Rotli or Roti is a type of unleavened Indian bread that can be enjoyed with any vegetable or curry. Rotli, as they are known in Gujarat, India, are rolled very thin making them light and soft. They are cooked in two different steps — first on a frying pan and then finished off on the open flame making them balloon up. Try these wonderfully soft and fluffy rotlis or rotis, but be sure to make plenty — they go fast!
Cooking time: 20 minutes
Prep time: 45 minutes
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp salt
4 tsp oil
3/4 cup warm water
All-purpose flour – for rolling and dusting
1/2 cup melted butter to brush onto the roti after it is finished cooking
1. In a large mixing bowl, mix the 2 cups of flour and salt well.
2. Add oil and mix until all lumps are gone. I used the paddle on my electric mixing bowl.
3. Add warm water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add a few drops of oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat a heavy saute pan on medium heat.
6. Knead the dough for 5 minutes, either by hand or with the hook attachment in the electric mixing bowl. After kneading, the dough will become softer and smooth. Divide the dough into golf ball size balls.
7. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc about 8 inches in diameter. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the rotli and place it onto the hot pan.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to high, gently pick the rotli up with tongs, remove the pan off of the flame, flip the roti over and place onto an open flame or electric burner.
11. The roti should balloon up. Flip it over and cook on the other side, for a few more seconds.
12. Place the cooked roti into an oven proof container with a lid(or in a piece of tin foil large enough to keep the cooked rotis wrapped as you cook the other rotis), brush it with some of the melted butter and repeat the process for the remaining dough. If you need to hold them for a short period, wrap tightly and place in 250 degree F oven for a short period of time. Don’t leave for too long or they will dry out. Serve with your choice of curry filling, the cucumber yogurt sauce or even mango chutney.
How to fill a Roti:
Freezing Cooked Roti
Roti can be fully cooked before freezing and conveniently thawed when needed. To freeze fully cooked roti, prepare the roti in the same way you would if you were serving them immediately. Allow the roti to cool and stack them in groups of six with a piece of wax paper placed in between each roti. Wrap each stack of six with aluminum foil. Place each foil-wrapped stack in an individual freezer bag, squeeze out any air and seal the bag. The bags of roti can be left in the freezer for up to three months. When thawing the roti, just place on the counter for about 30 minutes and then place in 350 degree F oven, tightly wrapped in tin foil for about 10 minutes. Have your filling warmed and ready to fill the roti.