Rotlee ( Gujarati style Rotis )
Recipe credit - Rotis & Naans of India by Purobi Babbar
Makes: 15
Cooking time: 25 minutes
You will need
2 cups ( 225 g ) wheat flour (atta)
1 teaspoon salt
3 tablespoon ghee or oil
Warm water for kneading
Extra 13 - 15 teaspoon ghee
1 teaspoon salt
3 tablespoon ghee or oil
Warm water for kneading
Extra 13 - 15 teaspoon ghee
Method
Sift flour twice. Add salt, rub in ghee ( 3 tablespoon). Mix well for 10 minutes.
Gradually add water, mix thoroughly. Knead to a soft dough.
Divide the dough into equal balls and roll out each one into a round disc & - inch ( 18 cm ) diameter.
Cook them in a hot griddle, turning the roti once, without applying any ghee / oil for 1 minute. Then holding with a tong place directly over open flame for few seconds. It puffs up immediately. Turn once. Remove from the heat.
Gradually add water, mix thoroughly. Knead to a soft dough.
Divide the dough into equal balls and roll out each one into a round disc & - inch ( 18 cm ) diameter.
Cook them in a hot griddle, turning the roti once, without applying any ghee / oil for 1 minute. Then holding with a tong place directly over open flame for few seconds. It puffs up immediately. Turn once. Remove from the heat.
Apply ghee evenly on side of the Rotlee. Keep in a closed container. Repeat the same with rest.
Rotlees are thinner and softer than phulkas or chapatis. While keeping it should be placed on top of another. Serve with Dal.
Rotlees are thinner and softer than phulkas or chapatis. While keeping it should be placed on top of another. Serve with Dal.
Very yummy and delicious recipe.. Thanks for sharing Niya :)
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