Phulka Roti
Phulka rotis are very versatile Unleavened Indian Flatbreads, very popular all over Northern Parts of India. Rotis are enjoyed with luscious vegetable and meat curries, along with lentils and stews.
Print
Pin
Servings: 12 Rotis
Equipment
- Parat (Wide Mouthed Bowl)
- Rolling Board (Chakla, Addni)
- Rolling Pin (Belan, Velan)
- Non Stick or Aluminum Flat Pan
- Stainless Steel Tongs (Chipiyo)
Ingredients
- 2 Cups Whole Wheat Chakki Atta
- 1 Tbsp Oil
- 1/2 Tsp Salt
- 1 Cup Water
- 1-2 Tbsp Ghee or Butter
Instructions
Make the Dough
- Add flour to a parat or wide mouthed bowl.
- Add oil and salt.
- Give everything a thorough mix with your fingers.
- Now start with adding little water at a timeWith your fingers, keep mixing the dough.
- This will hydrate your dough well. Start bringing theflour together to make a dough.
- Once your dough is ready add a drop of oil to your palms, and start stretching the dough with your palms.
- Stretch the dough atleast for a minute. This step will make your dough soft and will give elasticity, which will help you roll the rotis.
- Once your dough is ready, add 3 drops of oil on the dough, and slather the dough with oil, to keep it moist. Cover and let it rest for atleast 10 minutes.
- Make equal sized dough balls, this recipe will make 12-14v equal sized dough balls, depending on the size you prefer. Roll each dough ball between your palms and flatten them. Keep them aside.
Roll the Rotis
- Start the pan on high heat.
- Take a flattened dough ball. Dip either side in dusting flour.
- Place the dusted dough ball on the rolling board, and start rolling the roti with the rolling pin.
- The dough will roll in a circular motion when you start rolling your rolling pin with light, equal pressure. When the roti stops rolling on its own, dip in the flour on both sides again.
- Begin rolling again on rolling side.
- Don't worry if your roti doesn't look perfectly round. As long as it is evenly thick and remotely circular, you are good to go.
- You want your rotis to be about 2mm thick evenly, and 12-15cms in diameter.
Cook the Rotis
- Slap the rolled roti on the hot pan. Rolling side on the bottom
- Once you see light bubbles popping, turn the roti and cook the other side, until you see light bubles popping.
- Now place the pan on another stove, and you will cook your phulkas on open flame.
- Place the phulka on the open flame, in 10 seconds flip and cook the other side. You will see scattered charred black marks on your rotis and that's what you are looking for on the either side of the rotis.
- Once done, slather your hot phulkas with ghee or butter.
- If you don't want to cook your phulkas on open flame, continue cooking them on the pan. Same way 10 seconds on each side.
- Repeat until all the rotis are cooked.
- When your pan gets very hot and you notice your rotis cook up faster or are burning, lower down the flame to medium and continue cooking the rotis.
Notes
- Don't pressurize to make perfect rotis the first time. Making perfect rotis comes with practice. So keep practicing.
- As long as your rotis are not burnt, they are good to eat.
- Once you get a hang of making Rotis, you will be able to roll and cook the rotis at the same time and work in a rhythm.
- Read the blog thoroughly to make sure you know all the details
- Watch the video again and again, until you make sure how to cook.