Gujarati Rotla

Gujarati Rotla is a nutritious and wholesome flatbread made from a mix of whole wheat, jowar, and bajra flours. This traditional bread is a staple in Gujarati households and pairs well with various curries and vegetables. Its rustic flavor and hearty texture make it a satisfying addition to any meal.

For a Serving Size of Two:

Ingredients:

• 80 grams whole wheat flour
• 20 grams jowar flour
• 20 grams bajra flour
• 1/2 teaspoon salt
• 1 teaspoon oil (for kneading)
• Water (as needed for kneading)

Procedure:

• In a mixing bowl, combine the whole wheat flour, jowar flour, bajra flour, and salt. Mix well.
• Add the oil and gradually add water, kneading to form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
• After resting, divide the dough into equal portions (about 4 balls).
• Take one ball of dough and flatten it slightly. Dust it with some dry flour to prevent sticking. Using your palms or a rolling pin, gently roll it out into a circle about 6-8 inches in diameter. Use a light hand to maintain its thickness.
• Heat a tawa (griddle) over medium heat. Once hot, place the rolled-out rotla on the tawa.
• Cook for about 30 seconds on one side, then flip it over. Press lightly with a spatula or a clean cloth to encourage puffing.
• Flip again and cook until both sides are golden brown and slightly charred.
• Remove from the tawa and keep warm in a container lined with a clean cloth. Repeat with the remaining dough balls.
• Serve hot, alongside your favorite curries or vegetables.

Nutritional Benefits:

• Calories: 470 kcal
• Protein: 10.9 g
• Carbohydrates: 93 g
• Fat: 6.5 g