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Gujarati Pad Wali Roti (Be Padi Rotli) | Layered Chapati Recipe

Gujarati Pad Wali Roti literally means layered Indian flat bread, which has two thin layers smeared with some ghee and best enjoyed with aamras (mango pulp).
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast/Main Course/Flat breads, Indian Flat breads
Cuisine: Indian, Indian (Gujarati)
Keyword: Pad Wali Roti, Multi Layered Roti, Soft Layered Roti, Be Padi Roti, Rotli,
Servings: 4 pairs of rotis
Author: Padma Veeranki

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.