Recipe type: Breads
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 rotli
  • 100g medium chapati atta or plain and wholemeal flour mix
  • 1 tsp oil
  • 100ml boiling water (or as hot as you can stand it)
  1. Heat up your tavi or frying pan on a medium/high heat.
  2. In a large wide bowl rub the oil into the flour. Make a well into the centre and add all of the water in, mix in with a fork until it starts to come together, and then knead lightly with your hands until it is a soft, pliable dough. It will be hot to the touch, so take your time. The gluten doesn't need to develop a great deal in the dough so don't overwork it.
  3. Split into 6 balls just larger than a golf ball. Dip the ball in flour and then flatten out and roll into a circle around 2mm thick. Try not to flip the dough over, but do add a little more flour if it starts to stick.
  4. Once your pan is heated up turn it down slightly to maintain the temperature. Put the roti top side down on the pan and cook for just 30 seconds before flipping over. The rotli just needs to have a few pale spots on it, rather than be cooked yet. Cook for a minute or so until there are brown spots on it and then flip over. At this stage you want it to puff up!
  5. Press down lightly with a spatula, wooden spoon or a thick piece of kitchen roll to encourage it to puff. Don't worry if it doesn't, as long as it is cooked through you are fine. The puff just adds softness. Once cooked put on to a plate and repeat the process with the rest.
  6. Spread with a little butter if you'd like and serve with your favourite curry. Rotlis are best eaten just after they are made.
Recipe by Food Mela at