ROTLI

Jikoni’s most popular tutorial requests has come from college students to show them how to make rotli (chappati).

Made with chappati atta, this simple, fluffy, thinly rolled rotli / bread is regularly eaten with curry. Not difficult to make once you know how but can be daunting at first.

In a roomy bowl, add flour and oil. Rub this mixture until the flour has absorbed the oil. Now add the hot water and bind the dough. Should be soft and pliable. Knead for a few minutes until the dough is smooth and doesn’t stick to your fingers. Cover and set aside for 10 minutes at least.
To begin making the rotli, divide the dough into around 11 equal pieces and roll each into a ball. Cover whilst you get your board, rolling pin, flour to dust etc ready.
Heat the tawa (gridle) on a medium high flame.
Take one dough ball, flatten it on your board and dust it with flour (or dip in the dusting flour and place on your board)
Begin rolling into a disc about 2-3mm deep. Dust off access flour and place onto the heated gridle to roast. Roast on one side for 20 seconds and flip it over to let the other side roast for about 35 seconds . Flip it over onto the flame as shown in the video. The video is real time so you can get a good idea of the roasting time.
Once cooked, put rotli on a plate, spread ghee on it and enjoy