Phulka, Roti, Chapati

Method to make and store soft chapati, phulka or wheat roti

Course Side Dish

Cuisine Indian

In a bowl take flour and salt. Mix it properly. Now add little water at a time and knead and bind the dough.
Knead the dough for couple of minutes with your fist . Now add oil and knead the dough again for few more minutes.
It should be soft and elastic as shown in video. Now cover the dough with damp paper towel and let it rest for 20 minutes.
After 20 minutes take some dry flour in hand and knead the dough once again little bit. Now divide the dough in 7-8 pieces and make a ball.
In a meanwhile heat the pan or tawa at medium high heat. Now pick one ball and dip it in the flour, flatten it and roll it as shown in video.
Try to roll it even with gentle hands otherwise roti will not puff up properly.
Once roti is rolled, put it on the hot tawa and let it cook for some time till you see little bubbles.
Now turn the roti and cook it till it gets brown spots on down side.
As you see brown spots on down side, put the griddle on the stove and put the roti upside down.
Once roti puffs up, quickly turn and cook it from sides too. Now take the roti away from the heat , put some ghee and pack it in casserole or airtight container.

Shilpi’s Quick Tricks

Always knead a soft and elastic dough.
Knead dough for at least 7-8 minutes. Instead of using cold water use warm (not boiling) water for kneading the dough.
Use little oil in kneading dough, which makes dough soft. Salt is optional. Sometimes I use same dough for making parathas, for that I add salt.
Try to roll chapati with even hands from all the sides. If chapati is not rolled symmetric and even it will not puff up properly.
If you want really soft chapati , it is very important that you cook it fast. You can store them in airtight container for later.

Keyword chapati, phulka, roti, side dish

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