Whatever you call this Indian “bread” just know that it is wholesome on so many levels. It includes healthy fats, whole grains, and extra fiber to give you an end result of a complete meal on its own! I actually remember making these for the first time about 10 years ago when I had a few over ripened avocados. The end result was IMPRESSIVE!
Luckily, my kids eat my variety of rotlis, but in my defense I do keep it interesting. In other words, I try to make their meals fun and they love it to a point where they prefer these meals over others. Proud Mommy moment for sure!
BABY TIP: When practicing baby-led weaning, quickly dip the entire rotli in water and then tear into small pieces. Honestly, these turn out to be super soft and taste great for the whole family to enjoy. You won’t be disappointed.
- Use guacamole to add more flavor (store bought to save time)
- Add additional spices (garlic, jalapeno, onions, turmeric, etc)
- Make a thicker version and call it a paratha, bakri, rotla, thepla…
- Cut them into shapes for your little ones
GIVE IT A TRY
P.S. I was raised to say Rotli. It is a Gujarati, but the universal known word is Roti. Hence, why you see both words in this post.
A mixture of avocado, healthy fats, and fiber mixed with roti flour to give a perfectly soft tortilla. It can be enjoyed with Indian and Mexican foods.
- 1 medium avocado
- 1.5 cups whole wheat flour (I use 24 mantra brand organic flour)
- 1 tbsp oil of choice
- 1 tbsp flax seeds, grounded
- 1 tbsp chia seeds, grounded
- 2-3 tbsp hot water (amount depends on dough preference)
- 1 tbsp ghee
- all purpose flour for dusting
- salt (I add 1/4 tsp)
- Additional spices (jalapenos, garlic, turmeric, black pepper, etc)
Mix all of the contents, except ghee, together and kneed into a dough. TIP: You can use a kitchen mixer if you prefer.
Add the ghee and knead the dough one final time to make the dough smooth.
Divide the dough into equal parts. I make a total of 12 thin rotli or 10 thicker ones. The size can vary based on your liking.
Heat a flat plan on medium high heat.
Roll out a rotli and then place onto the pan (be sure the pan is hot before placing the rotli on it).
In about 20 seconds flip the rotli over.
Cook for about 30-40 seconds on the second side and then flip over again OR roast over an open flame.
HOW TO INFLATE THE ROTLI: As you see small bubbles form, push on them gently with your hand, tongs, or even the bottom of a the pan (authentic grandma method) to give pressure. This will help inflate the rest of the rotli.
Stack on top of a napkin and top with ghee, butter, or enjoy as is. TIP: They stay hot and soft if stacked one on top of another.
Enjoy! Happy Eating, Folks!