Ingredients
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2
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1
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2
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Directions
Roti / Phulkas,This is my daily routine as we have these soft, light and dainty Indian whole wheat flatbreads everyday. I also make rolls for the brown bag with these as they stay soft for hours and hours. They do take a little practise but will try and explain the process as clearly as possible. The puffing up of the rotis ensures that they are soft. Yield is approximate depending on the size of the rolls. Cooking time includes resting time and assumes that you are rolling out as the roti cooks :).,I am old now but when I was growing up I could not make round phulka. So I devised a method of flattening larger roti and cut out a smaller round disc and made perfect roties instead of different states of India or iin the shape of different countries of the world. Of course I have gotten better over the years but stI’ll they are never perfect rounds like my mother’s. Directions are good to excellent except I let them puff up on the griddle rather than open flame. My grandmother used to use chulha and she used to put partially cooked chapati on the side inside and they used to puff up also except her phulka tasted much better than everything I have eaten.,Very easy to make and they taste wonderful! Thank you for posting!
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Steps
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1
Done
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Put the Flour in a Mound on a Kneading Surface. |
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2
Done
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Make a Well in the Centre and Add Salt Into It. |
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3
Done
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Then Adding a Little Water at a Time Incorporate It Into the Flour and Knead the Flour Into a Soft Smooth Dough With Water (a Finger Pushed in Presses Without Much Pressure) Then Coat It With the Oil and Leave to Rest For 30 Minutes Covered in a Damp Cloth. |
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4
Done
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Shape Into Smooth a Little Bigger Than Walnut Sized Balls/ Medium Lemon Sized Balls (you Can Go Bigger Too If This Seems Like Too Much of Trouble as the Lesser the Size the More Rolls) Roll These Into a Ball Between Your Palms Well to Make Sure There Are No Cracks. |
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5
Done
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Flatten a Bit Between Your Palms. |
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6
Done
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Coat With Flour on Both Sides. |
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7
Done
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on a Well Dusted Surface, Roll These Into 1/8 Thick Rounds Which Should Be Around 6 Inches in Diameter. |
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8
Done
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(keep the Pressure While Rolling as Light as Possible and Soon You With Practise the Roti Starts Rotating With the Rolling Pin Movement and You Do not Have to Turn It Manually to Get a Perfect Circle). |
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9
Done
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Place on a Plate With Butter Paper Between Each. |
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10
Done
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Place the Griddle Over the Fire, and Heat Till a Drop of Water Thrown Over It, Evaporates Immediately With a Sizzling Sound. |
