Phulka ya phir roti it is a everyday recipe in every household of india…har kisiko aani chahiye yeh basic cooking main aati hai…toh chaliye dekhte hain how to make perfect soft roti using some tips and tricks

Table of contents

3:32 – how to roll the roti

6:20 – watch how the roti puff up

Now coming to recipe detail
Preparation Time 2 min
Cooking Time      20 min for all rotis
Serving Persons      4

 
Ingredients

2 cups whole wheat flour or atta
3/4 cup water
1/2 tsp salt or salt to taste
Oil to make dumplings
Ghee to apply on roti
Dry wheat flour to roll roti

Procedure

Take a broad vessel…for kneading the dough.It is easier to knead in a broad vessel.

Take two cups of wheat flour.Add salt to this and mix well.

Now add water little by little…and knead to a soft dough.It takes approximately 5 to 6 min.

For me it takes around 3/4 cups of water…but it varies depending upon the quality of wheat flour.

Now rest the dough atleast for 15 to 20 min…it is the main point.

If we roll the roti after kneading,it will not be so soft and taste raw.

Now take the rest atta and knead it for some time so that it will be more smooth.

Make a log and divide the log into equal portions.

Take each portion and smoothen it out to form a dumpling.

Take one dumpling and dust this with dry wheat flour.

Press it using rolling pin and roll it evenly.

Roll it from the edges so that from all edges it is little thinner comparing to center portion.(watch the video for clear observation)

If you feel the roti stick to rolling board,dust with some more dry flour.

Cover the other dumplings otherwise it becomes dry.

Meanwhile heat a tava…(preferrable thin skillet or iron skillet)

Make the flame high,when ur rolling done,dust the roti with both hands so that extra dry flour removed from roti.

Place the roti on hot tava,after 30 sec only you obseve some white bubbles apper on the lower side of roti.

At that time flip the roti,after some time large bubbles appear and it has some brown spots.

Take out the roti from the tava and with a help of holder,hold the roti .

Now place the roti(the brown spot side on flame side) directly on high flame and it starts puff up.

Just turn aroud the roti from all edges to evenly cook.

Its done,place on a plate and apply ghee on the hot roti,fold this.

In hot case place some tissue paper and keep the folded roti on this…so that extra moisture absorbed by tissue paper.

Cove the hot case to keep the roti fresh and soft.

Make other dumplings in this way….

Notes:

Rest the dough for 15 to 20 min.
Knead the wheat flour in a broad vessel.
If you add salt as I have added,and if the kneaded atta left,keep in side the freeze,otherwise it loosen out.
I have taken a different holder what is used in Odisha,but i have shown the normal one which everyone using.
Either one you can use.

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