soft. Pro Atta 30 has 30g protein per 100g and four ingredients; our Protein Atta has 28g per 100g in a multigrain blend. Both roll and puff like regular atta when you rest the dough for 15 to 20 minutes.

What is the price of protein atta?

Pro Atta 30 is ₹900 for 4.5 kg (5 x 900g), about ₹200 per kg or under ₹7 per roti. Protein Atta is ₹649 for 900g, ₹1,299 for a pack of 2 and ₹1,849 for a pack of 3. For the full cost per roti and per gram of protein, read our protein atta price guide.

Is home-made protein atta cheaper than ready protein atta?

A besan or soya home mix costs less per kg, but it usually reaches only about 14 to 18g protein per 100g and the rotis turn denser. A ready high protein atta gives 28 to 30g per 100g with soft rotis, so compare the price per gram of protein, not only the price per kg.

Can I mix protein atta with my regular atta?

Yes. Start with half protein atta and half regular atta, then increase the protein atta over one or two weeks. The protein per roti goes up with the share of protein atta in the dough.

---

Ready to Try It?

→ Buy high protein atta: Pro Atta 30, about 10g protein per roti, ₹900 for 4.5 kg

Want a smaller pack? Buy protein atta online (28g protein per 100g, ₹649 for 900g) or see the full high protein atta collection.

Also read: The Complete Guide to Protein Atta | Protein Atta vs Regular Atta | High protein vegetarian Indian foods

General nutrition information, not medical advice. Last updated: October 2026.