Dupalli Roti means a two layered roti, which is made by jointly rolling two equal sized whole wheat dough balls separated by a layer of ghee. Here is how to make Dupalli Roti.
An Indian meal is definitely incomplete without rotis. Of course, eating Schezwan Fried Rice and Vegetables in Chinese Chilli Garlic Sauce seems too good but after a day or two, we do miss eating a homely meal of rotis, sabzi and dal, no?
Also, I have observed that when we eat a proper meal of roti and sabzi, we feel less hungry and as a result, because of lesser hunger pangs, there is less distraction and more focus when it comes to work and meeting deadlines.
Moreover, eating wheat based bread makes me feel less lazy, drowsy compared to when I eat rice. But then, isn’t it boring to eat phulkas or Laccha Parathas every now then? To bring in some variety to the table, I prepare Pudina Laccha Parathas and other flatbreads like Dupalli Roti from whole wheat flour.
Out of all of them, Dupalli Roti is quite different and very interesting to make.
Dupalli Roti means a two layered roti, which is made by jointly rolling two equal sized whole wheat dough balls separated by a layer of ghee. Once Dupalli Roti gets cooked, it is then served after opening both of its layers.
Thin, flaky and super smooth, Dupalli Roti tastes too good and people even relish it with Aamras as its slightly salty taste goes well with the sweetness of chilled Aamras. And it tastes marvellous with curries, lentils as well. Pretty sure that you are tempted to make Dupalli Roti, so note down its recipe and make it soon:
How to make Dupalli Roti Step by Step
Dupalli Roti Recipe
Dupalli Roti means a two layered roti, which is made by jointly rolling two equal sized whole wheat dough balls separated by a layer of ghee.
- 2 cups Whole wheat flour
- 1 tsp Salt
- 2 tbsp Oil
- Wear to knead the dough
- Divide the dough into small lemon size balls.
- Divide the balls again into 2 equal parts.
- Dust and roll two balls to make a 3-4 inch disc.
- Apply ghee on one of the discs and keep the other disc on top of it.
- Dust and roll again to make it into a 5 inch disc.
- Heat a griddle.
- Once the griddle is hot, transfer the roti on it.
- Cook from both the sides until brown spots starts to appear.
- Keep pressing the roti with a cloth through out cooking.
- Cook on direct flame until the roti is nicely browned.
- Gently press the roti from the sides for it’s layer to open.
- Apply more ghee on top and serve hot.
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