The first time I had rotlis were at one of my Gujarati friend’s cousins house while in Graduate school. The lovely couple invited us over for dinner and bhabhi (my friend’s SIL) made a huge spread of delicious Gujarati dishes. But all I can remember from that day were her super soft freshly made rotlis. She even used to send a pack of rotlis with our friend for all of us. So whenever I think of rotlis, I think of bhabhi and her amazing hospitality.
Finally after all these years, I tried making rotlis at home. They are nowhere close what I had years ago, but they were soft and puffed up beautifully, so I’m happy for now 🙂
Recipe from Tarla Dala.com:
- 2 cups Wholewheat flour (atta)
- To taste Salt
- Combine flour, salt and oil in a mixing bowl. Add enough water to make a smooth, pliable dough. Cover and set aside for 20~30 minutes.
- Divide the dough into 12~15 equal portions. Roll each piece into a 5"~6" thin roti.
- Heat a tawa or griddle on medium heat. Place the rotli on it and after a few seconds, flip it over. Cook on the other side until air pockets appear on the surface, then turn it over onto the flame until the rotli puffs up.
- Keep rotlis warm wrapped in kitchen towel while you repeat making rotlis with the remaining dough.
- Smear ghee on top of each rotli and serve immediately with a curry or dal.