The cherished flatbreads of Northern India are crafted in various forms—thinner,softer chapatis are prepared on a flat tawa, while phulkas use the same dough but puff up over an open flame. Both varieties make for perfect companions to scoop up meats and vegetables or to soak in rich sauces. While achieving perfection takes practise, this recipe lays a strong groundwork.
Preparation Time: 25 minutes
Resting Time: 30 minutes
Cooking Time: 15 minutes
Total Servings: 8 pieces
You will require:
165g atta (chapati) flour,plus extra for dusting
¼ tsp fine salt
1 tsp neutral oil
melted ghee or butter (optional)
1 Choosing the Right Flour
If you can’t find atta flour—a finely ground wholemeal flour typically available at South Asian markets—culinary expert Roopa Gulati recommends using an equal blend of all-purpose and whole wheat flours instead.In a large bowl, mix the flours with salt briefly before creating a well in the center.
2 Mixing Oil into the Flour Blend
Add oil to the well you’ve formed—this fat helps soften your dough, as highlighted by Mallika Basu in her book “Masala.” However, if you’re confident with your technique, you may opt to skip it entirely for that elusive ideal roti.
3 Adding Water to Create Dough
A skilled roti maker often uses room temperature water; however, warm or hot water can facilitate easier handling while ensuring your bread remains soft after cooking. Gradually incorporate about 100ml of water along with the oil into your mixture before blending everything together using your fingertips.
4 Kneading Until Smooth
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Add more water gradually until you achieve a firm yet slightly sticky texture rather than dry dough—if it becomes too crumbly add more liquid; if it’s overly wet sprinkle some additional flour rather. Transfer it onto a clean surface and knead for about ten minutes until smooth; use minimal extra flour only when absolutely necessary.
Cover your dough with either a plate or tea towel after placing it inside a bowl for thirty minutes—it aids rolling later! Divide this rested dough into two equal parts before halving each piece again resulting ultimately in eight smaller sections total. Shape each section individually into balls while keeping others covered so they don’t dry out during this process!
Create rough squares from baking paper beforehand then place either frying pan or griddle over medium-low heat.(If you find yourself enjoying making rotis regularly investing ina tawa pan could be worthwhile as they’re also greatfor pancakes!) Warm up plates by placing them inside low oven settingsor filling themwith hotwater beforehand!
Rolling Out Your Flat Breads
On lightly floured surfaces roll one ball outward forming roughly twelve-centimeter circles flipping occasionally withinflour preventing sticking whilst rotating slightly between rolls aiding roundness.Store rolled breads between squaresof paper wrapped under tea towels.
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Cooking The Flat Breads
Increase heat settingto medium-highbefore layingone rolled breadonto heatedpan allowingit tocookuntilsmall bubbles formontop.Use tongsor spatula flipover cookinganother forty seconds pressing down gentlywithspatula encouraging puffinessuntil underside turns golden brown.
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Brushing With Ghee Or Margarine And Serving Hot
Once cooked brush each piece with melted ghee or margarine if desired then keep warm on heated plates covered under tea towels while finishing remaining batches. Best served fresh offpan uncooked rolledoutpiecescanbe storedfor several hours providedtheyremainseparatedandcovered!