FARALI ROTLI/GLUTEN FREE ROTIS

Ingredients

• 120 g (1 cup)farali flour
• 120 g (1/2 cup)mashed potato
• 5 ml (1 tsp)oil
• 120 ml (1/2 cup)water
• as neededextra farali flour, for dusting
• 20–30 ml (4–6 tsp), optionalghee

Instructions

1. 1

   Mix the flour

   Put the farali flour in a bowl. Add the mashed potato and oil, then mix them into the flour. Add salt too if you are using any.

2. 2

   Make the dough

   Add the water gradually and work it into a soft, pliable dough. Cover and leave it to rest for at least 30 minutes.

3. 3

   Heat the pan

   Set a tawa or frying pan over medium-low heat.

4. 4

   Divide the dough

   Split the dough into 10 portions. Take one portion and roll it into a ball.

5. 5

   Roll the rotli

   Lightly coat the ball with extra flour, then roll it on a board or worktop into a circle 13–15 cm (5–6 inches) across. If it sticks, dust it with a little more flour.

6. 6

   Cook the first side

   Place the rolled rotli on the tawa and cook until bubbles appear.

7. 7

   Turn and finish

   Turn it over and cook for 20–30 seconds. If you like, let it puff over a naked flame.

8. 8

   Cook the rest

   Repeat the dividing, shaping and cooking steps with the remaining dough. Smear a little ghee over the rotlis before serving, if desired.

What is farali rotli?

Farali rotli is a Gujarati flatbread associated with farali, or fasting, meals such as those eaten during Ekadashi or Navratri. It uses farali flour rather than wheat flour, so the exact flour blend can vary by product.

Potato helps bind the dough and keeps the rotlis soft, while a rest makes the dough easier to shape. The result is a simple, tender flatbread cooked on a tawa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 16g carbs, 3g fat.

The flour and potato provide most of the carbohydrates, while the oil and optional ghee contribute most of the fat; protein is modest and comes mainly from the flour. Pair a rotli with a protein-rich accompaniment and vegetables to make the meal more varied.

Choosing the flour and potato

Flour blend: Farali flour mixes can differ, so check that the blend suits your dietary needs and fasting practice. Use the same flour for dusting to keep the rotlis consistent.

Mashed potato: Mash it smoothly so it blends evenly into the flour. Lumps can make the dough harder to roll into an even circle.

Getting a pliable dough

Add water gradually rather than all at once, since the amount the flour absorbs can vary. Aim for dough that feels soft and workable, not wet or crumbly.

Resting time: Cover the dough for at least 30 minutes as directed. This gives it time to settle and makes shaping less difficult.

Rolling without tearing

Small portions: Divide the dough into 10 pieces and roll each into a smooth ball before dusting. This helps the rotlis keep an even thickness.

Gentle pressure: Roll towards a 13–15 cm circle, adding a little extra flour if the dough sticks. Avoid piling on too much dusting flour, which can leave the cooked surface dry.

Cooking and doneness

Pan heat: Medium-low heat gives the rotli time to cook without scorching before bubbles form. If it browns too quickly, lower the heat slightly.

Turn and finish: Cook the second side for 20–30 seconds. The optional flame puff is a finishing choice; watch closely while doing it.

Serving ideas

Serve the rotlis warm, with a little ghee if desired. They pair well with a curry, yoghurt or other accompaniments that suit your meal.

For a more balanced plate, add a source of protein and vegetables alongside the rotli rather than serving it on its own.

Recipe notes & tips

• Keep the dough covered while you shape the rotlis so the remaining portions do not dry out.
• Use a light coating of flour on the board and rolling pin to reduce sticking.
• Roll each portion to a similar thickness so the rotlis cook at about the same rate.
• Wait for bubbles to appear before turning the first side.
• If using a naked flame to puff a rotli, keep it moving and watch it carefully.
• Brush with ghee just before serving if you want the added richness.

Variations

• Season the dough: Add salt if it suits your fasting practice and the meal.
• Use less ghee: Brush only a small amount on each cooked rotli.
• Serve with yoghurt: Add a bowl of yoghurt on the side for a cool accompaniment.
• Pair with curry: Serve alongside a curry that fits your dietary requirements.
• Make smaller rotlis: Divide the dough into more portions and roll each one smaller.

Common mistakes to avoid

• Adding water too quickly: The dough can turn sticky; add it in stages and stop when the dough is soft and pliable.
• Skipping the rest: The dough may be harder to handle; cover it and leave it for at least 30 minutes.
• Using too much dusting flour: The rotli can dry out; use only enough to prevent sticking.
• Rolling unevenly: Thin patches may cook faster; aim for a fairly even circle.
• Cooking over high heat: The outside can brown before the rotli cooks through; use medium-low heat.
• Leaving a rotli unattended over a flame: It can scorch quickly; stay beside it and turn it as needed.

How to store

Cool leftover rotlis, then store them in an airtight container in the fridge for up to 2 days. Reheat briefly on a tawa or frying pan until warm; add a little ghee if desired.

Frequently asked questions