The Softest Rōtli Ever

Photo by Subodh Sathe

Recipe by Rakhi Patel

Call it what you want, Indian flatbread, chapati, roti, rotli, fulka, or whole wheat tortilla. It has many names but just a simple recipe. It’s a staple in Indian households and when it’s made with whole wheat flour, it’s loaded with soluble fiber, protein, and complex carbs. When rotli’s served hot and fresh, it’s melt-in-your-mouth good and literally flies off the table. Here’s a recipe that will have everyone begging for more!

Ingredients:

• 2 cups whole wheat flour

• 1 1/3 cups boiling water

• 2 tablespoons avocado oil (to mix in dough)

• 1/4 tablespoon avocado oil (to coat dough)

• All purpose flour for dusting

• Ghee/butter

Yields 25-30 rotis.

A cup of flour yields about 10 rotis.

Reduce quantity based on serving size; split the dough into half and refrigerate for next day use. Below is a quick reference guide you can post to your fridge.

Kitchen Tools:

• Mixing bowl

• Large spoon

• Measuring cups

• Small pot

• Velarn/belan (Indian rolling pin; this pin helps creates a great technique, works the best but any rolling pin can be used)

• Aadarnyu/chakla (Indian rolling board, usually round made of natural wood)

Instructions:

1. Bring 2 cups of water to a boil in a small sauce pot.

2. While the water is boiling, mix 3 tablespoons of oil into the flour thoroughly by hand, making sure to break up all the clumps formed by the oil and flour.

3. Once the water comes to a boil, slowly add the water into the flour and oil mixture.

4. Use a large stainless steel or a wooden spoon to mix.

5. Allow the dough to get warm before using your hands to finish kneading the dough to form a nice ball.

6. Divide into smaller pieces, about golf ball size (or smaller based on personal preference.)

7. Roll using a rolling pin (also known as velarn in Gujarati).

8. Once it is rolled out nicely into a round disc, bake (on a skillet heated on medium to high heat) making sure each side is heated.

9. Take the roti off the skillet and heat both sides on high heat directly on the burner (use a roasting net for electric or induction cooktops.)

10. Use ghee or butter to spread over the top for extra richness.

11. Rotlis are best served hot but they can be made ahead of time, but, they can also be stacked and stored to be eaten at a later time.

12. Rotlis are best served with any saak (vegetable sauté) and sabzi is but versatile enough to be eaten with even hummus!

Enjoy, eat well, and stay well!