Roti recipe, phulka recipe
Roti recipe or phulka recipe – A puffed indian flat bread served with curries and dals.
Only for the past three years, I am making pulkha often at home. Making soft phulka is not at all a difficult task. Earlier, I always used to think that phulka are difficult to make. Once I started making phulka often at home, now I am confident to write a post on phulka. Making soft phulka come by practice.
Phulka are quite different than chappathi. For the phulkas to puff up, I have seen my friends using a special chappathi griller. I bought it and used once, but it didn’t help me at all. I stopped using it. Once you know the right method of making soft phulka, you will find it very easy to make soft phulka without any special chappathi griller. My mom makes it perfectly every time.
During my childhood days, whenever she makes phulka, I will go and stand near the pan to see if the phulka are puffing up. If the phulka puff up, then I would praise my mom for making a perfect phulka. Gj also is very concerned about soft phulkas. It has to be super soft for him. Phulka go well with any gravy, dal and curry.
How to make roti or phulka:
1. In a large mixing bowl, add wheat flour and salt. Mix well. Then add lukewarm water and oil. Start mixing them and begin to knead the dough.2. Knead the dough till it is soft and pliable. The dough should not be very soft or too hard. The dough should not stick to your hands. Leave it covered for 15 to 30 minutes. Later, open the lid and knead it again.3. Out of the dough, make small to medium sized balls preferably melon sized balls. Dust the balls in the flour, and roll each ball into thin circles. Do not add more flour while rolling.4. The rolled circles should be even on all the sides. There should be not be any holes or puncture in the rolled out circles. The roti will not puff up, if there is a hole. In medium flame, heat the pan. Add the rolled circles and wait until you see some small bubbles. It should be less than half cooked or about one-fourth cooked.5. Turn and cook the other side. This should be a little bit more cooked than the first side. You should be able to see some golden brown spots. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. You will see the roti starting to puff up (refer the third picture).6. The roti will puff up like a balloon. Now flip the roti and keep the other side on fire. The roti will puff even more. Make sure you avoid burning the rotis. Also, do not overcook the roti as it will not be soft and will become crisp and hard like papads. Remove and apply ghee on the rotis.Now, soft phulkas are ready!
- Apply ghee or oil on the phulka so that it coud stay soft for longer time.
- Once you make the rotis, you can store them in a casserole or roti basket or even kitchen towel/tissue paper.
- The rotis will puff up when you make a perfect dough. It will come by practice. Also, if your rotis do not puff up, do not worry. Your rotis will still taste great.
- While you make thin circles, make sure it is even on all sides. Also, it should not be too thin or transparent such that you could see the other side.
- While kneading, make sure you add the right quantity of water otherwise the consistency of the dough would not be correct.
- A non stick pan is perfect for making soft phulka.
- Do not add more flour while rolling into flat circles. Your phulka will turn out dry.