Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, phulka/soft roti. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
How to Make Better Rotis—The secret behind soft rotis/phulkas that stay soft even when cold. Very Detailed Roti or Chapati or Aka or Pulka Fulka (Indian soft bread). It is time to polish your cooking skills.
Phulka/Soft Roti is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Phulka/Soft Roti is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have phulka/soft roti using 2 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Phulka/Soft Roti:
- Make ready 2 cups Wheat Flour
- Get Water As required
Phulka or roti or chapathi however it is called is an Indian flat bread made with wheat flour. U can make these phulkas, wrap it in a soft muslin cloth and keep it in a hot pack. It will not only stay warm. If the phulkas need to be soft for few hours then, the phulka roti can be wrapped in an aluminium foil and placed in an airtight container or the freshly made rotis can be placed in hot pots or crock pots to.
Instructions to make Phulka/Soft Roti:
- In a large bowl or flat plate with high edges, take 2 cups of whole wheat flour.
- Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.
- Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
- Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
- Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
- You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. Dough should be soft. not hard (hard is best for puri's). Same dough for roti can be used to make paratha.
- Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.
- Make small balls from the dough by rotating between your palms. Make the ball a big flat.
- Dip a ball in dry flour, place on the marble or wooden base and roll with the rolling pin.
- Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands,the dough flattens and moves in circles with the rolling pin.You can also turn the roti with your hands at 90 degrees multiple times while rolling,so that it forms a circle.
- Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!
- Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.
- Pre Heat a Tawa (griddle) on medium-high flame.
- Pick the roti and flip between both your palms to remove any extra dry flour. Transfer roti on the tawa by taking it on your palm.
- Turn when the color starts changing and small air pockets form in about 5 seconds.
- For the other side, now we want to cook until there are some brown spots on the roti
- Turn the roti and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.
- Roti's are best when served hot with gravy or salan!
Phulka is a hindi word, which means to puff. The roti gets puffed up when exposed to dry heat like that of Adding ghee or salt makes the roti soft. You can also skip adding ghee or oil. Learn How to make Soft Roti, Phulka or Chapati recipe with step by step detailed video guide. This authentic Indian bread 'Roti' is cooked in every part of India but it is a staple food in the Northern part.
So that is going to wrap this up for this special food phulka/soft roti recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
