Rotli
Thin, soft Gujarati flatbreads made with whole wheat flour and cooked quickly on a hot tawa until lightly puffed. Everyday rotli is simple, comforting, and perfect with dal, shaak, or yogurt.
For 8 servings
- knead · ~8 min
Knead the dough.
1.Add whole wheat flour and salt to a wide bowl and mix well.2.Add oil, then pour in water little by little and bring everything together.3.Knead for 5 to 6 minutes until the dough is soft, smooth, and not sticky.TIPA soft dough gives soft rotli, so avoid making it stiff. - rest · ~15 min
Cover and rest the dough.
Cover the dough with a plate or damp cloth and let it rest for 15 minutes. This helps the gluten relax so the rotli rolls out easily.
- prep · ~3 min
Divide and shape the dough balls.
1.Knead the rested dough briefly until smooth again.2.Divide it into 8 equal portions.3.Roll each portion between your palms into a smooth ball. - prep · ~7 min
Roll the rotli.
1.Dust one dough ball lightly with whole wheat flour.2.Roll it into a thin, even circle about 5 to 6 inches wide.3.Repeat with the remaining dough balls, using more flour for dusting as needed.TIPUse light, even pressure while rolling so the rotli cooks evenly and puffs better. - fry · ~6 min
Cook the rotli on a hot tawa.
1.Heat a tawa over medium-high heat until evenly hot.2.Place one rolled rotli on the tawa and cook until small bubbles appear, about 20 to 30 seconds.3.Flip and cook the second side for 20 to 30 seconds until light brown spots form.4.Flip once more and press gently with a cloth or spatula until the rotli puffs in places.TIPIf the tawa is too cool, the rotli dries out; if too hot, it burns before cooking through. - serve
Stack and serve the rotli warm.
Transfer each cooked rotli to a covered container or cloth-lined plate to keep it soft. Serve warm with dal, shaak, curry, or yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the water gradually; rotli dough should feel softer than paratha dough but not cling to your fingers.
- 2After the 15-minute rest, knead again for 20 to 30 seconds to smooth the surface before dividing.
- 3Roll from the center outward and keep turning the dough so the rotli stays thin and evenly round.
- 4Use only a light dusting of flour while rolling; excess dry flour on the surface can make the rotli taste dusty and stiffen on the tawa.
- 5Cook on a fully heated tawa: the first side should show tiny bubbles quickly, not sit pale for long.
- 6Press the final side gently around the edges first to encourage full puffing and even steam inside.
- 7Stack cooked rotli in a cloth-lined container and keep covered right away so trapped steam keeps them soft.
Adapt it for your goals.
Ghee-brushed
Brush hot rotli lightly with ghee before stacking for a richer flavor and extra softness, especially when serving with simple dal or yogurt.
salt freeSalt-free
Skip the pinch of salt if serving with highly seasoned shaak or if you want a very plain everyday rotli.
veganVegan
This recipe is naturally vegan as written; serve with vegetable shaak or plant-based yogurt for a fully vegan Gujarati meal.
travel friendlyTravel-friendly
Slightly increase the oil in the dough and half-cook the rotli first, then finish briefly before eating so they stay softer for tiffin.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, rotli retains the bran and germ, offering more fiber and grain nutrients than refined flatbreads.
Light Everyday Staple
With very little oil in the dough and no deep-frying, rotli is a simple, lighter flatbread for daily meals.
Pairs Well with Balanced Meals
Rotli works well alongside dal, shaak, and yogurt, making it easy to build a meal with grains, protein, and vegetables.
Frequently asked questions
Usually the dough is too stiff, the rotli is rolled unevenly, or the tawa is not hot enough. A soft dough, even thickness, and quick cooking help it puff.
