Rotlis (V) from The Paneer Cookbook
“My family is from Gujarat, so in our house it’s not rotis – it’s rotlis. I grew up eating these very soft, thin, round flatbreads every day, often hot off the pan with a simple spread of butter and honey. Among the Aunties it’s always a competition to see who makes the best rotli – and in my opinion my grandma, Kusum Baa, was unbeatable. Her rotlis were fast, precise and always perfectly round (unlike mine…I’m still working on it). It is a true skill, and years of experience will give you a softer dough and thinner, rounder rotli – so it’s wise to start now!” Riya Patel, author of The Paneer Cookbook
250g (9oz) wholemeal flour
1 tablespoon neutral oil
120–150ml lukewarm water, plus extra as needed
Butter or ghee, to serve (optional)
Place the flour in a wide bowl. Add the oil and rub it in with your fingertips until evenly distributed. Gradually add the lukewarm water, a little at a time, bringing the mixture together into a soft, pliable dough. It should feel smooth and supple, not stiff or dry. Add a little more water if needed, but avoid making it sticky.
Knead the dough thoroughly for 8–10 minutes until smooth and elastic. Proper kneading helps develop gluten, which makes the rotli soft and pliable. Cover the dough with a damp cloth and let it rest for at least 20 minutes.
Divide the dough into golf ball-sized portions and keep them covered. Lightly dust a portion with flour and roll it into a thin, even circle about 15cm (6 inches) in diameter. The edges should be the same thickness as the centre. Repeat with the remaining dough.
Heat a heavy-based frying pan over a medium heat. Place a rolled rotli in the pan. When the underside turns opaque and small bubbles begin to appear, flip it over. Cook the second side until light brown spots form. Flip once more if needed to ensure both sides are lightly cooked.
Using tongs, place the rotli directly over a low open flame or onto a wire mesh. It should puff up fully within a few seconds. Remove immediately once ballooned.
Brush lightly with butter or ghee, if desired. Keep the rotli covered in a cloth-lined container to maintain softness until serving. Cook the remaining rotlis in the same way, then serve with your favourite curries or paneer dishes.
