So most of you will know these as ‘Chappattis’ or ‘Roti’. In Gujerat we call them ‘Rotli’. They are a staple part of our diet and almost every meal.
some basic equipment
If you want to make these often, I would suggest you invest all of a few quid in an Indian rolling pin called a ‘Velan’. It’s thinner than British rolling pins with a thicker part in the middle. For some reason it turns the rotli as you roll giving you a round shape which is evenly thin.
We cook the rotli on a ‘Lodhi’ which is like a cast iron frying pan. These are readily available in Indian food shops nowadays but if you can’t get one just use a non stick flat frying pan.
- 300g rotli flour – try looking for the Elephant Atta brand
- 5 tbsp vegetable or sunflower oil
- About 50ml boiling hot water
- Ghee to baste – you can leave this out but it’s just so so much better with it!
To make them
- First put your ‘lodhi’ or frying pan on over a medium heat.
- Measure out the flour into a large bowl, add the oil into the middle and then stir in half the water with a fork.
- Mix the dough with the fork until large lumps form.
- Switch to work the dough together with your hands adding a little water to bind into a stiff dough. Be careful as the water should still be quite hot
- Pour a few teaspoons of oil onto your work surface and knead the dough until it’s slightly smooth.
- Break off a little ball about the size of a large walnut and roll it out on a lightly floured surface aiming for a circular shape which is a few millimetres thick.
- Cook your rotli for a couple of minutes on each side. Use a spatula to turn them over. If it looks undercooked in the middle use a flannel to apply some pressure and make it cook faster.
- Take the rotli off the lodhi and pour a little ghee evenly over the whole circle.
- Repeat this process until you’ve got enough rotli for your meal or used up all the dough. The dough will keep in the fridge for a few days in cling film.
Cooks treat – hot rotli with ghee and scraping of jaggery!