Rotlis are nothing but Gujarati paper thin phulkas. Being from the south, I knew only about phulka (puffed up roti), chapathi (pan fried roti) while growing up. But after coming to the US, I came to know about rotli, bhakri, thepla and so on, thanks to my North Indian friends.
The first time I had rotlis were at one of my Gujarati friend's cousins house while in Graduate school. The lovely couple invited us over for dinner and bhabhi (my friend's SIL) made a huge spread of delicious Gujarati dishes. But all I can remember from that day were her super soft freshly made rotlis. She even used to send a pack of rotlis with our friend for all of us. So whenever I think of rotlis, I think of bhabhi and her amazing hospitality.
Finally after all these years, I tried making rotlis at home. They are nowhere close what I had years ago, but they were soft and puffed up beautifully, so I'm happy for now :-)
Recipe from Tarla Dala.com:
Rotlis
Ingredients:
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2cups
Wholewheat flour (atta)
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To taste
Salt
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1tsp
Oil
Method:
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Combine flour, salt and oil in a mixing bowl. Add enough water to make a smooth, pliable dough. Cover and set aside for 20~30 minutes.
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Divide the dough into 12~15 equal portions. Roll each piece into a 5"~6" thin roti.
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Heat a tawa or griddle on medium heat. Place the rotli on it and after a few seconds, flip it over. Cook on the other side until air pockets appear on the surface, then turn it over onto the flame until the rotli puffs up.
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Keep rotlis warm wrapped in kitchen towel while you repeat making rotlis with the remaining dough.
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Smear ghee on top of each rotli and serve immediately with a curry or dal.
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