Homemade Indian Rotli: Soft and Puffed Rolled Bread

Rotli is more than just a flatbread; it’s a symbol of sustenance and community in Indian culture. This traditional bread, made with simple ingredients, reflects the philosophy of using whole, unprocessed foods in everyday meals. In India, rotli-making is a communal activity that brings families together, with each household often developing its own unique technique. Learning to roll and cook rotli is a skill passed down through generations, representing not only culinary heritage but also the warmth and hospitality of Indian culture. Whether served with dal, sabzi (vegetable dishes), or ghee, rotli holds a place in nearly every Indian meal.

Rotli, also known as roti, chapati or phulka, is a simple yet essential flatbread in Indian cuisine, made from whole wheat flour, known as atta. This soft, pliable bread is a staple in Indian households, often served alongside dals, curries, and vegetable dishes. Learning to make rotli at home allows you to experience the warm, comforting flavors of a freshly made flatbread and connect with a culinary tradition that has been passed down through generations. Here’s a comprehensive guide to creating perfectly soft, puffed-up rotlis that capture the essence of this beloved bread.

Ingredients

For the Dough
- 2 cups atta (whole wheat flour)
- ¼ teaspoon salt (optional)
- ¾ cup + 2 tablespoons lukewarm water (add gradually)
- 2 teaspoons oil
For Dusting and Rolling
- ⅓ cup atta (whole wheat flour)
Optional
- Ghee or butter, for serving

Instructions:

To Knead the Dough:

In a large mixing bowl, combine 2 cups of atta and salt. Gradually add lukewarm water, about ¼ cup at a time, mixing with your hands, a spatula, or a wooden spoon.
Once the dough starts forming a shaggy consistency, knead it by hand. Use your knuckles, fingers, and palms to work the dough. As it comes together, add the oil and continue kneading until the dough is smooth and pliable, about 4-5 minutes.
Cover the dough with a damp cloth and allow it to rest for 15-20 minutes. This resting period helps soften the dough by allowing gluten to develop, making the rotli softer and easier to roll.

To Roll the Rotlis:

Divide the dough into 12 equal portions, rolling each portion into a smooth ball. Keep the dough balls covered with a damp cloth.
Place the ⅓ cup of flour on a plate for dusting. Take one dough ball, flatten it in your hand, and dip it in the dry flour. Shake off any excess flour.
With a rolling pin, roll from the center outwards, rotating the dough ball about 45 degrees between each roll to create an even, round disc. Dust with flour as needed to prevent sticking.
Continue until the dough disc is about 8 inches in diameter. Preheat a tawa or skillet over medium-high heat in the meantime.

To Cook the Rotli:

Dust off any excess flour from the rolled rotli. Place it flat on the hot tawa. Cook for about 30 seconds, until small bubbles form.
Flip the rotli using tongs. Cook the other side until air pockets form, about another 30 seconds. Flip it once more.
Using tongs, place the rotli directly over the flame to puff up, rotating for even cooking. If you’re using an electric stove, use a flat spatula to press gently on the roti while rotating until it puffs.
Remove the rotli from the tawa. For added flavor, brush with ghee or butter while it’s still warm.

To Serve and Store:

Serve the warm roti immediately, alongside your favorite dishes.
Store leftovers in an airtight container or wrapped in aluminum foil to keep them soft. Roti dough can be stored in the fridge for up to 3 days.

Pro Tips and Customizations

Soft Dough is Key: Ensure the dough is soft and pliable by adjusting water or flour as needed. Let it rest covered for 15-20 minutes to relax the gluten, which makes the rotli soft. Also, try making the dough with milk instead of water!
Even Rolling Technique: Roll from the center outward, turning the dough frequently to maintain an even thickness, which helps it puff up.
Hot Tawa or Flame Puffing: A hot tawa is essential for even cooking. Puffing directly over an open flame adds that authentic, pillowy texture.

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Try This at Home and Share!

I hope this guide inspires you to make rotli at home and experience the warmth of this timeless flatbread. If you can master this technique, you can impress your friends with puffy, round ball-like breads that soften in your mouth!