Video
Making phulka or roti can look difficult to many of my dear Naivecook friends.
But trust me, its just the matter of practice and little care. Once you get the technique and have proper practice , making phulka is simple and fast.
The method which we are sharing is involved heating on tawa and directly putting on the flame.
It can be cooked only with Tawa also, but the one which is cooked on direct flame is much better.
Rotis will puff like a balloon and will have its own unique taste.<br>
Preparation Time :30 Minutes
Cooking Time: 20 Minutes
Serves: 4 Servings
INGREDIENTS
- Wheat flour(Avoid Maida)- 2 and 1/2 Cups
- Water / Lukewarm Water - 1 Cup
- Oil - 1 Teaspoon(Optional)
- Salt - 1 pinch(Optional)
Utensils: A Tong ,Rolling pin and board.
Kneading Dough:
Kneading the dough well is the most important and key factor to determine if your Roti/Phulkas will be soft and get pluffed when you keep it on direct flame.
In a big bowl(Prefer big bowl/vessel to be comfortable in kneading), mix together flour, salt and oil using your finger tips. Make sure you don't have big nails and have clean hands before you start kneading.
Add water(preferrable lukewarm water) little by little and keep mixing gently and uniformly in a circular motion with with your fingers.
Use the bottom portion of your palm to apply pressure on dough for kneading.
If you see that the dough is bit sticky and wet you can add a little more flour and if you feel that the dough is dry and hard, you can add little water to adjust. Keep kneading untill the dough doesn't get stick to your hands. This will notify you that kneading is done.
The dough should be soft and fluffy. Leave it covered for 20 minutes.
Rolling the dough:
Keep some wheat flour or rice flour in a plate for dusting.
Take a dough ball, flatten it with your fingers, dust flour.
The thickness should be less(2mm preferrably) and uniform across the roti.
Wipe out if excess flour dust is there.
There should be no holes in the rolled out circular dough.
Don't get dissapointed if some hole appears , only repurcussion to it is that will not puff up once you put on flame.
As far as possible try to use minimum flour for dusting.
Remember both kneading and rolling are important and compliment each other as a process.
If your knead is wet or sticky you will need more flour and phulka will not turn out great.
Beginners/ NaiveCooks might need more flour for rolling out the dough as the dough will frequently stick to the board. But once practice becomes regular, it will eventually need less flour.
The rotis will be dry, if you use too much flour for dusting.
Cooking Roti /Phulkas
Just cook for 10-12 seconds and you can see some bubbles emerging out on the top side.
You can gently press the Roti / Phulka on uncooked diameters and center with some flat utensil.
After 20-25 seconds of cooking other side, you can hold roti alongside diameter with the help of tong and then
transfer it to direct high flame with the first side down. Since first side has to be cooked on direct flame that it why we cooked it for very less time.
The roti will puff like a balloon.
Once it puffs, remove it from flame immediately to avoid burning.
Repeat the same process of rolling and cooking for rest of the dough.
Naivecook friends who have just begun to cook roti , suggestion would be be roll out few dough balls in advance before starting to cook.
You can keep the chapatis in caseroll and cover it. This will prevent the rotis to get dry soon.
You can also apply some ghee on top of rotis, this will enhance the taste of roti/phulka.
Note and Tips :
1. Prefer nice quality of wheat flour(Aata)2. Avoid using maida, roti might look wighter but since roti is a staple food and is consumed daily , so consuming maida regularly os nor advisable health wise.
3. Kneading the soft dough and rolling out the dough to uniform thickness and diameter is something which will come up with practice, so don't loose your heart in first few attempts.
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