BE PADI ROTLI or BE PAD WALI ROTLI is a Gujarati Delicacy. Thin rotis made in pairs with Whole Wheat Flour and smeared with Ghee. These are a family favorite in our home best enjoyed with Fajeto & Bataka nu Shak.
The first time I tried this roti was with my mother-in-law. She served it with dry yellow moong dal sabzi and kadhi. And let me tell you it is delectable! Though not found in restaurants it is very popular in most Gujarati households like mine.
Do try the recipe and share your experience with me.
INGREDIENTS:
Whole Wheat Flour - 2 cups
Oil - 2 tsp
Salt to taste (optional)
Oil for greasing the rotis as needed
Ghee to smear the rotis with once done as needed
PROCEDURE:
- Take whole wheat flour in a large bowl
- Make a well in the center and add the oil.
- Mix well. This will help in keeping the rotis moist.
- Knead into a soft dough using water as needed.
- Rest for 15 minutes.
- Heat the tawa on medium low heat.
- Divide the dough into 22-24 similar sized balls.
- Take one dough ball and roll it into a small disc. Keep aside.
- Take another dough ball and make a similar sized disc.
- Now take both discs and grease them with some oil. This helps in binding the rotis together.
- Dust some flour on the oiled surface of the disc. This helps us in separating the rotis once they are cooked.
- Place the discs one on top of the other facing the greased sides to each other.
- Dust some flour and roll into thin discs.
- Place on the medium hot tawa.
- Wait until bubbles start to appear on the rotis and then flip to cook the other side.
- Now using a clean kitchen towel press the rotis from all sides to cook thoroughly.
- Do note that we dont to make the rotis crisp or brown. The heat needs to be medium low.
- Once cooked on both sides, remove from the tawa.
- Tap the roti from all the sides so as to separate the layers from inside.
- Gently lift separate the edge of the roti while gradully lifting the entire top layer of the roti.
- Now you have two separate paper thin rotis.
- Grease both the rotis and serve hot.
