Ghee Rotli
Soft, thin whole wheat flatbreads cooked on a tawa and finished over an open flame until they puff beautifully. A generous brush of warm ghee melts into each layer, making this quintessential Gujarati bread irresistibly fragrant and tender.
For 4 servings
- mix · ~10 min
Make the dough.
1.Place 2 cups whole wheat flour in a wide mixing bowl. Add salt and 1 tsp oil.2.Pour in warm water a little at a time, mixing with your fingers until the flour comes together.3.Knead for 6-8 minutes into a smooth, soft, and pliable dough.4.Cover the bowl with a damp cloth and rest for 10 minutes.TIPThe dough should be soft but not sticky — a firm dough makes hard rotlis. - prep · ~8 min
Divide and roll the dough balls.
1.Knead the rested dough once more for 30 seconds.2.Divide into 8 equal portions. Roll each portion into a smooth ball between your palms.3.Flatten a ball, dip lightly in dry flour, and roll out on a clean surface into a thin 15 cm circle.4.Repeat with remaining dough balls. Keep rolled rotlis covered with a dry cloth.TIPRoll evenly from the center outward, turning the rotli a quarter turn after each stroke for a perfect circle. - fry · ~8 min
Cook the rotli on the tawa.
1.Heat a tawa over medium-high heat. Place a rolled rotli on the hot tawa.2.Cook for 20-30 seconds until small bubbles appear. Flip using tongs.3.Cook the second side for 30-40 seconds until light brown spots appear.4.Press gently with a clean kitchen towel on the second side to encourage puffing.TIPThe tawa must be hot enough — if it's not, the rotli won't puff and will turn out dry. - grill · ~10 min
Puff the rotli over direct flame.
1.Remove the tawa from heat. Using tongs, place the rotli directly on an open medium flame.2.The rotli will balloon up in 2-3 seconds. Flip quickly using tongs and let the other side puff for 2 seconds.3.Remove immediately to a plate. Brush generously with warm ghee on both sides.4.Place the finished rotlis in an insulated container lined with a cloth to keep them soft.TIPDon't leave the rotli on the flame too long or it will char — just a few seconds per side.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 10 minutes; this relaxes the gluten for easier rolling and softer rotlis.
- 2Use warm water for kneading to help the dough become supple and smooth without needing extra flour.
- 3Roll each rotli evenly from the center out, rotating a quarter turn each time for a perfect circle.
- 4The tawa must be hot enough — a drop of water should sizzle instantly; otherwise the rotli won't puff.
- 5Press gently with a folded towel on the second side while on the tawa to encourage even puffing.
- 6Puff each rotli over an open flame for only 2-3 seconds per side to avoid charring.
- 7Brush ghee immediately while the rotli is hot so it melts into every layer.
- 8Stack finished rotlis in a cloth-lined container to trap steam and keep them soft for hours.
Adapt it for your goals.
Masala Rotli
Add 1/2 tsp each of crushed cumin seeds, ajwain, and a pinch of red chili powder to the flour before kneading. This gives the rotli a warm, spiced flavor that pairs beautifully with yogurt or pickles.
Methi (Fenugreek) RotliMethi (Fenugreek) Rotli
Finely chop 1/2 cup fresh fenugreek leaves (methi), salt lightly, squeeze out excess water, and knead into the dough. The leaves add a mildly bitter, earthy aroma that enhances any dal or sabzi.
Laccha Paratha StyleLaccha Paratha Style
After rolling each rotli to 15 cm, brush with ghee, sprinkle a little dry flour, fold into pleats, coil into a spiral, then roll out again. This yields flaky, layered rotlis with a crisp exterior.
Whole Grain MixWhole Grain Mix
Replace 1 cup of whole wheat flour with 1/2 cup jowar (sorghum) and 1/2 cup bajra (pearl millet) flour. This adds a nutty taste, more fiber, and makes the rotlis especially wholesome for winter meals.
Why this is on our healthy list.
Rich in Dietary Fiber
Made with whole wheat flour (atta), each rotli provides a good amount of insoluble fiber that supports healthy digestion and helps maintain steady blood sugar levels.
Source of Complex Carbohydrates
Whole wheat rotlis release energy slowly, keeping you full and energized for longer compared to refined flour breads.
Contains Healthy Fats in Moderation
The ghee used for brushing is rich in butyrate, a short-chain fatty acid that may support gut health, and adds a small amount of fat-soluble vitamins A, D, E, and K.
Low in Sodium
With only 1/4 teaspoon of salt for the entire batch, these rotlis are a low-sodium alternative to store-bought breads, making them heart-friendly.
Free from Preservatives and Additives
Homemade with just flour, salt, oil, water, and ghee, this recipe contains no artificial preservatives, emulsifiers, or dough conditioners.
Frequently asked questions
The most common reasons are a tawa that isn't hot enough, dough that's too dry or stiff, or the rotli being rolled too thick. Ensure the tawa is smoking hot and the dough is soft and pliable.
