11 Essentials of a Classic Gujarati Thali Menu

6. Rotli / Phulka (Indian Bread)

Rotli, or thin wheat phulka, is the bread of choice on many Gujarati tables. Light and flexible, rotli is used to scoop dry vegetables, dab at chutneys, and mop up dal. In Kathiawadi households, generous ghee on hot rotli is a sign of hospitality and richness; elsewhere, a light smear of ghee or none at all reflects everyday simplicity. Making soft rotli is a basic skill in Gujarati homes, and the bread often serves as the unifying utensil that holds the thali together. Because rotli is both filling and portable, it also reflects the Gujarati habit of practical, hands-on eating — a cultural touchpoint echoed in tiffin routines and picnic lunches. For an at-home thali, offer warm rotli alongside a small bowl of ghee so guests can choose how indulgent they want their bites to be.