really impress friends and relatives with your culinary skills,
learn this simple recipe and surprise them by serving warm, home
made rotlis. Rotlis, which can be thin or thick, are served with
almost every meal in Gujarati households and make an ideal accompaniment
for either a vegetarian 'shaak' or meat dish.
make perfect rotlis each time follow a few simple steps. Click on
any of the images for a larger picture.
is best made with wholemeal flour that comes milled roughly, smoothly
or with a medium grain. Occasionally cooks mix chapatti flour with
plain flour to attain a texture that suits them, but you can also
use the flour straight from the packet. Try to use up the remaining
flour within a few months as you can make better rotlis with fresher
Time - 20 minutes
Resting Time - 10-15 minutes
Cooking Time: 20 -30 minutes
Makes - 13
Medium Wholemeal Flour
150ml Luke warm water
2 Tablespoons oil
Ghee or butter to spread
Plain flour to dust.
a mixing bowl and add the flour and oil. Mix the two together with
your hands and whilst kneading gradually pour in the water. The
final amount of water required will be dependent on the absorbency
of level of the flour so leave a little until you have mixed the
flour well. Add remaining 50ml if you want a softer mix. A softer
dough allows you to produce a much thinner and pliable chapatti
that will not crack at the edges when cooked. However soft rotli
dough is hard to roll without some skill so practise a few times
before hosting a dinner party!
the dough for about 2-3 minutes. The dough should be smooth and
pliable, cover and allow to relax for 10-15 minutes.
a teaspoon of oil onto your palms and knead once more, very briefly.
Divide the dough into 13 equal parts. Each portion should be about
the size of a ping-pong ball.
you start to roll, dust each flattened ball with plain flour and
use a rolling pin to make a thin circle measuring about 14-15cm
in diameter. The trick to a perfect rotli is to ensure that it rolled
out evenly. Do not grip the rolling pin too tightly. Place the palms
of your hands on the tapered edges of the rolling pin and let the
rotli almost roll itself. It does not matter how long it takes for
you to roll the rotli- the result should be smooth and even. A common
failing when rolling is to press too hard at the centre giving a
rotli that is thin in the middle and thicker on the edges. This
leads to uneven cooking.
a non-stick pan over medium heat. Place your rotli into it. As soon
as you can see little bubbles appear on its surface - usually within
30 seconds - turn it over onto the other side. Cook the other side
for 30 seconds. Then place it under a preheated grill or directly
onto the fire to bloat (little brown specks will appear on the surface).
Turn it over during bloating. The preferred method to bloat the
rotli varies from household to household. Many use a pair of smooth
tongs (chipyo), some use a mesh grill and yet others place it under
the grill. The key is to get air into the rotli to make it soft
your cooked rotli in a plate and smear with a little melted ghee
all the rotlis in the same way and stack them on top of each other.
Keep them covered with a clean tea towel, NOT a container, as steam
given off by hot rotlis will dampen the rest. Serve hot with any