Rotli
Veg
Paper-thin, perfectly soft Gujarati wheat flatbread — rolled smaller and thinner than a standard roti and cooked on a tawa until just charred, then smeared with ghee. The everyday Gujarati bread, eaten at every meal with dal, sabzi, and kadhi.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | water |
| 1 tablespoon | oil |
| — | salt to taste |
| — | ghee or butter for serving |
Instructions
- 1 In a large mixing bowl, combine the whole wheat flour and salt.
- 2 Gradually add water while mixing with your hand to form a soft dough.
- 3 Add oil to the dough and knead for about 5-7 minutes until smooth and pliable.
- 4 Cover the dough with a damp cloth and let it rest for 15 minutes.
- 5 Divide the dough into small equal-sized balls.
- 6 Roll each ball into a thin circle using a rolling pin, dusting with flour as needed to prevent sticking.
- 7 Heat a tawa or flat skillet over medium-high heat.
- 8 Place the rolled dough on the hot tawa and cook until bubbles form on the surface.
- 9 Flip the rotli and cook the other side until light brown spots appear.
- 10 Optionally, puff the rotli directly over an open flame using tongs for a few seconds.
- 11 Remove from heat and brush with ghee or butter.
- 12 Repeat with the remaining dough balls.
Tips
For softer rotlis, ensure the dough is well-kneaded and rested.