Authentic Indian Rotla Recipe

Ingredients

• 2 cups (240g) coarse cornmeal (makai ka atta) 2 cups (240g) coarse cornmeal (makai ka atta)
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal and salt.
2. 2.
   Gradually add warm water to the cornmeal mixture and mix well until it forms a dough.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. 4.
   Divide the dough into small portions and shape them into balls.
5. 5.
   Take a dough ball and flatten it slightly. Dust it with cornmeal to prevent sticking.
6. 6.
   Roll out the dough ball into a thick, round disc of about 6 inches in diameter.
7. 7.
   Heat a griddle or a non-stick pan over medium heat.
8. 8.
   Carefully transfer the rolled-out Rotla onto the hot griddle.
9. 9.
   Cook for about 2-3 minutes on each side until golden brown spots appear and the Rotla is cooked through.
10. 10.
    Remove from the griddle and keep warm. Repeat the process with the remaining dough portions.
11. 11.
    Serve hot with your favorite curry or enjoy it as a standalone bread.

Treat your ingredients with care...

• Coarse cornmeal (makai ka atta) — Make sure to use coarse cornmeal for the authentic texture of Rotla. Fine cornmeal may result in a different texture.

Tips & Tricks

• If the dough feels dry, add a little more warm water gradually until it reaches the right consistency.
• Dusting the dough with cornmeal while rolling it out prevents sticking and adds a nice texture.
• For a softer Rotla, cover it with a clean kitchen towel after cooking to retain moisture.
• Experiment with adding spices like cumin or chili powder to the dough for extra flavor.
• Leftover Rotla can be stored in an airtight container and reheated in a toaster or on a griddle.

Serving advice

Serve Rotla hot with your favorite curry, such as Gujarati dal or vegetable curry. It can also be enjoyed with a side of yogurt, pickles, or a dollop of ghee (clarified butter) and jaggery (unrefined sugar) for a sweet and savory combination.

Presentation advice

Stack the cooked Rotlas on a plate and garnish with fresh cilantro leaves for a pop of color. Serve them in a traditional Indian thali (platter) for an authentic presentation.