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 thoroughly with your hands to ensure the salt is evenly distributed.

Step 2: Add Oil and Mix

Add 4 teaspoons of oil to the flour mixture. Mix well with your hands until the oil is fully incorporated into the flour and no lumps remain.

Step 3: Knead the Dough

Gradually add 3/4 cup of warm water, a little at a time, while kneading the mixture. Continue kneading until a soft, pliable dough forms. Do not overwork the dough; knead just until it comes together.

Step 4: Rest the Dough

Form the dough into a smooth ball. 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 approximately 15 minutes.

Step 5: Prepare for Rolling

After the dough has rested, give it one final knead. Divide the dough into small portions, slightly larger than a golf ball, and roll each portion into a smooth ball.

Step 6: Roll the Rotlis

Flatten a dough ball and dip it into all-purpose flour (maida) for dusting. Using a rolling pin, roll the dough out into a thin, circular shape. If the dough starts to stick, re-dip it lightly in the all-purpose flour. Continue rolling until it is thin.

Step 7: Cook on Tawa

Wipe off any excess all-purpose flour from the rolled rotli. Heat a tawa (flat griddle or skillet) over medium heat until it is nice and hot. Place the rolled rotli onto the hot tawa. Cook for about 1 minute until small bubbles begin to appear on the surface.

Step 8: Flip and Cook

Using soft-edged tongs, flip the rotli to the other side. Cook for approximately 30 seconds on this side.

Step 9: Puff on Flame

Increase the heat to high. Carefully transfer the partially cooked rotli from the tawa directly over the open flame using tongs. The rotli will quickly puff up. Once puffed, remove it from the flame.

Step 10: Serve with Ghee

Place the hot, puffed rotli into an insulated box (hot case) to keep it warm. Optionally, drizzle a little ghee on top of the rotli. Cover the insulated box tightly to keep the rotlis soft and hot until you are ready to serve. Repeat steps 6-10 for the remaining dough.

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

• Use all-purpose flour (maida) for dusting while rolling to prevent sticking and achieve a smoother, thinner rotli without a gritty texture.

• Ensure the tawa is hot before placing the rotli to cook evenly.

• Use soft-edged tongs to handle the rotli, especially when transferring to the flame, to avoid pinching and ensure it puffs up properly.

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