Rotla, a traditional Gujarati recipe...
Recipe Link : http://www.tarladalal.com/Rotl....a-(-Gujarati-Recipe)

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/....TarlaDalal/207464147
YouTube Channel: http://www.youtube.com/user/Ta....rlaDalalsKitchen/fea
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal

Rotla

Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jiggery. Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

Preparation Time: 1 minute.
Cooking Time: 15 minutes.
Makes 6 rotlas.

2 cups bajra (black millet) flour
Salt to taste
Bajra (black millet) flour for rolling
Melted ghee for brushing

For serving
Garlic chutney
Jaggery (gur)
Ghee

1. Sieve the flour and salt together in a deep bowl.
2. Add enough lukewarm water and knead into a semi- soft dough. Keep kneading for 3 to 4 minutes or till the dough is very smooth.
3. Divide the dough into 6 equal portions.
4. Roll a portion of the dough into a 125 mm. (5") diameter circle.
5. Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it.
6. Cook it till small blisters appear on the surface. Turn over the rotla and cook for a few more seconds.
7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
8. Repeat with the remaining dough portions to make 5 more rotlas.
Serve immediately with garlic chutney, jaggery and ghee.