Friday, April 15, 2016

Roti/Phulka (Flat Indian bread)

Roti Phulka recipe with step by step photo
Roti/Phulka recipe with step by step photo - Roti is also known as Chapatti or Phulka, is Indian flat bread made with whole wheat flour and water. Ghee and salt may or may not be added. I have not added salt and ghee. However you can add salt and ghee. In North India, roti is part of the main meal. Roti is unleavened Indian flat bread that can be enjoyed with any vegetable curry, paneer curry or dal. In India, rotis are rolled very thin making them light and soft. They are cooked in two steps - first on a tawa (or skillet) and then finished off on the open flame making them puffed. Try these wonderful soft and fluffy rotis by following these simple steps.





Ingredients:
  • Whole wheat flour/atta - 1 cup
  • Water - 1/2 cup or more if needed
  • Salt (optional) - 1/8 tsp
  • Ghee or oil (optional) - 1 tbsp

Also needed:
  • Whole wheat flour - 1/4 cup
  • Ghee - 2 tsp

Method:

1. Take 1 cup whole wheat flour in a bowl. Sieve the whole wheat flour. Add salt and ghee and mix it well. (I have not added salt and ghee. However you can add salt and ghee.)

2. Take water and start adding water in this. Add small amount of water at one time. Mix it well. (Do not add all water at once as it might make the dough soft, sticky and difficult to handle later.)

3. Continue to knead the dough. Keep on adding water as required. Knead the dough and make it smooth and pliable. Final dough consistency should not be very soft or hard.

4. Now make small to medium 8 smooth balls of the dough by using your palm.

5. Press it flat. Before rolling it press both sides of the ball on a dry wheat floured surface to make them easy to roll.

6. Roll to form a 6 inch diameter circle. Use just enough dry flour to roll the roti, don't use too much flour, it will make them dry. If the dough sticks to the rolling pin lightly dust the roti with flour.

7. Heat a heavy skillet/tawa on medium high heat. Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.

8. First cook one side. It should be less than half cooked or about one-fourth cooked.

9. Flip and cook the other side. This should be a little bit more cooked than the first side, brown spots should be visible.

10. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.

11. Turn and keep the other side on fire. The roti will puff more. It has light golden-brown spots on both sides. (Avoid burning the rotis and also don’t overdo it as roti will not be soft and will become crisp and hard like papads.)

12. Remove from fire and apply some ghee on the rotis. (Applying ghee will keep them soft for a long time.)

13. Repeat the same process for remaining roties.

14. Place the rotis in a container lined with a paper towel. Cover the container after each roti.

15. Serve the soft rotis with dal or any veggie dish.


Roti/Phulka recipe with step by step photo:

1. Take 1 cup whole wheat flour in a bowl.  Sieve the whole wheat flour.

2. Take water and start adding water in this. Add small amount of water at one time. Mix it well.

3. Continue to knead the dough. Keep on adding water as required. Knead the dough and make it smooth and pliable. Final dough consistency should not be very soft or hard.

4. Now make small to medium 8 smooth balls of the dough by using your palm.

5. Press it flat. Before rolling it press both sides of the ball on a dry wheat floured surface to make them easy to roll.

6. Roll to form a 6 inch diameter circle.

7.  Use just enough dry flour to roll the roti, don't use too much flour, it will make them dry. If the dough sticks to the rolling pin lightly dust the roti with flour.

8. Heat a heavy skillet/tawa on medium high heat. Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.  First cook one side. It should be less than half cooked or about one-fourth cooked.

9. Flip and cook the other side. This should be a little bit more cooked than the first side, brown spots should be visible.

10. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.

11. Turn and keep the other side on fire. The roti will puff more. It has light golden-brown spots on both sides.

12. Serve the soft rotis with dal or any veggie dish.
Roti Phulka recipe with step by step photo



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