Name: Rotli
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 300g Chapati Flour; 200ml Boiling Water; Vegetable Oil; Salt

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Rotli, roti, chapati - what you call this bread depends on where you are from. These rotli are the ones my mum makes and I think they are the best. Seema x

Rotli

Combine the chapati flour with a pinch of salt, 1 tbsp of oil and 200ml of boiling water straight from the kettle. Mix it with a spoon until its cool enough to handle. Knead for 5 mins to form a sticky dough. Pour 1 tbsp of oil over the dough and continue to knead so the dough is less sticky and very soft. 

Cover the dough and allow it to rest for 15-20 mins. 

Heat up a frying pan to a high heat, allow it to warm up for 2 mins. 

Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and then coat it again with flour. Continue rolling until you form a thin circle that is about 15cm in diameter.

Place the rotli face-side down in the frying pan. Cook for 30 seconds until small bubbles appear and then flip it. Allow to cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the rotli. This will help it to puff up - press down on the parts that are puffing up to push the air to all the sides of the rotli.

Whilst one is cooking, roll out the next rotli – bring in a friend to help you. Continue rolling and cooking the rotli until you have run out of dough. 

Enjoy with a curry, or even spread with butter and sprinkled with sugar as a snack. 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6238966832001

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

£0-£5

Indian

Vegan

Veggie

Pescatarian

Rotli

Dinner

Combine the chapati flour with a pinch of salt, 1 tbsp of oil and 200ml of boiling water straight from the kettle. Mix it with a spoon until its cool enough to handle. Knead for 5 mins to form a sticky dough. Pour 1 tbsp of oil over the dough and continue to knead so the dough is less sticky and very soft.

Cover the dough and allow it to rest for 15-20 mins.

Heat up a frying pan to a high heat, allow it to warm up for 2 mins.

Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and then coat it again with flour. Continue rolling until you form a thin circle that is about 15cm in diameter.

Place the rotli face-side down in the frying pan. Cook for 30 seconds until small bubbles appear and then flip it. Allow to cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the rotli. This will help it to puff up - press down on the parts that are puffing up to push the air to all the sides of the rotli.

Whilst one is cooking, roll out the next rotli – bring in a friend to help you. Continue rolling and cooking the rotli until you have run out of dough.

Enjoy with a curry, or even spread with butter and sprinkled with sugar as a snack.

Fakeaway

Chapati Flour

Gram

Water

Millilitre

Vegetable Oil

Salt

Sides

Bread

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Recipes

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