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Roti
- Total Time: 25 minutes
- Yield: 10 rotis 1x
Description
Roti, Chapati, or Phulka is a circular flatbread, prepared mainly with ground whole wheat flour (atta) and water, especially in the Northern parts of India. It is usually served with curries, or with a thick dal or with stir fried vegetables. Learn how to make soft rotis that remain much longer soft even when cold.
Ingredients
Scale
- 200 grams whole wheat flour (atta) plus for dust the rotis
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Salt to taste (If needed)
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Hot water as required
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1 teaspoon ghee + for serving (optional)
Instructions
- In a large bowl, take the whole wheat flour, salt to taste (if needed).
- Start adding hot water little by little to knead the dough.
- Continue kneading with your hands and bring the dough together.
- Then dip your knuckles in water and fold the dough with your palms to make a soft dough.
- Knead it well until the dough is smooth and crackle free.
- Apply ghee on it and knead it once again to make the dough less sticky.
- Cover the dough with a clean kitchen cloth and let it rest for 10 minutes.
- Once the dough is rested, knead it again for a minute.
- Then, divide the dough into equal portions and make small roundels.
- Take one portion of the dough and press gently between the palms to flatten it slightly.
- Keep covering the other balls to prevent them from drying.
- Now, sprinkle some dry flour on the rolling board and roll a ball by rotating evenly to get a flat round circle.
- Dust off excess flour from the rolled roti .
- Heat an iron tawa (griddle) on medium-high flame.
- Once the tawa is hot enough, place the roti on it.
- Cook for 15-30 seconds until the roti have light brown spots and little less cooked.
- Flip and cook the other side for another 3-5 seconds till the roti has cooked enough.
- Now, use a tong and remove the roti from the tawa.
- Place little less cooked side of roti directly on the flame.
- The roti will start to puff.
- Turn and cook the other side on flame as well. The roti will puff more.
- Make all the roti/phulka similarly.
- Apply some ghee on top (optional).
- Serve hot.
Notes
- Hot water helps to make rotis soft without making them hard or chewy, and thus rotis stay soft much longer.
- While kneading the dough, you feel hard/tight, add little water and knead again and if it feels too sticky/soft, add some dry flour and bring the dough well.
- If you feel difficulty rolling the roti anytime and the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
- Applying ghee or oil to the dough is optional. It makes the roti or chapati soft for longer.
- Make sure the tawa is hot enough before you place the roti on the tawa.
- You need lots of practice for making roti. So be patient and keep practising.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Roti
- Cuisine: Indian
