Rotli/Roti/Chapati/Phulka, are a whole wheat soft and thin bread usually cooked on iron skillet and puffed on direct flame. Making these Rotlis can be overwhelming for first timers however with lots of practice and experience, they become second nature. These Rotlis are a staple to almost every Indian meal. I certainly grew up eating them and at the age of 13 is when I first learned how to cook these Rotlis.

I remember my mother badly fractured her arm due to a serious ice slip accident. I use to come home from school (I was in eighth grade) and start making food with her directions while resting in bed. I was scared and didn’t know what to do, especially when it came to making these Rotlis. I barely knew how to make the dough correctly, let alone make them round. Knowing my father who is very particular about his food and always likes his food the usual way. I was very skeptical and scared what if he wouldn’t like my way of cooking. In a way he even sensed my insecurity. However, being such a strong supporter he encouraged me to cook more, he would always say that I will eat your Rotlis regardless of what the shape is. Just keep cooking, you will become expert in no time. Boy! he was right, thanks to my parents encouragement, I am so much more confident and fearless in the kitchen and experimenting with new recipes. I am what I am because of my parents. This blog post is a small dedication and a thank you to my parents. I am pretty sure this is not the last blog post honoring them. 🙂

Ingredients:

1 cup Whole Wheat Flour
1/2 teaspoon Salt
1 teaspoon of oil*
Ghee to spread on top of the rotlis
Dry Flour to roll the dough balls*

Utensils needed:

Rolling Pin
Chopping board or Rolling board
Tongs
Nonstick pan or griddle
Wire Roaster*

Please checkout my Instagram page for a short video to see how the wire roaster is utilized.

Directions:

Mix flour, salt and oil to a mixing bowl. I normally mountain the flour and create a crater in the middle to add oil and salt.
Slowly add the water little bit at a time and mix it in with the flour using your dominant hand. Keep adding water and kneading until soft dough (but not sticky) forms.
Knead for 4 to 5 minutes or until even and smooth dough forms. Cover the dough and allow it to rest for 10 to 15 minutes. If you are crunch on time, you can get right into it.
Heat the tawa or a griddle on medium heat. Form lemon sized balls.
If using induction or electric stove, heat the wire roaster on another stove top.
Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Make sure to cover your rolling pin with flour as well.
Gently press the dough ball to flatten it into a thick disc and then roll it back and forth using a rolling pin, with gentle pressure in a clockwise form.
Carefully place the rolled rotli on the preheated pan and cook for 30 to 45 seconds. You should start to see bubbles form, thats your cue to then flip the rotli over with a pair of tongs and allow the side touching the pan to fully cook. About a minute or so, or until the roti starts to get light brown spots over.
Cautiously lift the pan with one hand (non dominant) and pick up the Rotli using the pair of tongs and place it upside down on the wire roaster. You can increase the flame to high until it puffs up. It takes approx 30 seconds. Flip it once and take it off the stove.
Place it in a dish and apply ghee as per your preference or you can eat it without ghee as well.
Serve it with your favorite vegetable dish or curry.

Tips:

*Dough can stay at room temperature for an hour or so. In an airtight container you can refrigerate for 2 to 3 days.

*Dough should be smooth and adjust the water quantity as necessary. I normally use Aashirvaad Whole Wheat Atta.

*Dry flour can be all purpose flour or whole wheat flour.

*Use your choice of oil, Olive Oil or Vegetable Oil are preferable.

*Wire roaster is a must if cooking on electric or induction stove, however on a gas stove you can skip the wire roaster and puff the Rotlis directly on the

*Cooked Rotlis can be kept in an airtight container, refrigerated for 2 to 3 days. Some keep it upto a week, however I feel you start to loose the freshness.