Gujarati Pad Wali Roti which literally means layered Indian flat bread with two thin layers and smeared with some ghee. If you want a change from the stereotype roti, then try out this Two Layer Roti, frequently prepared during the mango season to enjoy with aamras (mango pulp).
If you want a change from the stereotype roti, then try out this Gujarati Pad Wali Roti, frequently prepared during the mango season to enjoy with aamras (mango pulp). Though the ingredients remain similar to that of rotis, it’s the method of rolling them in pairs makes it special. The speciality of this roti is that it has two thin layers. A layer is called pad in Gujarati and hence the name Gujarati Pad Wali Roti or Be padi rotli.
Gujarati Pad Wali Roti is easy to make especially in joint families or during get-togethers, when there are many people over for lunch or dinner. Most families make this kind of rotis as it is faster to make and you get two rotis in one shot.
The thin Pad wali Rotis are cooked only on a griddle and not on an open flame like phulkas. Make sure you serve some aamras with them!
It is a little tricky to have the right thickness of the rotis and requires some practice. Try to make them as thin as possible. You can first try to make them to the thickness of regular roti and once you get the hang of it, you can start decreasing the thickness of individual layer.
Gujarati Pad Wali Roti stays fresh and remain soft for a longer period of time compared to normal phulkas. That’s because of the ghee or clarified butter being used in generous amount. That’s the reason why pad wali roti is good for travel or also stays soft for lunch box.
Off to the recipe for Gujarati Pad Wali Roti!!
Steps to follow for
Gujarati Pad Wali Roti
Preparing the dough:
- In a mixing bowl combine whole wheat flour, oil and salt. Mix well with hands.
- Gradually add water and knead into a soft dough.
- It should take around 5 minutes to form a nice soft dough. It shouldn’t be very soft and sticky. If you feel it is sticky, add couple tablespoons of flour and knead.
- Just coat the outside of the dough with few drops of oil to prevent from drying and to make it easy to work with. Cover it and set aside for 20 minutes.
Making Gujarati Pad Wali Rotis:
- After 20 minutes knead the dough well for 2 minutes and divide the dough into 8 to 10 equal portions.
- If you want to make thin rotis, then make small dough balls similar to size of puris.
- Now take two dough balls and place them on rolling board.
- Dip one dough ball in ghee or clarified butter and dip the other dough ball in some rice flour.
- Combine both dough balls such as the melted ghee layer and the rice flour layer touches each other. Press both the dough balls together so that they flatten. It should look like the pic below.
- Likewise work with the rest of the dough balls.
NOTE:
You can substitute ghee with oil for the step to dip the dough ball, but traditionally it is prepared with ghee.
- Place the dough on a rolling board. Sprinkle some rice flour and roll to flat disc shaped chapati.
NOTE:
While rolling apply as little pressure as possible, otherwise the layers might get fused into each other.
Roasting pad wali rotis:
- Pad wali roti is ready and you can start to roast it..
- Heat a griddle over medium heat and once hot place the rolled layered roti.
- Once bubbles start emerging out of one side turn the roti and roast on other side.
- Roast like normal roti/chapati until both sides are cooked and have golden brown spots.
- You will notice that, when the roti is almost cooked, there is steam coming out from some pocket. That is where you start peeling and separating the layers from. Look the picture of the above where I am half way through. And in the picture on the below, they are completely separated.
Serving Gujarati Pad Wali Roti:
- Gujarati Pad Wali Roti or layered chapati is ready.
- Remove to a plate, tap it gently using your hand to separate both the layers.
- Apply ghee to the inner side of each layer of the roti and serve immediately.
- Repeat the above steps with the remaining dough balls.
Enjoy a typical Gujarati meal of Pad wali Rotis and Aam Ras along with Karela batata nu shaak, Fajeto and rice.
Check out the awesome spread in the Gujarati Summer Thali.
Gujarati Pad Wali Roti (Be Padi Rotli) | Layered Chapati Recipe
Ingredients
- 1 Cup Whole Wheat Flour
- 1 tsp Oil
- Salt to taste
- Ghee for brushing and smearing
- Rice flour for dusting Or Wheat flour
Instructions
- In a mixing bowl combine flour, oil and salt. Mix well and knead to a soft dough with enough water. Cover and set aside for 20 minutes.
- Divide the dough into 8 to 10 equal portions.
- Now take two dough balls and place them on rolling board.
- Dip one dough ball in ghee or clarified butter and dip the other dough ball in some rice flour.
- Combine both dough balls such as the melted ghee layer and the rice flour layer touches each other. Press both the dough balls together so that they flatten.
- Place the dough on a rolling board. Sprinkle some rice flour and roll to flat disc shaped chapati.
- Heat a griddle over medium heat and once hot place the rolled layered roti. and cook the roti on a medium heat till golden brown spots appear on both the sides.
- Remove on a plate, tap it lightly and gently separate both the layers.
- Repeat the process to make the rest of the rotis.
- Apply ghee over it and serve immediately.
Recipe Video
Notes
- While rolling rotis, apply as little pressure as possible, otherwise the layers might get fused into each other.
- Try to roll as thin as possible but it comes with practice.
- You can use oil instead of ghee but traditionally it's prepared with ghee.
Do check out other recipes from the thali:
This recipe was a part of the Gujarati Summer Thali.
- Aamras or Mango Pulp
- Bhindi Sambhariya
- Katta Dokhla or White dhokla
- Green Chutney or Coriander mint chutney
- Fajeto or Mango kadhi
- Mango Pickle
- Bhaat or Plain Rice
- Chutti Mug ni dal or Dry Moong dal
- Karela batata nu shaak or Bitter Gourd Potato Curry
- Cabbage Sambharo
- Chaas or Spiced Buttermilk
Do check out other INDIAN BREADS and pair with AAMRAS or pick your favourite VEGETABLE GRAVY RECIPES or NON VEGETARIAND RECIPES.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
wow.. loving this gujarati series. Very unique rotis. amazing clicks as usual
Thank you dear 🙂
this is very unique method of making…
Yes dear…It’s my first time too..It was my Gujarati friend’s idea Thank you amrita 🙂
We useally use this kind of roti with AAM RAS, I AM GUJARATI
Yes I got to know through a Gujarati friend….Thank you 🙂