Soft Gujarati Rotli

Rotli is the everyday Gujarati flatbread: thin, soft, lightly blistered and brushed with ghee. It is eaten with shaak, dal, kadhi and khichdi, and the right rotli is the quiet pride of a Gujarati kitchen. Three things make it work. First, a soft dough that has rested so the gluten relaxes. Second, a thin, even roll with light dusting flour. Third, a hot tawa and a direct flame so it puffs fully and cooks through. With practice, each rotli takes less than a minute on the heat.

Method

1. Mix flour, salt and oil in a wide bowl. Add water a little at a time and bring the mixture together.
2. Knead for 6 to 8 minutes into a smooth, soft dough that is not sticky. Cover and rest for 20 minutes.
3. Knead again briefly and divide into 8 equal balls. Roll each ball between your palms and flatten slightly.
4. Dip lightly in dry flour and roll into a thin 6 inch circle, rolling from the centre outward and turning often.
5. Heat a tawa on medium-high heat until hot. Place the rotli and cook for about 20 seconds until small bubbles appear.
6. Flip and cook the second side for 20 to 30 seconds until light brown spots form.
7. Flip again onto the tawa, press gently with a folded cloth or hold with tongs directly over an open flame for 5 to 10 seconds until it puffs fully.
8. Remove, brush with ghee, and keep wrapped in a clean cloth or a covered container.

What to serve it with

Serve hot with any Gujarati shaak, dal, kadhi or khichdi, along with pickle or chutney.

Storage

Store in a covered container or cloth-lined box for up to 8 hours. Reheat briefly on a tawa to soften before serving.

Variations

• Replace 1/4 of the atta with bajra or jowar flour for a more rustic bite.
• Knead the dough with warm milk instead of water for extra softness.
• Add 1 tbsp ghee in the dough for richer rotli.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.