Roti-Chapati-Phulka Recipe
 
Prep time
Cook time
Total time
 
Soft and puffy unleavened whole wheat flatbread served with curry dishes.
Author:
Recipe type: Bread
Cuisine: Indian
Serves: 8-10 pieces
Ingredients
  • 2 cups whole wheat flour
  • 1 cup water
  • Dry flour for dusting
  • Ghee or oil as needed
Utensils required:
  • Rolling pin
  • Tawa or griddle or frying pan
  • Metal rack (optional)
  • Metal tongues
Instructions
  1. In a small bowl, add flour. Add water to make a medium soft dough. Do not add all the water at once. Start with half a cup of water first and add more water as required. The quantity of water may vary depending on the type and fineness of the flour.
  2. Knead the dough well using wet hands. Gather the dough and let it rest for 10 minutes.
  3. Knead the dough again with wet hands. Gather the dough into a ball and put a little bit of ghee or oil on the dough. Cover the dough with a damp towel or keep it covered in a tight lid container.
  4. Heat the Tawa on a high heat. Once the Tawa is hot, turn the heat down to medium. Take a tennis ball size portion of the dough and roll it into a smooth ball. Flatten the ball into a disk. Dip the disk into dry flour and start rolling it into a circular shape with a rolling pin. Dust the surface and rolling pin with the dry flour to prevent the Roti from sticking to the surface. Roll the Roti into about 4-inch diameter.
  5. Place the rolled Roti onto the hot Tawa. Once the Roti starts to change color on one side, flip it onto the other side. Flip the Roti about 2-3 times.
  6. With a clean tea towel, gently press the Roti to help it puff up and cook thoroughly. Flip the Roti and repeat the pressing process. (see Notes for other methods of puffing the Roti).
  7. Remove cooked Roti from Tawa, put ghee or butter on one side of it and keep it covered with a towel.
  8. Serve warm with any curry dish.
Notes
1. If using a gas cooking stove, place the partial cooked Roti directly on the flame and keep flipping with a metal tongues until Roti is fully cooked on both sides.
2. For an electric stove, you can use a metal Roti Rack to puff up the Roti. Place the metal rack on the hot stove. Put the partial cooked Roti onto the rack and keep flipping with a metal tongues until Roti is fully cooked on both sides.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/roti-chapati-phulka-recipe/