Phulka Roti
Super soft and puffed up flat bread/rotis made out of whole wheat flour, salt, water and oil. This rotis are very think and light. It goes so well with any kind of dry or curried subzi. Easily can be made vegan by avoiding the ghee.
I still remember till date, the way my baa (grandma) used to make this rotis on classic burners that runs on kerosene. We would both be sitting on the floor, she would be cooking these rotis on the burner and I would eat them super hot, slathered with ghee, dipped in Gujarati dal and shak. Growing up I did not have much luxury to experience, but whatever I experienced was priceless. Moments like these mean a world to me! If my grand parents were around, they would be so proud of me!
These phulkas take some practice to make them right. That does not mean you should be discouraged and not make them if you fail at making them few times. No one is perfect, only practice can make you nearly perfect! Easy steps would be start making them with a little firmer dough and roll them a little thicker than norm. Slowly as you start getting hang of it, try to make them thiner with softer dough!
Phulka rotis with any shak, gujarati dal and steamed rice makes a perfect gujju meal! Everyone in my family loves this rotis, hope yours does too!
Happy and Healthy Eating!
Royal Chakki 100% Wheat Flour
Stainless Steel Wire Roaster for coil/electric stove
Phulka Rotis
Ingredients
- 2 cup Whole Wheat Flour
- ¾ cup Water couple more tbsp of water if needed
- ¼ tsp Salt
- 1 tbsp Peanut Oil any oil works fine!
- ½ cup Rice Flour to roll the rotis
- 1 tbsp Ghee
Instructions
- Mix whole wheat flour and salt in a wide bowl.
- Start adding little warm water at time to the flour to start making dough. It usually takes ¾ cup + 1 tbsp of warm water to make soft dough out of 2 cups of wheat flour. Every brand of wheat flour takes different amount of water. I use Royal 100% whole wheat chakki atta and my measurements are based on that brand. Please add more or less depending on what works for the brand you are using. The consistency of dough should be just a little harder than pizza dough.
- Once you have soft dough formed, cover it and let it sit for at least 10 minutes.
- Right before you are ready to roll the rotis, add 1 tbsp of the oil to the dough and kneed it until smooth and most of the oil is observed by the dough.
- Make 12-16 equal part balls out of the dough. 16 balls will make 16 very think rotis and 12 balls will make 12 thick rotis. Thick rotis are a little easier to roll and comes out a little softer than super think rotis.
- Start warming up your flat pan/tawa on medium heat.
- Massage one ball at a time between your palms to make it smooth and flatten it by pressing it between palms.
- Dust the flatten ball in rice flour on both sides.
- Roll the roti half way and dust some more rice flour on one or both side of the roti.
- Roll the rotis all the way as thick or thin based on your preference.
- Place the rolled roti on the pan and cook on one side on low/medium heat for 20-30 seconds. The initial side should not be cooked too much, it should just partially cook that side, until you see some white spots.
- Flip the roti on the pan and let the other side of the roti cook on medium/high heat for 30-40 seconds or until there are very light brown spots on the side that is facing the pan.
- Once both sides are cooked as per above instructions, take the pan off the stove and place the roti directly on the flame (medium/high), the side that was cooked initially should be facing the flame. It should fluff up like a big ball. If not, you can cook the roti on the flame on both sides for 4-5 seconds each!
- Take it off the flame and place it on a paper towel. Spread generous amount of ghee on the roti and serve it with any subzi, curry, shak, dal!
