Always make the dough at least half an hour before cooking. Rotlis are usually eaten with the vegetables and the daals in the main part of the meal. In the Gujarati household, rice is served after the rotlis. A perfect meal would mean serving hot rotlis straight off the pan! See the video on YouTube of 'How to make Rotlis'. See link above.
- 125 Gm Whole wheat flour Ruchmehl in Switzerland.
- Half to one Tbsp Vegetable oil corn, sunflower or rapseed
- 65 Ml Water Room temperature
Items for rolling
- Rolling pin 1 Velan
- Rolling board 1 Adani
- Roasting pan 1 Taavdi Flat or curved heavy pan with a handle
- Extra flour Ataman Half cup plain flour mixed with 2 tablespoon rice flour
- Hal a cup Melted ghee or soft margarine To spread over hot rotli.
- Place flour in a deep wide basin and make a well
- Add the oil and rub thoroughly into flour
- Make a well in flour again and add the water in stages
- Mix quickly and knead. The resulting dough should be soft but not sticky
- Knead for a few minutes, Using up all the flour in the basin. Smear some oil on the palm and knead further. The kneading releases gluten which helps in the rolling process and also to make a perfect puffed up soft rotli.
- Cover and leave to one side for at least 15 to 30 minutes
- Prepare rolling pin, board, pan, extra flour, and ghee to start making rotlis. Also prepare a container with a lid for storage ( garmu)
- Divide dough into 15 equal balls. Once started, try and make all rotlis in one session. This way the heat remains constant and you will get even, unburnt, soft puffed up rotlis! If the pan gets too hot then the dough will get stuck to the pan. In that case remove the dough, wash the pan removing all the stuck burnt dough and start again.
- Knead each small dough further before first dipping into the dry flour. Then roll this dough to about 3-4" in diameter.
- Dip the disc I nto the flour again and roll further until you have an even 7-8" disc.
- Ensure pan is hot. Reduce heat to medium and place the rolled dough on the hot pan. When you see bubbles forming turn the dough over.
- Let the second side cook completely before turning up the heat to high and flipping the first side of rotli straight onto the open flame.
- The rotli should puff up into one big ball. Remove from heat, pat it flat and spread a small amount of the melted ghee all over the first side.
- This hot rotli is now ready to eat! Or else store in a container with a lid.
The 125g can make 15-20 rotlis depending on the size and thickness of each. Komal, you can substitute the whole meal with a gluten-free flour available in the shops. Please remember that gluten-free dough is more difficult to roll and will not puff up as much as wheat flour. When buying the glutenfree dough try and look for one that has smaller amount of maize/corn and rice flour. You want to look for flour that has some binding properties. Experiment! Look up thepinkrosebakery.com for more details of gluten-free flours. All rotlis are best eaten hot, specially the gluten-free ones which would otherwise become quite dry and hard. Many thanks to Komal for helping me to make the 'How to make rotlis' video.