I love rotli(s). I love them for breakfast, lunch and dinner. They go well with curries or with a healthy spread of jam, Nutella, peanut butter or as a wrap for some delicious fillings. Since I love rotlis so much I decided that was the first recipe I was going to share.
Do not be afraid, its very simple. You just need the right tools and the right attitude.
Also known as: Indian flat-bread, chapati, roti, kolcha, mani
Source: My mummy taught me
Servings: Makes about 14-15 rotlis
- 2 cups whole wheat flour (can also use durum atta)
- 1/2 cup white flour
- 1 tsp salt
- 4 Tbsp vegetable oil
- 1 cups hot water (approximately)
You can form the dough using a stand mixer or your hand. For the stand mixer, use your dough hook and pour all the ingredients in the order listed above and let the machine do the work. It’s done when the dough leaves the side of the mixing bowl forming a big clump.
For us traditional gals (or who are saving up for a spanking new orange kitchen aid mixer, just like Rachel Ray’s!) follow the below directions:
- Combine the flours, salt and oil in a bowl using a whisk/fork. Ensure that the oil is coated by the flour.
- Slowly pour the hot water into the bowl, while mixing with a fork. Do not use your hand since the water is hot!
- Keep adding water till the lumps are big. Stop adding water when you see that the mixture is coming together.
- Pour out the flour mixture on a clean kitchen tabletop. I use my glass cutting board (which is huge).
- Let it cool for a bit, then bind with your hands till it forms a big ball of dough. The dough should not be too firm or too soft.
- Usually takes me 3-5 minutes of intense kneading.
Forming the rotlis:
- While the dough is still warm divide it into 14 small portions and roll each one into a ball.
- Sprinkle your working surface with flour and flatten each ball and roll out the rotlis until they are 8 inches in diameter. The trick for the making the round rotlis is to keep the flattened ball moving and using plenty of flour for dusting (see video below).
- If, for the life of you, can’t make your rotlis round. You can cheat. Roll out the roti (if it looks like the map of africa, no worries) and place a round plate/bowl/lid which is about 5-6 inches in diameter. Using a sharp knife, cut out the round shape and VOILA! round rotlis!
Cooking the rotlis:
- Heat up your frying pan on high heat. The key to making soft rotlis is that you can only flip the rotli two times. So slap on the raw rotli on the pan. As soon as you see little bubbles, flip it and press on it using your spatula. It will start to puff up. As soon as you see a little bit of smokishness from the sides of the rotli, flip it and press it again. It will swell and take it off the frying pan. Using a brush/spoon/misto oil sprayer, spread some vegetable oil/butter/margarine/ghee on the surface of the rotli.
Approx. nutritional content: