Easy Whole Wheat Rotli Recipe – Soft & Puffy Indian Flatbread

Neha DeshmukhRecipe Author
Ingredients
12
Person(s)
  • 2 cups
    Whole Wheat Flour
  • 0.5 tsp
    Salt
  • 4 tsp
    Oil
  • 0.75 cup
    Warm Water
  • 1 count
    All-purpose flour
Directions
  • In a large mixing bowl, combine whole wheat flour and salt. Mix well.
  • Add oil to the flour mixture and blend until it resembles coarse crumbs.
  • Gradually add warm water while kneading to form a soft, pliable dough. Knead for 5-7 minutes, then avoid overworking the dough.
  • Lightly coat the dough ball with oil, cover, and let rest for at least 15-30 minutes.
  • Preheat a tawa or skillet over medium-high heat.
  • Knead the rested dough briefly and divide into 12 equal-sized balls.
  • Dust each ball with whole wheat flour (or a mix of whole wheat and all-purpose) and roll into a thin, even circle using a rolling pin. Dust with flour as needed to prevent sticking.
  • Shake off excess flour and place the rolled rotli onto the hot tawa.
  • Flip when small bubbles begin to appear (about 15-30 seconds). Cook the second side for 10-15 seconds.
  • Transfer rotli directly over a medium-high flame using tongs to puff up completely. Flip to cook both sides briefly, ensuring it doesn't burn.
  • Store cooked rotlis in an insulated container and optionally brush with ghee or butter before serving.
Nutritions
  • Calories:
    70 kcal
    25%
  • Energy:
    292 kJ
    22%
  • Protein:
    2 g
    28%
  • Carbohydrates:
    12 mg
    40%
  • Sugar:
    mg
    8%
  • Salt:
    50 g
    25%
  • Fat:
    1.5 g
    20%

Last Updated on 2 months by Neha Deshmukh

Easy Whole Wheat Rotli Recipe – Soft & Puffy Indian Flatbread

Hey everyone! If you’ve ever craved that warm, comforting taste of freshly made rotli with your favourite Indian curry, you’re in the right place. I remember learning to make rotli from my nani (grandmother) – it took a lot of practice, but the feeling of serving a perfectly puffed rotli is just unbeatable. Today, I’m sharing my go-to recipe for soft, puffy whole wheat rotli that’s surprisingly easy to master. Let’s get cooking!

Why You’ll Love This Recipe

This recipe isn’t just about making rotli; it’s about creating a little piece of home. Rotli is a staple in many Indian households, and for good reason! It’s simple, healthy, and incredibly versatile. Plus, there’s something so satisfying about making bread from scratch. You’ll love how easily these come together, and how much better they taste than store-bought options.

Ingredients

Here’s what you’ll need to make 12 delicious rotlis:

  • 2 cups Whole Wheat Flour (Chapati Flour) – about 240g
  • 0.5 tsp Salt – about 3g
  • 4 tsp Oil – about 20ml
  • 0.75 cup Warm Water – about 180ml
  • All-purpose flour (for rolling and dusting)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Whole Wheat Flour (Chapati Flour) – Types & Benefits

Using good quality whole wheat flour, also known as atta, is key. There are different types available – fine, coarse, and everything in between. I prefer a medium-fine atta for rotli, as it gives a good balance of softness and texture. Whole wheat flour is packed with fibre and nutrients, making these rotlis a healthy choice.

Oil – Choosing the Right Oil for Rotli

Traditionally, ghee (clarified butter) is used, and it adds a wonderful flavour. But any neutral-flavoured oil like sunflower, vegetable, or canola oil works perfectly well. I often use a mix of oil and a teaspoon of ghee for that extra richness.

Warm Water – Temperature & Importance

The water temperature is important! It should be comfortably warm to the touch, not hot. Warm water helps activate the gluten in the flour, resulting in a softer dough.

All-Purpose Flour – Alternatives for Dusting

All-purpose flour is great for dusting, preventing the rotli from sticking to the rolling pin and tawa. If you want to avoid all-purpose flour, you can use a mix of rice flour and whole wheat flour instead.

Salt – Enhancing Flavor

Don’t skip the salt! It might seem like a small thing, but it really enhances the flavour of the rotli.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the rotli!

  1. In a large mixing bowl, combine the whole wheat flour and salt. Give it a good mix to ensure everything is evenly distributed.
  2. Add the oil to the flour mixture and start blending it in with your fingertips. You want to rub the oil into the flour until it resembles breadcrumbs – no lumps allowed!
  3. Now, gradually add the warm water while kneading. Start with a little at a time, and keep kneading until a soft, pliable dough forms. Don’t overwork the dough, though – that can make it tough.
  4. Once the dough comes together, coat it with a few drops of oil. This prevents it from drying out. Cover the bowl with a damp cloth or plastic wrap and let it rest for at least 15 minutes. This resting period is crucial for a soft rotli!
  5. Preheat a tawa or skillet over medium heat. You want it hot, but not scorching.
  6. Knead the rested dough briefly to soften it up again. Divide it into 12 equal-sized balls.
  7. Dust each ball with all-purpose flour and roll it out into a thin, even circle using a rolling pin. Re-dust with flour as needed to prevent sticking. Aim for about 6-7 inches in diameter.
  8. Shake off any excess flour and carefully place the rolled rotli onto the hot tawa.
  9. Cook for about 15-20 seconds, until small bubbles start to appear on the surface. Flip it over and cook the other side for another 10-15 seconds.
  10. Now, here’s the magic! Using tongs, carefully transfer the rotli directly onto a high flame. It should puff up almost immediately. Flip it quickly to cook both sides briefly.
  11. Transfer the puffed rotli to an insulated container to keep it soft. You can optionally brush it with a little ghee before serving.

Expert Tips

Want to take your rotli game to the next level? Here are a few tips I’ve learned over the years:

  • Achieving the Perfect Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
  • Rolling Technique for Even Rotlis: Practice makes perfect! Try to apply even pressure when rolling to get a uniform thickness.
  • Understanding Tawa Temperature: A properly heated tawa is essential. If it’s too hot, the rotli will burn. If it’s not hot enough, it won’t puff up.
  • Puffing Rotli – Direct Flame Method: This can be a little intimidating at first, but it’s the key to getting that perfect puff. Be careful not to burn yourself!
  • Preventing Rotli from Becoming Hard: Store cooked rotlis in an insulated container. You can also wrap them in a clean kitchen towel.

Variations

Rotli is a blank canvas for flavour! Here are a few ways to spice things up:

  • Vegan Rotli: Simply omit the ghee and use oil instead.
  • Gluten-Free Rotli (Using Alternative Flours): Experiment with gluten-free flours like sorghum flour, millet flour, or a gluten-free flour blend. You might need to adjust the water quantity.
  • Spice Level – Adding Flavored Oils or Spices to the Dough: My friend loves adding a teaspoon of sesame oil or a pinch of turmeric to the dough for extra flavour.
  • Festival Adaptations – Serving Rotli During Special Occasions: During festivals, we sometimes add a little bit of sugar to the dough for a slightly sweeter rotli.

Serving Suggestions

Rotli is best enjoyed hot off the tawa with your favourite Indian curries, dals, or sabzis. It’s also delicious with a simple yogurt dip or a side of pickle. Seriously, it goes with everything.

Storage Instructions

Leftover rotlis can be stored in an airtight container at room temperature for up to 2 days. To reheat, sprinkle with a little water and warm them on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

What type of flour is best for making rotli?

Medium-fine whole wheat flour (atta) is ideal.

How do I know when the tawa is hot enough?

Sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready.

Why are my rotlis not puffing up?

This could be due to several reasons: the dough isn’t soft enough, the tawa isn’t hot enough, or you’re not using enough heat when puffing them on the flame.

Can I make the dough ahead of time?

Yes, you can! Just make sure to cover it well and let it rest for at least 30 minutes.

How can I keep rotlis soft for longer?

Store them in an insulated container or wrapped in a clean kitchen towel.

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