Phulka Rotis
Super soft and puffed up flat bread/rotis made out of whole wheat flour, salt, water and oil.
Servings: 4
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!
Notes
If you have electric or coiled stove, you can put roti on top of this wire roaster and then put wire roaster on top of the stove. Do not leave the roaster on the stove all the time. It will get super hot and will burn the roti