Homemade Gujarati Rotli by @whenmeateatsveg

50 min

4 servings

🌾

480 ml

Whole wheat chakki atta

🫗

2 tbsp

Oil

💧

330 ml

Hot water

Atta

🧈

Butter

  1. Add

    Add the atta and oil to a large bowl and massage the oil evenly into the flour with your fingertips until fully incorporated with no lumps.

  2. Pour

    Pour in half the hot water and mix with a spoon, then gradually add the remaining water to the dry flour, bringing everything together.

  3. Knead

    Knead the dough until smooth and even.

  4. Cover

    Cover the dough and leave to rest for 20 minutes.

  5. Heat

    Heat your tawa on high.

  6. Roll

    Take a heaped tablespoon of dough and roll between your palms into a smooth, crack-free ball.

  7. Flatten

    Flatten the ball slightly and dust both sides with atta.

  8. Using a rolling pin, apply gentle pressure towards the right-hand edge, allowing the rotli to rotate and expand naturally, dusting lightly if sticking, until roughly the size of your hand.

  9. Reduce

    Reduce the heat to medium-high and place the rotli onto the hot tawa, flipping when small bubbles appear.

  10. Flip

    Repeat on the second side until bubbles appear again, then flip once more until cooked through and puffed.

  11. Spread

    Remove the rotli from the tawa, turn the bottom side upwards and spread with butter or ghee if you like.

  12. Keep covered to maintain softness.

Homemade Gujarati Rotli by @whenmeateatsveg

50 min

4 servings

🌾

480 ml

Whole wheat chakki atta

🫗

2 tbsp

Oil

💧

330 ml

Hot water

Atta

🧈

Butter

Preparation Steps

  1. Step 1/12

    Add the atta and oil to a large bowl and massage the oil evenly into the flour with your fingertips until fully incorporated with no lumps.

    🌾Whole wheat chakki atta
    🫗Oil
    🥣Large bowl

  2. Step 2/12

    Pour in half the hot water and mix with a spoon, then gradually add the remaining water to the dry flour, bringing everything together.

    💧Hot water
    🥣Large bowl
    🥄Spoon

  3. Step 3/12

    Knead the dough until smooth and even.

  4. Step 4/12

    Cover the dough and leave to rest for 20 minutes.

  5. Step 5/12

    Heat your tawa on high.

  6. Step 6/12

    Take a heaped tablespoon of dough and roll between your palms into a smooth, crack-free ball.

  7. Step 7/12

    Flatten the ball slightly and dust both sides with atta.

    Atta

  8. Step 8/12

    Using a rolling pin, apply gentle pressure towards the right-hand edge, allowing the rotli to rotate and expand naturally, dusting lightly if sticking, until roughly the size of your hand.

    Atta
    🥖Rolling pin

  9. Step 9/12

    Reduce the heat to medium-high and place the rotli onto the hot tawa, flipping when small bubbles appear.

  10. Step 10/12

    Repeat on the second side until bubbles appear again, then flip once more until cooked through and puffed.

  11. Step 11/12

    Remove the rotli from the tawa, turn the bottom side upwards and spread with butter or ghee if you like.

    🧈Butter or ghee

  12. Step 12/12

    Keep covered to maintain softness.

Composition

Ingredients

Types

Grains, Fats, Liquid, Dairy

Ingredients

Whole wheat chakki atta, Oil, Hot water, Atta, Butter

Notes

Butter (for spreading on the cooked rotli, if you like, or ghee)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Low-Calorie, Low-Sodium, Low-Fat, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

120 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 20g, Fat: 3g, Fiber: 3g, Sugars: 0.5g

Nutritional Information

Minerals

Iron: 1mg, Magnesium: 20mg, Phosphorus: 60mg, Sodium: 2mg

Vitamins

Vitamin B1 (Thiamine): 0.1mg, Vitamin B3 (Niacin): 1mg, Vitamin E: 0.3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Large bowl, Spoon, Rolling pin

Appliances

to inform

Type

Type

Type Of Dish

Bread

Occasions

Diwali, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@whenmeateatsveg

Origin

Cuisine

Indian

Geographic

India, Gujarat

Various

Aspect

Texture

Soft, Tender, Puffed

Flavors

Savory, Earthy, Mild

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : a few hours (kept covered in a cloth or container to maintain softness,best eaten fresh the same day), fridge : up to 2 days (store in an airtight container or wrapped in foil,reheat on a hot tawa before serving), freezer : up to 1 month (stack with parchment paper between each rotli,store in a freezer bag or airtight container,thaw and reheat on a tawa before serving)