Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Salt (optional) | 1/2 teaspoon |
| Milk | 1/4 cup |
| Water (as required) | – |
| Ghee (for the dough) | 1 teaspoon |
| Ghee (for serving) | – |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 3 g |
| Fiber | 3 g |
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
To begin making the Parsi Rotli, gather all ingredients to form a cohesive dough. In a large mixing bowl, combine the whole wheat flour and optional salt, then gradually incorporate the milk and sufficient water to achieve a firm dough consistency. Add a teaspoon of ghee to coat the dough and knead until smooth and elastic. Cover the dough and allow it to rest for about 15 minutes. After resting, knead the dough once more before dividing it into equal portions.
Preheat an iron skillet over medium-low heat. Roll each portion of dough into a ball, then flatten it slightly with the palm of your hand. Dust a portion of the dough with flour and roll it out into thin circles approximately 6 inches in diameter, tossing it in dry flour to prevent sticking.
Once the skillet is hot, place a rolled circle onto it. In a few seconds, small air pockets will begin to form. Flip the rotli over, then press it gently with a folded kitchen napkin to encourage it to puff up fully. It’s crucial to keep the flame low to avoid burning.
Once puffed, remove the rotli from the skillet and transfer it to a flat plate. Optionally, spread a little ghee on the top surface.
For an authentic Parsi meal experience, serve the Parsi Rotli alongside Ringan Ravaiya (Parsi Style Stuffed Eggplant) and Iranian Berry Pulao with Caramelized Onion & Cranberry for a delightful combination of flavors that exemplify Parsi cuisine. Enjoy your cooking journey!