Rotli is something I cannot live without. I roll and eat rotli every chance I get, which is not unusual for a Gujarati.

I grew up on this flat bread and to this day I would rather eat rotli than bread if I had to choose.

Rotli is a staple in most Indian homes and as much as it looks like a chore to make, it’s actually quite simple once you get the hang of it.

You also really don’t have to roll rounds ones, unless you’re a perfectionist or trying to impress someone. You can cut them out with a plate. Trust me. I this once upon a time but that didn’t go down quite well with my mum.

She drilled it into me that if I couldn’t roll round rotli’s no one would want to marry me. Let’s just say I used to roll rotli nearly every week as a teenager. Now while I don’t eat floured rotli, I do get a lot of requests for a recipe.

For this particular recipe, I used Eureka Mills Flour. If you use any other flour, I’m sure you’d have to add a tiny bit more water to the dough. Please keep this in mind.

Did you know: I say rotli instead of roti. It is the same thing. Guji’s have a reputation for their perfectly thin, round rotli’s. We usually don’t brush our creations with ghee and we are also known to add husk or brown bread flour to our loht (dough).

Last fun fact: I am a Christian girl born into a Gujarati family.

Ingredients

2 cups white bread wheat flour (Eureka Mills)

3 tbsp oil

160 ml boiling water

Method

1. In a large bowl, rub oil into the flour evenly. To test if you've done this well, clench the flour in your hand. The shape should hold and crumble again on the lightest touch.

2. Mix boiling water into the flour with a spoon. It should resemble something like a crumb.

3. The dough will be very hot - knead with both your hands until it's a proper dough. The texture should be soft, but not too soft.

4. Roll into even balls (16 large, 20 small) and cover them while you prepare your surface.

5. Add a tiny amount of flour into the center of each ball and pinch it close again. Dip that ball fully in flour and roll out on a flat surface with a rolling pin. Dust the surface while you roll so it doesn't stick.

6. Cook the roti in a non-stick pan (I use a crepe pan) until it's brown on both sides. I usually turn my roti 3 times. I lay the first side down for 30 seconds. Cook the second side well and then finish the partially cooked side on the third flip.

7. Cover the roti with a towel while you make them. They will become soft as they stack. You can melt butter and brush that on each side if you like after they're cooked.