Roti (Phulka)                                                                                                            

Ingredients    (Serves: 4)                                                          

  • Whole wheat flour (atta) – 300 grams
  • Water – 180–200 ml (adjust as needed)
  • Salt – optional, 3 grams
  • Ghee or oil – optional, for brushing

 

Method

 

  • In a wide bowl, add whole wheat flour and salt (if using). Mix well.
  • Gradually add water and knead to form a smooth, soft dough. This should take about 8–10 minutes.
  • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  • After resting, knead the dough again briefly and divide it into 8 equal portions.
  • Roll each portion into a smooth ball, then flatten slightly.
  • Dust the rolling surface lightly with dry flour and roll each ball into a thin, even circle about 6–7 inches in diameter.
  • Heat a tawa or flat griddle over medium-high heat. Place one rolled roti on the hot tawa.
  • Cook for about 30 seconds or until you see bubbles. Flip and cook the other side for another 30–40 seconds.
  • Flip again and gently press the roti with a spatula or cloth to encourage it to puff.
  • Once puffed and cooked on both sides with golden spots, remove from the tawa.
  • Optional: brush lightly with ghee while hot.
  • Repeat for the remaining rotis. Keep rotis wrapped in a clean kitchen towel to stay warm and soft.

 

Prep time: 15 minutes               Cook time: 15 minutes                    Total time: 30 minutes