Rotli – Soft Indian Flatbread

Ready in

45 mins

Cuisine

Indian · Gujarati

Prep Time

20 min

Cook Time

25 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~300 kcal
Recipe by Show Me The Curry! on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 6 ready
All Ingredients

For the Rotli Dough

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Flour Mixture

    In a large mixing bowl, add the chapati flour and optional salt. Pour in the oil and mix with your fingers until the oil is well incorporated and the mixture resembles breadcrumbs.

  2. Knead the Dough

    Gradually add the warm water, a little at a time, while mixing and to form a soft, pliable dough. The dough for rotli should be softer than typical chapati dough.

  3. Rest the Dough

    Once the dough comes together, for another minute. Drizzle a few drops of the remaining oil over the surface to coat it. Cover the bowl and let the dough rest for .

  4. Divide the Dough

    After resting, give the dough one final . Then, divide it into small, equal-sized portions, slightly larger than a golf ball.

  5. Roll the Rotli

    Take one dough ball, flatten it into a disc, and dredge it in all-purpose flour (maida). Using a rolling pin, roll it out into a thin, even circle. Dust with more flour as needed to prevent sticking. Once rolled, gently pat it between your hands to remove excess flour.

  6. Cook on the Tawa

    Heat a tawa (griddle) on medium heat. Once hot, place the rolled rotli on it. Cook the first side until you see small bubbles forming, about . Flip and cook the other side until light brown spots appear, about .

  7. Puff on Open Flame

    Increase the stove flame to high. Using tongs, carefully remove the rotli from the tawa and place it directly on the open flame. It will puff up into a ball. Flip it quickly to cook both sides for a few seconds until lightly charred spots appear.

  8. Finish and Store

    Remove the puffed rotli from the flame and place it in an insulated container. Apply a little ghee on top. Cover immediately to keep it soft. Repeat the process for all the remaining dough balls.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
AllergensThis recipe contains gluten and dairy.
glutendairy

Helpful Tips

Small details that can improve the final result.

  • TipUsing Warm Water (heated for

    Using warm water (heated for 30 seconds in the microwave) helps make the dough soft.

  • Cooking tipUsing All

    Purpose flour (maida) for dusting makes rolling easier and prevents a gritty texture on the final rotli.

  • TipEnsure the Tawa (griddle) Is

    Ensure the tawa (griddle) is very hot before placing the rotli on it.

  • TipUse Tongs with Soft

    Rounded edges to handle the rotli on the flame to prevent piercing it, which would stop it from puffing up.

  • TipStore Cooked Rotlis in an

    Store cooked rotlis in an insulated container (hot case) to keep them soft and warm.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...