How to make Double Roti

Hello foodies! Welcome to Naiya's kitchen! ! 👩🏻‍🍳😊

In an earlier recipe, we learn about the making of Indian bread roti and puri. But now it's a home made recipe of Double Roti, it's a very thin and soft roti. A speciality of Gujarat, it is called be padi rotli also. Normally it is served with Aam Rus - Mango pulp. But it can be used with basundi and shrikhand also. It is different than normal fulka - puff roti. Even sometimes I make it for Frankie and wraps also. 

If you’ve ever walked into a Gujarati kitchen during lunchtime, you know there is nothing quite like the comforting aroma of fresh, puffed-up rotlis escaping the chhabas (bread baskets). But when you want to take everyday comfort food and turn it into a spectacular, layered masterpiece, you make Double Rotli—also fondly known as Pad vali Rotli. These paper-thin, incredibly soft flatbreads are joined in pairs during rolling and miraculously separate into two distinct, delicate layers right on the tave. It’s a beautiful culinary magic trick that yields the softest rotlis you will ever taste, perfect for scooping up sweet Aamras (mango pulp) during the summer or a rich, spicy shaak (vegetable curry) all year round.

There is something incredibly rewarding about peeling apart a hot, paper-thin Double Rotli and watching that gentle cloud of steam escape—it’s a tiny kitchen victory every single time! Whether you are serving these delicate, layered beauties alongside a bowl of sweet, golden Aamras or a comforting, spiced Gujarati shaak, they are guaranteed to elevate your everyday meal into a special occasion. Don’t be intimidated if your first few don’t separate perfectly; like all good traditional recipes, the secret is all in the practice (and a generous smear of ghee!). Whip up a batch this week, and watch how quickly they vanish from your table. Enjoy summer 😋😔

Preparation time - 10 minutes
Cooking time - 15 to 20 minutes
Serves - 4 person's

Ingredients to make Double Roti:

2 cups whole wheat flour

2 to 3 table spoon oil

Salt to taste

Water as needed

Oil for spreading

Dry rice flour as needed

Ghee 

To serve with:

Aam rus

   or

Basundi

   or

Shri khand

Method to make Double roti:

• In a big mixing bowl mix wheat flour, oil and salt properly. Knead soft dough from it with sufficient water. 
• Keep a side covered for 10 to 15 minutes at room temp. After that again knead dough properly for 4 to 5 minutes. At this time take some ghee on palms and knead it.

• Make equal size balls from it. Make sure to make balls in even numbers like 6, 8, 10 .....
• On a rolling pin take a ball and roll it of 2" to 3" big. Take another ball and make same size roti from it. Now spread some oil over the upper surface of both roties. Make sure to cover the whole surface including edges.
• Dust greased surface in dry rice flour. Now combine both roties in such way that greased and dusted surface are together. Again dust whole roti into dry rice flour and roll a thin roti carefully. Sprinkle dry rice flour when needed.

• When a thin roti is ready place it on hot griddle - tavi. Cook at medium flame till some light brown dots appear. Turn and repeat the same. When ready remove from tavi and take between two palms. You will get two separate roties at this time. Apply ghee over the dotted surface and serve hot double roti with Aam rus, basundi or shrikhand.
• Repeat the same for remaining.