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    Ingredients: Pad Wali Rotli

    Uploaded by

    Prashanth Kannar K
    This recipe is for pad wali rotli, which are Indian flatbreads made by layering dough discs with ghee in between. The recipe makes rotli that serve 2-4 people and takes 10 minutes to prepare. It involves mixing wheat flour, salt, oil and water into dough balls, rolling two balls at a time into thin discs, layering one disc with ghee and placing another disc on top, and cooking the layered rounds on a tawa until puffed and cooked through on both sides. Liberal use of ghee is recommended to keep the roti soft and preserve them.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ingredients: Pad Wali Rotli

    Uploaded by

    Prashanth Kannar K
    10 views1 page
    This recipe is for pad wali rotli, which are Indian flatbreads made by layering dough discs with ghee in between. The recipe makes rotli that serve 2-4 people and takes 10 minutes to prepare. It involves mixing wheat flour, salt, oil and water into dough balls, rolling two balls at a time into thin discs, layering one disc with ghee and placing another disc on top, and cooking the layered rounds on a tawa until puffed and cooked through on both sides. Liberal use of ghee is recommended to keep the roti soft and preserve them.

    Original Description:

    Pad Wali Rotli

    Original Title

    Pad Wali Rotli

    Copyright

    © © All Rights Reserved

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    This recipe is for pad wali rotli, which are Indian flatbreads made by layering dough discs with ghee in between. The recipe makes rotli that serve 2-4 people and takes 10 minutes to prepare. It involves mixing wheat flour, salt, oil and water into dough balls, rolling two balls at a time into thin discs, layering one disc with ghee and placing another disc on top, and cooking the layered rounds on a tawa until puffed and cooked through on both sides. Liberal use of ghee is recommended to keep the roti soft and preserve them.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    10 views1 page

    Ingredients: Pad Wali Rotli

    Uploaded by

    Prashanth Kannar K
    This recipe is for pad wali rotli, which are Indian flatbreads made by layering dough discs with ghee in between. The recipe makes rotli that serve 2-4 people and takes 10 minutes to prepare. It involves mixing wheat flour, salt, oil and water into dough balls, rolling two balls at a time into thin discs, layering one disc with ghee and placing another disc on top, and cooking the layered rounds on a tawa until puffed and cooked through on both sides. Liberal use of ghee is recommended to keep the roti soft and preserve them.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Pad Wali Rotli

    Duration:10 minutes

    Serves:24 people
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    Authenticity Slice

    Liberal use of desi ghee is not a bad idea as this keeps the roti soft and also acts as a
    preservative.

    Ingredients

    Wheat flour (atta) (1 cup)


    Salt to taste (1tbsp)
    Oil (as required)
    Desi ghee ()

    Method

    In a paraat, add atta, oil and salt to taste.


    Mix well and knead it into soft dough using water.
    Divide the dough into equal lemon-sized sized balls and keep aside.
    Take two balls and roll them into small-poori sized discs.
    Apply some melted ghee on one side of the roti and place the other disc over the first disc, and flatten.
    Dust off excess flour and heat it on a hot tawa until cooked and puffed on both sides.
    Serve hot or store.

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