Gujarati Padwali Rotli means two layered 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. This innovative variety of roti not only complements mixed vegetable sabji and various Indian curries but also provides a delightful culinary experience. The origin of Two Layer Roti can be traced back to the challenges posed by the sweltering Indian climate, making it arduous to prepare a large number of regular rotis. However, the advent of Two Layer Roti offered a convenient solution, as it allows the preparation of two rotis with a single roll. On this occasion, I decided to opt for Two Layer Roti out of sheer laziness, as I sought a quicker alternative to the traditional roti-making process.

Welcome to a culinary adventure that combines tradition with a unique twist. In this recipe, we bring you the delightful Two Layer Roti, also known as Padwali Rotli, an iconic Gujarati bread that not only satisfies your taste buds but also adds a touch of innovation to your plate. With its soft layers and enticing aroma, this delectable flatbread is a true testament to the rich culinary heritage of Gujarat. Whether paired with mango pulp to celebrate the summer or served alongside your favorite Indian curry, this layered marvel is sure to impress. Let’s dive into the recipe and discover the art of creating this culinary masterpiece.

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)

Method:
1. Begin by taking a large bowl and combining the whole wheat flour and a pinch of salt.
2. Gradually add water and knead the mixture until it forms a soft, smooth, and slightly sticky dough.
3. Incorporate 1 tsp of oil into the dough, kneading it again for 1-2 minutes.
4. Cover the dough and let it rest for 2-3 minutes to allow it to become more pliable.
5. Knead the dough for a minute and divide it into lime sized equal balls.
6. Take two balls—one surface dipped in oil and the other in flour.
7. Join the oiled surface of one ball with the floured surface of the other, pressing them together to form a flattened, two-layered structure.
8. Heat a griddle over medium flame while you roll out the flattened dough.
9. Dust the surface with flour and gently roll it into a thin roti, taking care to maintain the layered structure.
10. Place the roti on the heated griddle and cook till you see small bubbles on top or cook approximately 8-10 seconds.
11. Flip the roti and cook the other side until light brown spots appear on down.
12. 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.
13. Remove the roti from the griddle, carefully peeling and separating the two layers.

14. Apply a generous amount of ghee to the inside layer of one roti.
15. Place the other layered roti on top, pressing them together gently, ensuring both layers are coated with its richness.
16. Repeat the process with the remaining dough balls, savoring the unique layers in each roti.
17. 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.

Tips
• 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.

Gujarati Padwali Roti

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

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

1. Begin by taking a large bowl and combining the whole wheat flour and a pinch of salt.
2. Gradually add water and knead the mixture until it forms a soft, smooth, and slightly sticky dough.
3. Incorporate 1 tsp of oil into the dough, kneading it again for 1-2 minutes.
4. Cover the dough and let it rest for 2-3 minutes to allow it to become more pliable.
5. Knead the dough for a minute and divide it into lime sized equal balls.
6. Take two balls—one surface dipped in oil and the other in flour.
7. Join the oiled surface of one ball with the floured surface of the other, pressing them together to form a flattened, two-layered structure.
8. Heat a griddle over medium flame while you roll out the flattened dough.
9. Dust the surface with flour and gently roll it into a thin roti, taking care to maintain the layered structure.
10. Place the roti on the heated griddle and cook till you see small bubbles on top or cook approximately 8-10 seconds.
11. Flip the roti and cook the other side until light brown spots appear on down.
12. 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.
13. Remove the roti from the griddle, carefully peeling and separating the two layers.
14. Apply a generous amount of ghee to the inside layer of one roti.
15. Place the other layered roti on top, pressing them together gently, ensuring both layers are coated with its richness.
16. Repeat the process with the remaining dough balls, savoring the unique layers in each roti.
17. 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.

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