Parsi Rotli
Veg
Thin, soft whole-wheat flatbread made on a tawa and finished briefly over an open flame — the Parsi word 'rotli' (equivalent to roti) reflects the Gujarati linguistic influence absorbed over centuries of living in Gujarat. Slighter thinner and more pliable than a standard North Indian roti; often eaten smeared with ghee or butter alongside akuri, patio, or a simple Parsi dal. The everyday bread of the Parsi household, made fresh at every meal across South Mumbai, Pune, and Surat Parsi colonies.
Cuisines
Parsi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | whole wheat flour |
| 1/2 teaspoon | salt |
| 2 tablespoons | ghee or vegetable oil |
| as needed | water |
Instructions
- 1 In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
- 2 Add the ghee or vegetable oil to the flour mixture and mix well until the mixture resembles breadcrumbs.
- 3 Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. The dough should not be sticky.
- 4 Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- 5 Divide the dough into small lemon-sized balls.
- 6 On a lightly floured surface, roll each ball into a thin, round disc, approximately 6-7 inches in diameter.
- 7 Heat a tawa or flat skillet over medium heat.
- 8 Place a rolled rotli on the hot tawa and cook until small bubbles form on the surface, about 30 seconds.
- 9 Flip the rotli and cook the other side until light brown spots appear, pressing gently with a spatula to ensure even cooking.
- 10 Flip again and cook for another 10-15 seconds until the rotli puffs up.
- 11 Remove the rotli from the tawa and place it in a clean cloth to keep warm.
- 12 Repeat the process with the remaining dough balls.
Tips
Serve the rotlis warm with a traditional Parsi curry or dal. For softer rotlis, ensure the dough is well-kneaded and rested.