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One of the most requested Indian basic recipes was rotli, also known as roti or chapati. People wanted a measured out recipe for the dough, which can be hard to get right! If you make the dough to hard then the rotli turns out super chewy and hard, if you add too much water you get a floppy mess! After a couple of fails, I finally got the ratio right! For every 100 grams of flour, I used 70 mL of water (70% hydration).
The other difficult part about making rotli can be the actual rolling out of the bread. Growing up, mothers like to tell their daughters that their rotli has to be perfectly round otherwise they’ll never find a husband. Despite want aunties say, it’s not true. My rotli will forever be wonky. I don’t make it often enough to master the roundness but they taste great regardless. The key factor is to roll the dough out into an even thin layer so that it puffs up! It can be the shape of Australia, but as long as it’s evenly rolled out, it will be just fine!
This recipe makes 6 rotli, so feel free to double it up if your family is larger! Rotli usually only lasts for 24 hours in an airtight container before it starts getting hard and chewy. The shelf-life is pretty minimal which is why my mom would make fresh rotli every single day. Here is a quick video to show you how to make rotli step by step!
Rotli
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Rotli, aka roti or chapati, is an unleavened flatbread from India. Rotli is thin bread that is eaten every day in Gujarati homes and is super simple to make!
Ingredients
- 3/4 cup (100 g) fine durum whole wheat flour (roti/chapati flour)
- 1/3 cup (70 mL) warm water
- 1/2 tsp vegetable oil
- 1/4 cup all-purpose flour for dusting
- 2 tsp ghee
Instructions
- Add durum wheat flour to a large bowl. Add a bit of the warm water and mix until clumpy, add the rest of the water and knead the dough until it comes together. Once it comes together into a slightly tacky dough, knead for 5 minutes. It should be the consistency of Play-Do. Roll the dough into a smooth ball and lightly coat with oil. Place the dough ball into the bowl and cover. Set aside for 15 minutes.
- Break apart the dough and roll the dough into small golf-ball sized balls (about 6).
- Set up a rolling station. You will need a plate of all-purpose flour, a plate to place your rolled out rotlis and a cutting board/surface to roll the rotlis out on.
- Take one dough ball and press it until its slightly flattened. Use a rolling pin to roll it out until it is 3 inches wide. Dip one side of the disc into the flour. Place the floured side down and then flip the rotli over. Roll the rotli out until it is 1/8 inch thick or about 7 inches wide. It should be thin. Place onto a clean plate and repeat until all the rotlis are rolled out.
- Heat a nonstick skillet or cast iron pan over high heat until it is hot. Once the skillet is hot, turn the heat down to medium-high. Lay one rotli down onto the skillet and cook for 45 seconds or until the dough starts to bubble up and slightly brown. Flip and cook for another 45 seconds. If you have a gas stove, turn the heat up to high and, using tongs, place the rotli directly onto the flame for 2 seconds on each side until it puffs up. Immediately spread 1/4 tsp of ghee onto the rotli and set aside. Cook the rest of the rotli.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Indian
