Rotli – Indian Unleavened Bread

Step 1: Combine Dry Ingredients

In a mixing bowl, add 2 cups of whole wheat chapati flour. Add 1/2 teaspoon of salt (optional) and mix it well into the flour using your hands to ensure it's evenly incorporated.

Step 2: Add Oil and Mix

Pour 4 teaspoons of oil into the flour mixture. Mix the oil into the flour thoroughly with your hands until all the oil is well incorporated and there are no visible oil lumps, resulting in a crumbly texture.

Step 3: Knead Dough with Warm Water

Gradually add 3/4 cup of warm water (heated in the microwave for 30 seconds) to the flour mixture, a little at a time. Continue mixing and kneading until a soft, pliable dough forms. Do not overwork the dough; knead just until it comes together into a smooth ball.

Step 4: Rest the Dough

Drizzle any remaining oil from the bowl over the surface of the dough ball to coat it. Cover the bowl and let the dough rest for about 15 minutes. This helps the dough become softer and more elastic.

Step 5: Prepare Dough Balls for Rolling

After resting, give the dough one final knead to ensure all ingredients are well mixed. Divide the dough into small, golf-ball-sized portions. Smooth each portion into a round ball and then flatten it slightly into a disc.

Step 6: Roll Out the Rotli

Lightly dust your rolling surface and the dough disc with all-purpose flour (maida). Using a rolling pin, roll out the dough into a thin, even circle. If the dough starts sticking, re-dust it with flour. Continue rolling until the rotli is thin and about 6-7 inches in diameter. Once rolled, gently wipe off any excess dry flour from the surface of the rotli.

Step 7: Cook the Rotli on Tawa

Heat a tawa (flat griddle or skillet) over medium heat until it's nice and hot. Place the rolled rotli onto the hot tawa. Cook for about 1 minute on the first side, until small bubbles begin to appear on the surface. Do not let it get black spots or overcook. Flip the rotli to the other side and cook briefly.

Step 8: Cook the Rotli on Direct Flame

Increase the heat of your stove to high. Using soft-edged tongs, carefully lift the rotli from the tawa and place it directly over the open flame. Gently move it around and flip it until it puffs up nicely and develops light brown spots. This should take only a few seconds.

Step 9: Serve with Ghee

Once puffed and cooked, remove the rotli from the flame. Place it into an insulated hot case or a container lined with a clean cloth. Drizzle a small amount of ghee over the hot rotli (optional). Cover the hot case tightly to keep the rotlis warm and soft until ready to serve.

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

• Use all-purpose flour for dusting while rolling to make the process easier and prevent a gritty taste.

• Do not overcook the rotli on the tawa, as it can dry out.

• Use soft-edged tongs when cooking the rotli directly on the flame to avoid pinching and tearing it.

• An insulated hot case is recommended to keep the cooked rotlis warm and soft until serving.

• Drizzling ghee on the hot rotlis enhances their texture and flavor.