For absolute years now I’ve seen my Mum make Rotlis, but never knew how to nail them every time, I don’t know how my Mum does it without measuring!
So, you’re probably wondering who Mamz is, my Aunt. I often go to her with my woes regarding pretty much everything. When it comes to Food she still till date gives me tips and tricks to use around in the Kitchen. I can’t thank her enough for this bullet proof recipe (and the measuring cups) Thanks Mamz!
Rotlis are something that get made in an Indian household all over the world almost everyday. They’re normally made with Wheat Flour (these days you get Multigrain Flour too) and then kneaded into a smooth dough with the help some warm Water and Oil then rolled into thin round disks and roasted on a flat round skillet pan.
- 1 Cup Wheat Flour (Use any Chapatti Flour) + extra for dusting
- 1 Tbsp Oil + a little extra for making the dough smooth
- 6oz Hot Water (177ml – I think)
- Butter for greasing (I use Vegan Butter)
- In a bowl place the Flour and Oil.
- Mix until well combined.
- Add the Water.
- With a spoon mix everything well.
- With your hands knead everything until a soft dough.
- Use a little Oil to smoothen out the dough.
- Divide the dough into 10 balls.
- Roll and flatten them out with your palms.
- Dip one of the dough balls into the Flour ensuring both sides are coated.
- with the help of a rolling pin, roll it out until you get a little round circle at first, when it starts sticking dust with Flour again.
- Place a round skillet or tawa on the flame – high heat.
- Once it’s well heated, place a Rotli on the pan.
- When you see bubbles, flip it over (use tongs)
- Keep checking underneath for brown spots, when they appear place the Rotli (top down) on the flame itself (second flip)
- When it rises take it off the flame and place it onto a plate.
- Grease with a little bit of Butter.
They’re ready to Eat, Share and Enjoy.
I use my hands to flip the Rotli when it on the Tawa and then I use Tongs when it’s time to put it on the flame. You can also cook these in the skillet and don’t need to pop it onto the flame itself, you just keep applying the pressure onto the Rotli when you flip it the second time.
People also tend to use a pinch of Salt too.