- 1 cup Whole Wheat Flour
- 1/2 teaspoon Salt , optional
- 1 teaspoon Oil
- Ghee , for serving
- To begin making the Phulka (roti/ chapati) recipe, first bring all the ingredients together and we will make the dough.
- In a large bowl combine the flour and salt; add a little water at a time to make firm 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 15 minutes. Knead once again and divide the dough into 8 portions.
- Preheat the iron skillet (Tawa) on medium high heat. Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand.
- Take a portion of the phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.
- Cook the rolled dough as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.
Cooking Phulka (Roti) on Gas Stove
- Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.
- After a few seconds turn the flame to high; using tongs take the rolled phulka dough off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up. This is known as the phulka
- Remove the phulka from heat, place it on a flat plate and optionally spread little ghee on the side facing up.
- Continue the same process for the remaining portions of the rolled phulka dough and keep stacking them one over the other.
Cooking Phulka (Roti) on Electric Stove
- This process can be used if you are using a gas stove as well.
- Preheat an iron skillet. Place rolled phulka dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled phulka dough to the other side on the skillet.
- Flip over again and cook the first side pressing lightly with a napkin. The rolled out phulka dough should begin to start puffing out.
- Flip and cook the other side for a few more seconds.
- Remove from the heat, place the phulka on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking the phulka one over the other.
- Serve the Phulka (Roti/ Chapati) with any Indian Gravies for lunch or dinner.
- Making the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to bread making.
- Even if yours does not puff the first time or the times after, the rotis that you have made are cooked and are edible, so you could consume them with your choice of vegetables.
- Using thinner rolling pins is the key, as you want to be gentle with the dough.
- The heavy big ones will make you press harder which might just make it tear. It’s well worth investing in a thinner rolling pin and tongs to hold the bread which is available in most Indian stores around the world.
- Tossing the phulka dough in flour as you roll is another helper that will make rolling out the dough easier.
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