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We have all grown up watching our grandmothers using their hands to flatten Indian bread to our mothers using rolling pins for the same. 

While French, Italian and American rolling pins are generally used on a flat surface like the platform, Indian rolling pins are paired with a round board on which the bread is rolled. 

We at Ellementry understand that a rolling pin is an essential kitchen tool, one without which an Indian kitchen cannot function. So, it is imperial that one must shop for the right kind of rolling pin. Various factors come into play depending on the material that the rolling pin is made of: force, pressure, weight, impact, etc. which is the reason why they are used for different kinds of bread.  

Types of Rolling Pins

Roller: This type of rolling pin consists of the cylinder along a shaft that can turn. The shaft is extended on either side as handles. This rolling pin available at Ellementry is light and suitable to roll out chapatis that need to be flat and thin. The rolling cylinder that has free movement can be used to flatten out the edges and the centre of the dough evenly.

One-piece rolling pin: This rolling pin consists of a roller with handles joined on either side. This is used to roll out thicker varieties of bread such as roti, phulka, poori, paratha, etc. 

Simple Cylinder: This type of rolling pin does not have a handle on either side. To roll using this type of pin, one must apply pressure with the palm towards the edges of the rolling pin. This helps flatten out the bread evenly. Tandoori Rotis are often rolled out this way, if not flattened using the palm. 

Other than these, their rolling pins are used to roll out baking sheets, samosas, cookies, pie crusts, etc. 

How to Care for your rolling pin?

Here are some of the tips curated by Ellementry that can help your rolling pin be a part of the kitchen for a longer period of time. 

  • Moisture: Rolling pins do not like moisture, especially those made of wood. Moisture can ruin the texture of the rolling surface, thus nullifying the whole purpose of using a rolling pin! Even if the rolling pin is made of glass or metal, it is good to avoid moisture as remnants can make your dough stick to the surface of the roller. 
  • Wipe: Wipe off the flour from the surface of the roller, preferably with a soft, dry cloth. If the dough is stuck on the surface, use a damp cloth but make sure that the roller is completely dry before storing it. 

How to use the rolling pin? 

Here is how you can indulge in the richness of delicious, mouth-watering Indian bread.

  • Chapati: The humble chapati is a part of a staple diet in most Indian homes. It is one of the healthiest bread and can be enjoyed with almost any side dish – gravy or dry. 

  • Phulka: For those who are diet-conscious, phulka is an oil-free alternative to chapati. It is roasted directly on the flame without any oil and puffs up almost instantly. It has a tingling smoky flavour associated with it. 

  • Roti: Cousin of the chapati, rotis are baked in tandoors. It can be served with dry or gravy sides. Though it is traditionally from Punjab, it has gained popularity not only in the country but also worldwide. 

  • Roomali Roti: famous for its thin, see-through texture, roomali roti is an Indian bread made of maida or flour. It is baked on an inverted wok. 

  • Poori: Poori is a fried Indian bread, usually consumed with a gravy side dish, generally made of boiled potato. 

  • Naan: One of the most common Indian bread, Naan is a famous north Indian delicacy. It is thick, soft and stretchy. It is best served hot with a smear of butter or ghee. 

  • Laccha Parantha: Derived from the Punjabi word meaning layers, Laccha paratha is a Punjabi delicacy that is now popular all over the country. It is served hot with a spicy side dish with vegetables. Kerala too has a similar bread that is made of maida, and it is popularly called as Kerala parotta. This has a signature taste since coconut oil is used in the process. 

  • Parantha: Parantha does not require an introduction. Famous for its stuffing, rich flavour and taste, paratha has been served for breakfast, lunch and dinner. It is served hot with ghee or butter and sometimes with a mild side dish such as raita, pickle or chutney.

Over a period of time, Indian food has evolved to suit modern needs. There have been various innovations that have put Indian cuisine on the global platter. Indian bread are one of the contributing factors. A silent thank you to the rolling pin. Ellementry knows you might have to cook all kinds of bread at some point of time so, we have stocked the entire line of Rolling pins for you. Visit for some great designs and offers.

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