Roti-making is not at all a difficult task for me. When my mom was young, she was in North India for a few years, where she learned to make super soft roti from her friends. I learned from her, during my school days by assisting her in the kitchen. I used to roll dough for her.
Roti/Phulka is a popular Indian flatbread made of whole wheat flour, traditionally known as atta. This is a staple Indian food. Various types of roti are integral to South Asian Cuisine. Preparation of this dish is very easy.
The steps that should be taken care while kneading roti dough is
Step 1: Mix dough using warm water.
Step 2: Make the dough rest for at least 30 minutes
For one cup of flour, half a cup of warm water should be enough. While kneading, do not pour the entire water in a stretch. Always add little by little water at a time and mix the dough thoroughly. So that you can get the proper consistency. The dough should neither be too stiff nor too soft.
Enjoy the video of roti/phulka. Subscribe for more videos.
- 1 Cup Whole wheat flour
- 1/2 Cup Water warm
- 2 tsp oil
- salt to taste
- In a wide bowl, sieve and add whole wheat flour, salt, one tsp oil and mix thoroughly so that salt mixes well.
- Now add water little by little and make the dough. Add remaining oil and knead the dough thoroughly with your fist and knuckles. Close the dough with damp cloth or cling film and let it rest for at least 30 minutes. Then again knead the dough thoroughly and make smooth balls of equal size. With the above-said proportion, you can make approximately 7 rotis.
- Flatten and coat it in flour on both sides. Now using rolling pin roll the dough to thin sheet.
- Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. After few seconds you will notice bubbles on the roti. In this stage flip the roti and wait till it is fully cooked on this side. Now remove the griddle, increase the flame to high and place roti directly on the flame (now the first side should be facing flame). It will start to puff. Wait till it puffs completely. Repeat the process for the remaining dough balls. Apply ghee or butter and serve.
- Always use warm water to knead the dough.
- Allow the dough to rest at least for 30 minutes.
- More you knead, the dough becomes smoother and roti would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
Soft Roti/Pulkha can be served with any vegetarian (Mushroom Gravy) or non-vegetarian (Chicken Kurma) side dish or you can even have it with curd and pickle.
Leave a Reply