Rotlis or phulka rotli are an essential part of a Gujarati thali. Rotli are Gujarati style pillowy soft flatbreads are made on the stovetop to accompany a variety of Indian dishes. They are characteristically thin and puffed up directly on the stove.
First, I will show you how to make a chapati dough through step by step instructions and then how to make soft and round chapatis Gujarati style.
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What is Gujarati Rotli
Rotli is basically an unleavened instant flatbread made using wholewheat flour and water.
When served, a generous amount of ghee is spread on top.
Gujarati rotlis are thin, softer and smaller compared to Pakistani or Punjabi whole wheat chapati.
These chapatis are half cooked on a griddle and half directly on the open flame, thus they are also called 'Phulka Roti' too as they fluff up just like a balloon.
Once you get hang of making these rotlis, try our Padvali Rotli (two-layer), and enjoy with Gujarati style Keri No Ras.
Ingredients
Atta - aka chapati flour. It's the same flour used to make Aate ka Halwa with Mawa.
There are many varieties of chapatti flours available in the stores, such as white, medium brown, brown, wholemeal and chakki aata, also known as fine durum whole wheat atta-which is always used in India but recently made it to UK stores.
There is no hard and fast rule to which atta is best for making chapatis. The only reason that you should choose atta is based on what sort of taste you prefer for your rotlis.
The only true way of achieving soft and round rotlis is to keep practising until you find a method that suits you.
Lukewarm water - this is especially important for those making chapatis in cooler climates.
Oil - I use any neutral flavoured oil.
Try this spinach roti for a flavour variation.
Essential Equipment You'll Need
Big and wide plate known as Parat or Trasak, to make it much easier when kneading the dough. If not any deep bowl or cake mixer bowl will work too.
A Tawa (in Gujarati it is known as Tavi or Lodhi) or flat crepe style pan
A rolling pin - In Gujarati households long and thin rolling pin is used. We have always used thinner wooden rolling pins (see video or step-by-step) as they aren't too heavy and you can more easily adjust the pressure you apply when rolling out the dough.
Patlo or Chakla - flat circular and smooth board either wooden, stone or metal. However, you don't have to have it, you can make rotis on your kitchen worktop too.
Tongs to flip the chapatis - or you can just use your hands (don't burn yourself though)
Hayley's Tips
I can't stress enough that no one can make the best rotli in the first go, so don't be disheartened if it doesn't turn out good a few times. The only thing you can do is practice, practice, and practice!
Here are some tips and tricks from my Mum so the whole process is less tedious and easier for you:
1. Always use fresh flour as possible and do not add any other flour such as plain flour to make rotis.
2. If you are living in a cooler climate, use lukewarm or warm but not boiling water.
3. Don't add all the water same time, but add it gradually.
4. Kneading is the key, if the dough is kneaded properly, rotis will be softer and fluff up.
5. The dough should not be hard or not too soft, once the dough is done, it should not stick to your fingers. (check the video)
6. Let the dough rest covered with a damp cloth for a minimum 15 minutes but if you don't have time, go ahead and make it, still, it will be good enough.
7. While rolling it, do not roll with too much pressure on, or it will stick to the worktop.
8. Try not to use too much dry flour, it will make rotis hard and crispy and the flour will burn while roasting.
9. Cook rotis on medium flame, not on low. Low heat will make Rotis chewy and not soft.
With above all tips and tricks, I am pretty sure you can make soft and round Rotis, you just need some patience and practice.
Gujarati Rotli FAQs
The dough may not be kneaded properly and not rested long enough.
The dough may be too hard and so needs some more water.
The rotli may have been rolled with too much pressure or has uneven thickness.
Add oil to the dough before kneading, so they stay soft and fresh for a couple of days.
If you are making them in advance, allow to cool before closing the lid of the container as the condensation may make the rotlis soggy.
To be honest fresh dough is much better for rotlis, however, if you are pressed for time prepare the dough as usual.
Apply generous amount of oil and store in an airtight container and place in the fridge for 24 hours.
Yes, you can freeze rotli dough. Roti dough can freeze in two ways.
1 - put the dough in a freezer-proof container and keep it for a month. When ready to make rotli, thaw the dough by just leaving the container in the refrigerator. Once fully thawed, knead the dough again using a little oil then make rotli.
2 - roll out the rotlis, stack them in a group of 4 to 6 with a wax or butter paper placed between each roti.
Wrap each stack with aluminium foil, then place in the freezer bag and squeeze out any air from the bag and seal it. Store no more than a month.
Whenever you want to cook the roti, you can directly cook frozen or thaw in the fridge then cook on a hot NONSTICK pan.
Serving Suggestions
Mainly, Gujarati rotli are served with Indian vegetarian curries and dal recipes.
My brother loves them if served with Stuffed Okra with Coconut & Coriander and Trevti daal.
My Dad's personal favourite is Kobi Bateta Nu Saak (cabbage & potato dry curry) or aloo baingan and Gujarati Tuver Daal.
Mum, loves her soft and pillowy to scoop creamy Daal Makhni, Punjabi Saag Paneer or Baingan Bhatinda.
My favourite combo with roti is Sweetcorn and Peanut Curry, Zucchini Curry or Dill sabji.
Rotis are not only tasted great with curries and daal but pair so well with Instant Stuffed Red Chilli Pickle, Instant Carrot and Chilli Pickle or Instant Green Chillies with Five Spice pickle.
Rotis are not just limited using for Indian cuisine but can be used making Schezwan Paneer Wrap, Tandoori Cauliflower and Chickpea Taco or Sweet Potato and Black Bean Quesadilla.
How To Store Leftovers
There is a special container you'll see in every Indian household called 'Garmo'. It is made of stainless steel. However to keep chapattis warm nowadays insulated containers have arrived in most of the kitchens.
On worktop- store chapatis in a container at room temperature for 8-10 hours.
Refrigerator - store in an airtight container and place in the fridge. They may harden a little so to re-heat, spread a little oil and warm on a non-stick pan or tavi on both sides.
Freeze it - allow roti to cool completely. Stack them in 6 placing wax or butter paper between each of them.
Then wrap the stack in an aluminium foil and place it in the freezer bag or big container.
Ensure that the rotis are laid flat so they don't lose their shape.
Leftover Rotli Ideas
I can guarantee that in most households there are at least 1 or 2 leftover chapatis - leaving us with the question of what to do with them.
For a delicious sweet treat, why not try Churma Ladoo - recipe for leftover chapati ladoo is further down in the post.
Or for another fun and easy sweet treat, add some ghee or butter to a warm chapati and sprinkle some granulated sugar, then just roll up and eat!
Cut up into strips, deep fry and sprinkle salt and chilli powder - my grandma made this a zillions times for my Dad when he was little.
Or avoid deep frying by just roasting in a frying pan with a teaspoon of oil and enjoy with Masala Chai or Karak Chai.
One of my favourite recipes is rotli no chevdo, which we love to devour with Mango Lime Lassi.
How to make Gujarati rotli step by step
(Note- Follow this step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post)
1. Take flour in a plate.
2. Add water gradually.
3. Knead the pliable dough.
4. The dough is ready.
5. Cover it with a damp cloth.
6. Apply oil.
7. Make round balls.
8. Roll the ball.
9. Roll with gentle pressure.
10. Rotli is ready to roast.
11. Put it on heated flat pan.
12. Cook halfway through on direct open flame.
13. Let it fluff up.
14. Spread ghee - optional.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Gujarati Rotli
Ingredients
- 2 cup whole wheat flour chapatti aata + some for dusting
- 1 teaspoon oil
- ¾ cup water
- 2 tablespoon ghee optional
Instructions
- In a big and wide plate (parat) place the flour.
- Add water little by little and bring the dough together.
- Once the flour is in one mass, knead into a soft and pliable dough.
- Cover the dough with the damp cloth for minimum 15 minutes.
- Knead the dough again for a couple of minutes, then add oil and knead it again.
- Divide the dough into equal size balls.
- Dip one ball in dry flour and make round chapattis by applying gentle pressure.
- While rolling the chapatti, heat the Tawa or pan on medium heat.
- Carefully lift the chapatti and put it on the heated tawa.
- Wait for 10-12 seconds or when the tiny bubbles appear to turn the chapatti another side by using a tong or your hands (if using hands please be careful not to tough the Tawa)
- Let the other side cook longer until brown spots appear (lift and check) it will take 40-45 seconds.
- Now using tong, lift the chapatti, remove the tawa from the flame carefully put the roti on the direct flame (check the video)
- Let the roti fully fluff up, if some reason it doesn’t do not let it burn but quickly take it away.
- Spread the ghee – optional
- Serve hot with curry.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Claudia says
I am in love and obsessed with anything like a bread or with flour, this is a must try thanks for sharing
Alison says
I've always wanted to make my own roti! Your step by step instructions and photos made it easy to do!
Casey says
This was so easy and impressive--your step by step instructions were key! Also, this reminds me I need to watch Bend it Like Beckham again! LOL!!
Liz says
I've had so much fun learning new Indian dishes at home and I always want something to serve with it. This Roti is perfect!
Cara says
Absolutely love chapati, and this recipe made it so straight forward! Thank you!