Roti Phulkas Recipes

Steps:

• Put the flour in a mound on a kneading surface.
• Make a well in the centre and add salt into it.
• Then adding a little water at a time incorporate it into the flour and knead the flour into a soft smooth dough with water (a finger pushed in presses without much pressure) Then coat it with the oil and leave to rest for 30 minutes covered in a damp cloth.
• Shape into smooth a little bigger than walnut sized balls/ medium lemon sized balls (You can go bigger too if this seems like too much of trouble as the lesser the size the more rolls) Roll these into a ball between your palms well to make sure there are no cracks.
• Flatten a bit between your palms.
• Coat with flour on both sides.
• On a well dusted surface, roll these into 1/8" thick rounds which should be around 6 inches in diameter.
• (Keep the pressure while rolling as light as possible and soon you with practise the roti starts rotating with the rolling pin movement and you do not have to turn it manually to get a perfect circle).
• Place on a plate with butter paper between each.
• Place the griddle over the fire, and heat till a drop of water thrown over it, evaporates immediately with a sizzling sound.
• Place a rolled chapatti over the hot griddle for around 10-15 secs.
• till flecks appear on the underside.
• Lower flame and turn over and cook for 40 secs or so.
• With practice you can use this time to roll out the next ball so you do not need to roll them all out to start with.
• As soon as brown flecks appear on the underside again increase the flame to full and remove the tava and turn the roti over.
• Now slide the tava out and with a pair of metal tongs place the lesser cooked side over the nakes flame.
• The roti will puff out immediately like a ball.
• Turn to the other side of neceesary (I don't as the fine rotis should cook).
• Take off the flame and brush with a drop of ghee/ butter immediately (if using) Now on the high flame put the tava back on and the next roll.
• Proceed to finish the whole lot.
• Alternatively if you are not comfortable with cooking on a direct flame: When you cook the second side on low for 40 secs.
• Flip over on the tava itself.
• Put on high and use a cloth towel to press the roti down at various points.
• It should fluff up this way too.
• Steam the rotis wrapped in foil to reheat.
• or roast on griddle but this takes away the softness.
• Note: The remaining unused dough should be refrigerated (not frozen) in a plastic bag for use later (but please use within a couple of days.

Steps:

• In a large bowl, add the flour, making a small depression in the centre.
• Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.
• Add remaining water as required, until the flour comes together to form a dough.
• If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.
• Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be.
• Cover and keep aside for 15 to 20 minutes.
• Heat a heavy skillet on a low flame.
• Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.
• Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.
• After about 20 seconds, turn the roti and cook on the other side.
• When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.
• It should puff up completely; you might need some practice with it.
• Once it puffs up, remove it from the flame and serve hot with any vegetable side!
• Oh, and repeat the cooking procedure for all 6 balls.