Chawal Roti (Rice Flatbread)

Chawal Roti /Chokha na Rotla/Rice flatbread

Chawal Roti /Chokha na Rotla/Rice flatbread

I have loved chawal ki roti since childhood. I was brought up in Vapi, which is in South Gujarat (India). There people make this chawal roti. They call it as “Chokha no rotlo”. It is generally served with different spicy curries or different lentil dal, Vaal ni dal or garlic chutney.  Many restaurants in Daman (which is near to Vapi) have this roti in their menu.

This roti is soft and very light to eat. It is very easily digested. There are different ways to make this roti.

I have tried many different ways and now have got this successful method of making this delicious chawal ki roti.

My son loves them very much and likes to have them with simple fried Bhindi ki subji.

Do try them and you will like to make them again and again.

Chawal Roti /Chokha na Rotla/Rice flatbread
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5 from 4 votes

Chawal Roti (Rice Flatbread)

A gluten free roti made from rice flour and can be enjoyed with different kinds of curries.
Course Main Dish
Cuisine Indian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6 roti
Calories 177kcal

Ingredients

  • 1 cup rice flour i used the fine rice flour
  • 1 cup water generally 1 cup water is sufficient. use 1/4 th cup of more water if required.Chawal Roti /Chokha na Rotla/Rice flatbread
  • 1/4 tsp salt
  • 2 tbsp oil
  • ghee for applying over the cooked rotis

Instructions

  • In a pot boil 1 cup of water. When it comes to boil, add salt and 2 tsp of oil in it. Mix it. Bring it to low heat.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Put the rice flour in it. Mix it and turn off the heat.
  • Cover the dough and keep it aside for 5 minutes. so that it absorbs the water and becomes soft.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Now remove the dough in a big bowl. With a spoon mix it well. When it cools a little knead it to a soft dough. Add one tbsp of oil and knead it till smooth. Now cover the dough and keep it aside for 25 minutes.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Now add the remaining oil and knead the dough till smooth.
  • Cover and keep aside for 30 minutes.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Make lemon size balls from the dough. Flatten a ball on the board.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Dust it with little rice flour and flatten it with hands.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Now dust more flour and roll it into thin circle with a rolling pin. Make sure to roll it thin from the edges.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Heat a flat pan. Roast the roti over it.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Flip it over when bubbles start appearing.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Now flip it again on the other side and press with the flat spatula and let it puff up and get brown spots.
  • Remove the roti in a plate and apply ghee over it. Serve it hot with curry of your choice.
    Chawal Roti /Chokha na Rotla/Rice flatbread
  • Chawal Roti /Chokha na Rotla/Rice flatbread

Notes

Note:
The water needed to prepare the dough depends on the quality and type of rice flour. Some rice flour absorb more water. Use 1 cup water for 1 cup of rice flour. Heat additional 1/4 th cup of water and keep aside. If require use this extra water while kneading the dough.

Nutrition

Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.03g | Calcium: 3mg | Iron: 0.2mg

10 thoughts on “Chawal Roti (Rice Flatbread)”

  1. Hi
    Thanks for recipe. I tried it but was unable to roll out like above. The dough/roti was breaking when rolling out flat.
    Do you know what could have been a problem?

    1. Hi
      Thank you so much for going through the recipe and trying it. The rice flour does not have gluten and hence making roti is tricky! The dough breaks while rolling if it does not have enough water. Some rice flour soaks more water and hence addition of some extra water while kneading the dough makes soft and smooth dough.

  2. Thanks so much for this! I tried it today and the dough was smooth but once I cooked them they didn’t come out soft. Should I have put more oil in?

    1. Hi Manisha,

      Thank you for trying out the recipe. Rice flour does not have gluten in it. Hence the roti is soft when hot and warm. Once it is cooled it will become dry. So it is best to consume it once you make it. Also many times it depends on the quality of rice flour. Try using fine rice flour. Addition of little water and oil will help in getting soft roti.

      1. Khursheed Pestonji

        I tried it today. The dough was very soft and pliable. Struggled to get a perfect round but once I cooked it, it was more like papat, very crispy? I would really like a soft roti. Kindly advise. Thanks.

        1. Hi Khurdheed
          Thank you for going through the recipe. The ratio of rice flour and water used is 1:1.The water should start boiling and then lower the heat and add the flour. Mix it well and then switch off the heat. Remove from heat. Cover for five minutes. Then remove the flour into the flat kneading plate or bowl with spoon. Mix it with spoon and then start kneading into a smooth dough with hands.(the flour mixture should come to lukewarm by now). Add oil and knead to smooth. Cover and keep aside for 20-30 minutes. The water will be nicely absorbed by this time and dough will be ready to roll. Take some rice flour or you can also take maida and start rolling into a circle thin from outside. (Initially try to roll with maida and it will make rolling the dough easier). Cook on the heated tava till golden on both sides. Serve immediately. The rice flour does not have gluten and hence the roti once cool will become a bit hard. Enjoy them warm.

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