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

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Prep Time: 10

Cook Time: 20

Total Time: 1

Course: breads

Cuisine: gujarati

Servings: 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)

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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!!

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