Tuesday, 3 September 2013

Rotli - Thin Flatbread made with whole wheat flour

Rotli is quite similar to roti. The flour is the same - whole wheat flour. The main differences are that they are super soft and super thin. This is achieved by a couple of changes in the Method of Preparation. A little oil is added to make dough and All purpose flour is used to roll it. The APF gives it that smooth surface and it enables the rolling into thin circles.

Check out other recipes from a Gujarati Thali here

You cannot quite make out the difference in the photo. It was thinner than roti and much softer. Recipe adapted from here

Ingredients (Makes 8 Rotlis)

Wheat Flour 1.5 cups
Oil 2 tbsp
Warm Water about 3/4 cup (as required)
Salt a little

APF (Maida) for rolling
Ghee for serving (optional)

Method of Preparation

1. Take the Wheat Flour in the mixing bowl.

2. Add oil to it (save 1 tsp) and give it a mix.

3. Add warm water little at a time and knead into a smooth dough. Apply the remaining oil around the dough.

4. Cover and let it rest for 30 min.

5. Split the dough into 8 small balls.

6. Using a rolling pin, roll the dough into thin circles. Dip in the all purpose flour for ease of rolling.

7. Cook on both sides on a hot tawa. And then optionally cook directly on the flame for a puffed rotli.

Apply some ghee. Serve with some side dish of your choice.