Rotli – Indian Flatbread

Step 1: Prepare the Dough

In a mixing bowl, combine 2 cups of whole wheat chapati flour and 1/2 teaspoon of salt (optional). Mix well to incorporate the salt. Add 4 teaspoons of oil and mix by hand until the oil is well incorporated into the flour, creating a crumbly texture.

Step 2: Knead the Dough

Gradually add 3/4 cup of warm water, a little at a time, mixing until a soft dough forms. Knead the dough until it comes together into a smooth ball. Avoid overworking the dough.

Step 3: Rest the Dough

Drizzle a few drops of the remaining oil over the dough ball to coat its surface. Cover the bowl and let the dough rest for about 15 minutes.

Step 4: Prepare for Rolling

After 15 minutes, give the rested dough one final knead to ensure all ingredients are well mixed. Divide the dough into small, golf-ball sized portions.

Step 5: Roll the Rotli

Take one dough ball, smooth it out, and flatten it slightly. Dip the flattened dough ball into all-purpose flour (maida) for dusting. Using a rolling pin, roll out the rotli into a thin, even circle. If the dough sticks, re-dip it in flour. Run your hand over the rolled rotli to check for any thicker spots and roll them out.

Step 6: Cook on Tawa

Heat a tawa (skillet) on medium heat until it is nice and hot. Wipe off any excess flour from the rolled rotli and place it onto the hot tawa. Let it cook on the bottom side for about 1 minute, until small bubbles begin to appear. Do not let it get black spots or overcook.

Step 7: Puff on Flame

Once bubbles appear, flip the rotli to cook the other side on the tawa. After a short time, increase the heat to high. Using soft-edged tongs, carefully transfer the rotli directly onto the open flame. It will puff up nicely. Flip it once more to ensure even cooking and puffing.

Step 8: Serve with Ghee

Once cooked and puffed, remove the rotli from the flame and place it into an insulated hot case. Drizzle a little ghee over the hot rotli. Cover the hot case tightly to keep the rotlis soft and warm until ready to serve.

• Do not overwork the dough; knead just until it comes together.

• Using all-purpose flour for dusting helps in rolling thinner rotlis and prevents a gritty texture.

• Use soft-edged tongs to handle the rotli on the flame to avoid pinching and ensure even puffing.

• Keep cooked rotlis in an insulated box (hot case) to maintain warmth and softness.