I am posting a very basic recipe “Phulka /Roti“, which are the softest of all Indian flat-breads with out the use of any oil. They are made to puff up by putting them on direct flame, which creates an air pocket in between, hence making the bread very soft. It is not only rich in the nutrients and fibers that whole wheat brings along with it, but also low in fat and very light on the stomach.They are the staple in most Indian households and enjoyed on an everyday basis. It is usually accompanied with curries/stir fry/gravy/salad.
Making a perfect phulka is an art. Though the procedure looks pretty simple, to actually get soft and fluffiest all you need is practice.Once you practice and get the hold of it, making phulka on direct flame is a breeze.The secret of making good phulkas boils down to 2 things, mixing the dough and rolling.Well there was a time when i too was struggling with perfect phulkas,but now I can confidently say I’m getting it right yes each time :).Seeing the roti puff up takes phulka / roti making to a whole new level.Ecstasy!!
Follow these steps properly and i assure you making Phulka will never be a challenge for you.
- 2 cup whole wheat flour, ( I normally use Ashirwad brand )
- 1 teaspoon Salt
- 1 cup Water, + /- (depends on the flour)
- Ghee, for serving (optional )
- Extra flour for dusting., ( wheat /maida )
For making the dough
- (Kneading the dough well is very important to get soft phulkas. )
- In a large bowl combine the flour and salt;add a little water at a time to form a soft pliable dough.. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the dough aside to rest covered for minimum of 20-30minutes. The dough should not be too tight or too loose, it should be non sticky at this stage.
- Open and knead it again and divide it into equal lemon sized balls(the size depends on your preference).
Rolling out the dough :
- Rolling out the dough is equally important as kneading.Uniform thickness helps in puffing.
- Take a dough ball, flatten it with your finger tips, dust flour and using a rolling pin, roll out away from the center of the ball. Roll each ball into thin circles,Make sure that the edges are of the same thickness as the center .
Cooking the phulkas on gas stove
- Heat a tava or skillet on medium flame, once heated, put the rolled out roti on it. Cook for few seconds, until small bubbles start to appear. (ie 1st side must have little spots)
- Flip to other side and cook little longer time than the first side till golden spots appear. (i.e 2nd side must be on the tawa for a few more seconds to get more brown spots...).
- Next transfer it to direct high flame with the 1st side down. The roti will puff up like a balloon.Once it puffs, remove it from flame immediately using the tongs or else it will et burnt.Place it on clean kitchen napkin / container.
- Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.
- Serve hot with choice of Sabzi /curry /dal . I've tried my best to explain the procedure.Clicking the roti when it puffs on direct flame was quite challenging as there was no one else to take clicks , probably next time if possible il upload better than this..
- A lot in phulka recipe depends on the wheat flour you use and water that u add.You must add only right amount of water .The consistency should be perfect.
- Roll out the disc uniformly.Also take make sure the center of the disc is not thin which ends up with flat phulkas.
- Do not over cook the rotis on skillet .Over cooked rotis do not remain soft for longer time.
- As far as possible try to use minimum flour for dusting.The rotis will become dry, if you use too much flour for dusting
- Store roti in containers with lid so they remain soft for longer duration.
- Making the rolled out dough puff into a balloon comes with practice.Even if yours does not puff the first time or the times after,dont loose heart. The rotis would still be tasty n soft ..
- Few things that will make your rotis more softer
- Knead , knead , knead..the dough .
- Making the dough well ahead of time and letting it rest nicely before actually proceeding to make rotis.
- Luke warm water makes softer rotis but take care not to overheat the water as it will cook the dough while mixing
- Addition of little milk while making dough .
- Addition of oil / ghee while making dough .