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
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Ingredients
- 2 cups Wholewheat flour (atta)
- 2 teaspoons Oil
- ¾~1¼ cups Water
- To taste Salt
- As needed Ghee or butter, for brushing (optional)
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
Calories: 192kcal
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