Rotli (Indian Flat Bread)

Rotli

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.

Recipe: Rotli

Also known as: Indian flat-bread, chapati, roti, kolcha, mani

Source: My mummy taught me

Servings: Makes about 14-15 rotlis

Ingredients:

  • 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)

Cooking tools:

Directions:

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.

All the ingredients in a bowl

  • 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.

Flour + Water

  • Pour out the flour mixture on a clean kitchen tabletop. I use my glass cutting board (which is huge).

Not yet kneaded

  • 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.

Knead till you form a smooth elastic dough

Forming the rotlis:

  • While the dough is still warm divide it into 14 small portions and roll each one into a ball.

Divide into equal-sized balls

  • 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:

  1. 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:

Advertisements

22 responses to “Rotli (Indian Flat Bread)

  1. Pingback: Baked Tilapia « The 'Khoji' Cook·

  2. Pingback: Masala Bateta « The 'Khoji' Cook·

  3. Pingback: Shilo « The 'Khoji' Cook·

  4. Pingback: Ghee Kera « The 'Khoji' Cook·

  5. Pingback: Fatu’s Steak « The 'Khoji' Cook·

  6. Pingback: Aakhi Dar nu Saag (Split Yellow Pea Curry) « The 'Khoji' Cook·

  7. Pingback: Kadhi (Spiced Yogurt Soup) « The 'Khoji' Cook·

  8. Pingback: Bhaji nu Saag/Spinach Curry « The 'Khoji' Cook·

  9. Pingback: Mayai Dungri nu Saag (Scrambled Egg and Onion Curry) « The 'Khoji' Cook·

  10. Pingback: Instant Pita Chips (from Pita Bread) « The 'Khoji' Cook·

  11. Pingback: Otka (Spicy Beef Cubes) « The 'Khoji' Cook·

  12. Pingback: Chilli Paneer with Zucchini « The 'Khoji' Cook·

  13. Pingback: Ringra Bateta nu Saag (Spicy Stuffed Eggplants with Potatoes) « The 'Khoji' Cook·

  14. Pingback: Easy Gos Tarelo (Sliced Beef Curry) « The 'Khoji' Cook·

  15. Pingback: Mag nu Saag (Green Gram Curry) « The 'Khoji' Cook·

  16. Pingback: Tareli Maachi Bateta (Fried Masala Fish with Potatoes) « The 'Khoji' Cook·

  17. Pingback: Chora Tarela (Fried Red Cow Peas Tomato Curry) « The 'Khoji' Cook·

  18. machi bhatYour Cooking is Excelent like Tanzanian cooking I liked it yours & mine r similar cooking except 4 tamrind I dont put in machi bhat otherwise good thanks

  19. Pingback: Bhinda ne Bateta Tarela (Okra and Potato Fry) | The 'Khoji' Cook·

  20. Pingback: Chora Tarela (Fried Red Cow Peas Tomato Curry) | The 'Khoji' Cook·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s