Gujarati Padwali Roti
Prep time
Cook time
Total time
Gujarati Padwali Rotli means two layred roti, it is a delightful twist on the traditional Gujarati flatbread, alternatively referred to as Dupadi, Dosti, Dopadi, or Bepadi Roti. This Layered Roti has gained immense popularity in the state of Gujarat, particularly during the scorching summer months. It is commonly enjoyed alongside a serving of delectable mango pulp.
Author: Binjal Pandya
Recipe type: Main
Cuisine: Indian
Serves: 10-12
Ingredients
- 2 cups Whole Wheat Flour
- Salt
- 1 ¼ cup Water
- 1 tsp Oil (For Kneading)
- 1 tbsp Oil (For Dipping)
- Flour (For Dusting)
- Ghee (For Applying)
Instructions
- Begin by taking a large bowl and combining the whole wheat flour and a pinch of salt.
- Gradually add water and knead the mixture until it forms a soft, smooth, and slightly sticky dough.
- Incorporate 1 tsp of oil into the dough, kneading it again for 1-2 minutes.
- Cover the dough and let it rest for 2-3 minutes to allow it to become more pliable.
- Knead the dough for a minute and divide it into lime sized equal balls.
- Take two balls—one surface dipped in oil and the other in flour.
- Join the oiled surface of one ball with the floured surface of the other, pressing them together to form a flattened, two-layered structure.
- Heat a griddle over medium flame while you roll out the flattened dough.
- Dust the surface with flour and gently roll it into a thin roti, taking care to maintain the layered structure.
- Place the roti on the heated griddle and cook till you see small bubbles on top or cook approximately 8-10 seconds.
- Flip the roti and cook the other side until light brown spots appear on down.
- Flip it again and gently presses and roast the roti for few seconds using a cotton cloth or kitchen towel, ensuring it becomes firm and develops a distinct pocket-like structure.
- Remove the roti from the griddle, carefully peeling and separating the two layers.
- Apply a generous amount of ghee to the inside layer of one roti.
- Place the other layered roti on top, pressing them together gently, ensuring both layers are coated with its richness.
- Repeat the process with the remaining dough balls, savoring the unique layers in each roti.
- Serve the Two Layer Roti with a side of mango pulp or your favorite vegetable dish, allowing the flavors to meld together in a delightful combination.
Notes
To achieve the desired dough consistency, gradually add water while kneading and adjust as needed. The goal is to attain a soft, pliable dough that is not too sticky or dry.
It's always recommended to start with a smaller amount of water and gradually add more if necessary to prevent the dough from becoming too wet.
Roll the balls gently with flour, do not make hard pressure while rolling, otherwise it will be difficult to separate the layer after cooking.
Start peeling layers of roti immediately after its removed from griddle.
If you can’t handle or difficult to peel hot roti, use clean kitchen cloth and place the roti over it, hold it with both hand and crush gently. This step will make peeling and separating layers so easy.
It's always recommended to start with a smaller amount of water and gradually add more if necessary to prevent the dough from becoming too wet.
Roll the balls gently with flour, do not make hard pressure while rolling, otherwise it will be difficult to separate the layer after cooking.
Start peeling layers of roti immediately after its removed from griddle.
If you can’t handle or difficult to peel hot roti, use clean kitchen cloth and place the roti over it, hold it with both hand and crush gently. This step will make peeling and separating layers so easy.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/gujarati-padwali-rotli/