Rotli – Chapati

Here's a classic rotli recipe from our volunteer Urmila which works very well with New Hall Mill's wholemeal flour. Urmila was brought up as Gujrati and was taught by her mum. She provides plenty of detail so you can make rotli in an authentic way. She says:

"There’s nothing quite like eating fresh, hot, buttery rotlis. Rotlis (chapatis) are traditional unleavened flatbreads made with whole wheat flour and used to accompany any shak (curry). Although rotli are traditionally eaten with shak, we also eat them as snacks."

Equipment

• You can use any flat surface to roll out the rotli.
• You can use a normal rolling pin if you don’t have a tapered one.
• You need a flat dry pan to cook the chapati.

Ingredients

This quantity makes about 24 rotlis, depending on how big you like them.

500g chapati flour
2 tbsp thel (sunflower oil)
400ml hot water
Extra flour for kneading and rolling
Butter or ghee (optional)

Method

1. In a large bowl, combine the flour and thel, and gradually add the hot water, kneading as you go.
2. Knead the dough for a good 5 minutes until it is smooth and firm, similar to the texture of Play-Doh. It shouldn’t feel sticky, and it should hold an indent.
3. If you are making the rotlis later, then wrap the dough in a bag or cling film so that it doesn’t dry out.
4. Heat the frying pan-to a medium heat.
5. Take a small portion of the dough, roughly the size of a golf ball, into the palm of your hand and press into a circle.
6. Portion the dough for each rotli.
7. Coat in flour.
8. Vann (roll) the rotli into a thin, even circle (approximately 8 inches in diameter). Use slightly more pressure on one side of the velan (rolling pin), which will turn the rotli as it’s being rolled, helping create the circle.
9. Add more flour as needed.
10. Place the rotli in the frying pan. Once you can see slight bubbling, turn the rotli for the first time.
11. Wait until the colour turns slightly darker and it’s cooked through and then turn again.
12. Once turned, press down on the rotli with a folded cloth or kitchen roll to allow the rotli to puff up.
13. Take the rotli out and stack it on a plate. Be very careful of the steam from the rotli.
14. Spread with butter or ghee and repeat.
15. Stack up the rotlis until the dough is all used up and serve with some curry.