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Rotla ( Gujarati Recipe)


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Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jiggery. Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

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Makes 6 rotlas
Show me for rotlas


Ingredients

2 cups bajra (black millet) flour
salt to taste
bajra (black millet) flour for rolling
8 tbsp ghee

For Serving
 jaggery

Method
  1. Sieve the flour and salt together in a deep bowl.
  2. Add enough lukewarm water and knead into a soft dough. Keep kneading for 3 to 4 minutes till the dough is very smooth.
  3. Divide the dough into 6 equal portions.
  4. Wet your palms and flatten a portion into a 125 mm. (5") diameter circle. Alternatively you can roll it on a rolling board using a little bajra flour.
  5. Place it on a hot tava (griddle), apply a little water on the top and spread it evenly using your fingers.
  6. Cook it for a minute on a high flame, turn the rotla and cook the other side for one more minute on a high flame or till brown spots appears.
  7. Again turn it and cook it on an open high flame till the rotla puffs up and blackish brown spots appear on both the sides.
  8. Smear 1½ tbsp of ghee on the rotla.
  9. Repeat steps 5 to 9 to make 5 more rotlas.
  10. Serve immediately with jaggery.

Handy tip
  1. Make the dough just before rolling the rotlas.
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