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    Home » Flatbread » Gujarati Rotli

    How to make Soft Roti | Video Recipe

    Published: Sep 29, 2020 by Pavani · 12 Comments

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    Recipe to make the best soft, paper-thin Gujarati rotli aka phulka/ roti. These basic Indian flatbread need just 2 basic ingredients and are very easy to make.

    Hand holding piece of soft roti

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    Rotlis are simple, everyday Gujarati style flatbread. They are made paper thin and cooked directly on the flame to puff them up. These are also called phulkas/ chapati/ chappati in certain parts of India.

    A roti to an Indian is what a flour tortilla is to a Mexican. The main difference is the type of flour used. Roti is made with whole-wheat flour whereas tortilla is made with either all-purpose flour or corn flour.

    They are used as silverware in India to wrap around dals, curries, and condiments.

    My mom makes the best soft roti that stay soft for a very long time. I learned a lot of tips and tricks from her and now I can make soft, puffed roti pretty well.

    I have included all the tips and tricks that I learnt over the years in this post. The video tutorial will also help you to understand the process better.

    Black plate with a stack of rotli

    Ingredients

    Roti recipe needs just 2 basic ingredients.

    Atta - is Indian whole-wheat flour. It is made from lighter Indian wheat that has lower protein and is less hardy than US wheat. And that makes it perfect to make these fluffy, soft, thin-flatbreads.

    You can buy Atta in Indian, Pakistani, Middle Eastern and other Asian grocery stores.

    If you cannot find atta, then the best option is to mix equal quantities of whole-wheat flour and all-purpose flour.

    Ingredients needed for the recipe - details listed in recipe card

    Oil - I use either canola or vegetable oil.

    Ghee or butter - optional, but I highly recommended. Brushing cooked rotli with melted ghee or butter adds flavor and keeps them soft longer.

    Instructions

    Recipe to make roti is very simple. But it needs practice and patience. So, if you fail to make round, soft Gujarati rotli the very first time, don't be discouraged.

    They will taste great, no matter what. But, overtime, you will be able to roll them out perfectly and make them puff up 100% of the time.

    Make the dough:

    In a mixing bowl, combine atta and salt in a mixing bowl. Add enough water to make a soft dough.

    Add oil and knead until it is smooth and pliable, about 5~8 minutes. Keep the dough on the soft side and not stiff. Cover and set aside for 20~30 minutes.

    Step by step photos showing the making of dough

    Make the Roti

    Divide the dough into 12~15 equal portions. On a floured surface, roll the dough ball to form a 5"~6" diameter round disc. Make sure that the disc is even - not too thin or thick.

    Dust off the excess flour and place it on a plate or parchment paper. Cover with a kitchen towel, while you roll out the rest of the dough.

    Place a piece of parchment between the rolled out discs to prevent them from sticking to each other.

    Step by step photos showing rolled out and cooked roti

    Heat a medium size tawa or griddle on medium ~ medium-high heat. If you have a gas stove, light another burner and keep the flame on medium.*

    Transfer the rolled out flatbread onto the hot pan and after a few seconds, gently flip it over. Cook on the other side until air pockets appear on the surface.

    Now flip the disc directly onto the open flame and let it puff up, about 10~20 seconds. Lift it off with a pair of tongs and place in a casserole dish or a piece of aluminum foil or a kitchen towel.

    Brush one or both sides with ghee/ butter (if using) and fold the foil or kitchen towel over the roti to keep them warm. Repeat with the remaining dough.

    Red Casserole dish with freshly made chapatti and a vegetable curry on the side

    Tips

    • If you cannot find atta, then the best option is to mix equal quantities of whole-wheat flour and all-purpose flour.
    • To make soft, fluffy Gujarati rotli:
      • Make sure that the dough is soft and not stiff. It should almost feel like play dough - pliable and soft.
      • Knead the dough until it is smooth, about 5~7 minutes.
      • It is OK if the dough is little sticky. I find that sticky dough is better than dry dough.
      • Make sure that the flatbread are rolled out evenly thick - there should not be any tears and they should be neither too thick or too thin.
      • Cook on medium to medium-high heat.
      • DO NOT cook the roti for too long. This makes them tough and chewy.
    • If you have an electric burner, then use a heat diffuser to cook the phulka directly on the flame. If you don't have a heat diffuser, then simply cook it in the pan until evenly cooked on both sides.
    • Brush cooked flatbread with melted ghee or butter to add flavor and keep them soft longer.
    • Roti freeze beautifully. Don't brush them with ghee before you freeze them. Keep them tightly wrapped in an aluminum foil or plastic wrap and then place in a freezer-safe ziploc bag. To thaw - wrap 2~3 roti in a damp paper towel and microwave for 30~40 seconds. Brush with ghee and enjoy!!
    White plate with a stack of Indian flatbread and a half on top

    Frequently Asked Questions

    What flour is used to make Roti/ Indian flatbread?

    Roti is made with light whole-wheat grain called 'ATTA'. Wheat grown in India is not as hardy and has less protein compared to US wheat.

    Can I make roti with whole-wheat flour?

    As explained in the previous question, ww flour available in the US has higher protein. When you knead dough made with this flour, it develops gluten, which will make the roti chewy and tough.

    Can I make Indian flatbread with other flours?

    Yes, you can use spelt, buckwheat etc. can be used along with atta in this recipe.

    Few more Indian flatbreads to try

    • Avocado Palak Roti
    • Dhapate
    • Carrot Poli
    • Vegetarian Kheema Paratha
    • Khamiri Roti

    Side dishes to serve with Indian flatbread

    • Kashmiri paneer tikka masala
    • Methi Chaman
    • Creamy brussels sprouts curry
    • Hara butter paneer masala
    • Punjabi dal tadka
    Gujarati Rotli

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    White plate with Stack of roti

    Rotlis

    Rotlis are super soft paper thin rotis that need just 2 basic ingredients. They are easy to make and make any meal special when served with a yummy side dish
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 1 hour hr
    Course: breads
    Cuisine: gujarati
    Servings: 12 Roti

    Ingredients

    • 2 cups Atta (Indian Whole Wheat flour) (atta)
    • 2 teaspoons Oil
    • ¾~1¼ cups Water
    • To taste Salt
    • As needed Ghee or butter, for brushing (optional)
    Get Recipe Ingredients

    Instructions

    Make the Dough:

    • In a mixing bowl, combine atta and salt in a mixing bowl. Add enough water to make a soft dough.
    • Add oil and knead until it is smooth and pliable, about 5~8 minutes. Keep the dough on the soft side and not stiff. Cover and set aside for 20~30 minutes.

    Make the Roti:

    • Divide the dough into 12~15 equal portions. On a floured surface, roll the dough ball to form a 5"~6" diameter round disc. Make sure that the disc is even - not too thin or thick.
    • Dust off the excess flour and place it on a plate or parchment paper. Cover with a kitchen towel, while you roll out the rest of the dough.
    • Place a piece of parchment between the rolled out discs to prevent them from sticking to each other.
    • Heat a medium size tawa or griddle on medium ~ medium-high heat. If you have a gas stove, light another burner and keep the flame on medium.*
    • Transfer the rolled out flatbread onto the hot pan and after a few seconds, gently flip it over. Cook on the other side until air pockets appear on the surface.
    • Now flip the disc directly onto the open flame and let it puff up, about 10~20 seconds. Lift it off with a pair of tongs and place in a casserole dish or a piece of aluminum foil or a kitchen towel.
    • Brush one or both sides with ghee/ butter (if using) and fold the foil or kitchen towel over the roti to keep them warm. Repeat with the remaining dough.

    Notes

    • If you cannot find atta, then the best option is to mix equal quantities of whole-wheat flour and all-purpose flour.
    • To make soft, fluffy Gujarati rotli:
      • Make sure that the dough is soft and not stiff. It should almost feel like play dough - pliable and soft.
      • Knead the dough until it is smooth, about 5~7 minutes.
      • It is OK if the dough is little sticky. I find that sticky dough is better than dry dough.
      • Make sure that the flatbread are rolled out evenly thick - there should not be any tears and they should be neither too thick or too thin.
      • Cook on medium to medium-high heat.
      • DO NOT cook the roti for too long. This makes them tough and chewy.
    • If you have an electric burner, then use a heat diffuser to cook the phulka directly on the flame. If you don't have a heat diffuser, then simply cook it in the pan until evenly cooked on both sides.
    • Brush cooked flatbread with melted ghee or butter to add flavor and keep them soft longer.
    • Roti freeze beautifully. Don't brush them with ghee before you freeze them. Keep them tightly wrapped in an aluminum foil or plastic wrap and then place in a freezer-safe ziploc bag. To thaw - wrap 2~3 roti in a damp paper towel and microwave for 30~40 seconds. Brush with ghee and enjoy!!

    Nutrition

    Serving: 1roti | Calories: 82kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 0.5mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Usha Rao

      April 21, 2016 at 11:53 am

      Rotlis have puffed really well and live photo of rotli on the stove is cool!

      Reply
    2. Sandhya Hariharan

      April 21, 2016 at 4:15 pm

      Beautifully captured Pavani... We have always been making them for years.. Call them Phulka's or Rotli's they are same... I have grown up with Gujrati neighbours... and mum has been making them literally everyday ever since I have known..

      Reply
    3. Srividhya Gopalakrishnan

      April 21, 2016 at 5:37 pm

      oh wow.. beautifully puffed up rotlis. Love that video.

      Reply
    4. Kalyani

      April 22, 2016 at 2:15 am

      It's puffed up so beautifully !! N how is that short video captures Pavani ?My husband would be mighty pleased if IMade him such puffed phulkas .....

      Reply
    5. Srivalli

      April 22, 2016 at 8:23 am

      I love your gif..its puffed up so well pavani..

      Reply
    6. lavanya manvi

      April 22, 2016 at 12:55 pm

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      Reply
    7. vaishali sabnani

      April 26, 2016 at 5:37 pm

      I loved that rotli puffing..really cool..and yes the Gujrati rotlis are paper thin, even over so many years I havent been able to master this art.

      Reply
    8. Sapana Behl

      May 05, 2016 at 2:51 am

      Puffed rotlis looks wonderful.Love the entire setup.

      Reply
    9. Nalini's Kitchen

      May 09, 2016 at 12:08 am

      Rotlis puffed up so well,love the gif.

      Reply
    10. Sandhya Ramakrishnan

      October 06, 2020 at 8:52 am

      5 stars
      Absolutely love a good fluffed up roti for dinner. I have been using this recipe to make mine and they turn out perfect every time. Thanks for the detailed recipe and tips!

      Reply
    11. Chef Mireille

      October 09, 2020 at 6:14 pm

      5 stars
      love your description of the roti as silverware - hahaha - I had never before made puffy rotis on open flame. Loved learning the process, so easy to follow with your step by step instructions

      Reply
    12. Usha Rao

      October 17, 2020 at 1:05 pm

      5 stars
      My roti puffs up really when but are not as soft as your roties. The trick seems to be addition oil. Came out really soft this time. Thanks for the tip!

      Reply

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