Indian bread or roti is a flatbread that’s made in almost every part of india. roti, sabzi (a sterile vegetable dish) and dal are regular staple dishes at home. Rotis are also served with a vegetable or paneer (cottage cheese) curry.
Ghee and salt may or may not be added. I add some salt and ghee to the dough. the entire wheat flour that’s used in producing these indian breads are hard to semi hard wheat durum wheat. The wheat is finely ground. this wheat germ is known as as”atta”.
The exact same flat bread is known as roti or phulka in different areas of india. these breads could be made thin or of medium depth. in some regions like gujarat, the phulkas are created very thin. i know this as I have hands-on experience of savoring these kind of phulkas from a gujarati colleague.
DIFFERENCE BETWEEN PHULKA AND CHAPATI
The roti gets puffed up when exposed to dry heat like that of this a direct fire and puffs up. This puffing up can be achieved on an immediate fire and on the tava itself. A tag is concave flat pan to make the rotis.
A chapati is a slightly different kind of flat bread. The term”chapati” is derived from a marathi word”chapat” meaning”flat”. instead of rolling the chapatis were flattened by hand. Of course its time consuming to flatten the chapati from the palms in today’s times. so nowadays a rolling pin is utilized. a chapati can also be thin or moderate rolled.
Chapati can also be made on a tava and can puff or partly puff (pic below). oil is used while roasting the chapatis on the tava. there is a variant of chapati manufactured in Maharashtra called as’poli’. where the wrapped dough is layered with oil/ghee and folded thrice. then rolled back — much like the way we create parathas in north India.
The phulka could be smeared with or without ghee or oil. As the rotis are made from whole wheat flour so they are healthy and easy to digest. Here in this post, i will explain the fundamental method of making a roti or even phulka. Apart from that there are many roti makers which you can take a look to make roti faster and easily.
Recipes have step-by-step photos and helpful tips that will help you make it readily and flawlessly.
Method to produce roti or phulka
- 3 cups whole wheat flour or atta
- 1 to 1.25 cups water or more if needed
- 1/2 to 3/4 teaspoon salt (optional)
- 1 to 2 tsp oil or ghee (optional)
kneading dough to get rotis or phulka:
- take whole wheat flour/atta in a bowl. seive the whole wheat flour with salt. Add a bit of water and ghee and begin mixing.
- Adding some water to the dough in parts, begin to knead the dough.
- continue to knead the dough.
- Knead the dough till it becomes pliable and soft. The final dough consistency should not be very soft or hard.
- make small to medium balls of the dough. Roll the balls in the palms of the hands.
- flatten the ball. sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour.
- Making roti on tawa:
- turn on the gas stove and place the tawa to ensure it is hot.
- While data is becoming hot, begin rolling out the dough ball into a flat round circle.
- Once the tawa is satisfactorily hot, subsequently place the roti on a popular tawa/griddle.
- First cook one side. It should be less than half an hour or about one-fourth cooked. this ought to be a tiny bit more cooked than the first side. Brown spots should be observable.
- Now hold the roti using a tong and maintain the very first side, that was cooked, right on fire. The roti will begin to puff.
- Flip and keep the other side on flame. The roti will puff more. avoid burning off the rotis and also don’t overdo it as roti won’t be tender and will become crisp and difficult like papads.
- Eliminate and use ghee on the rotis. Applying ghee or oil to keep them tender for a long time. Rotis made with this method is ideally served sexy.
If you cannot serve them hot, then you are able to keep them in a container which keeps food warm just like a casserole or inside a roti basket. You can also wrap them up into a kitchen towel or napkin.
Function the tender rotis with dal or a skillet.
HOW TO MAKE ROTI OR PHULKA
Take complete wheat flour/atta at a bowl. Seive the entire wheat flour . add a little bit of water and ghee and start mixing.
Adding some water into the dough in parts, start to knead the dough.
- keep on adding water as required. If you include all of the water at once then the flour will grow to be too sticky to handle. Also you need to knock down the dough with your fist while kneading. gluten strands have to be shaped. if gluten strands aren’t formed then it’ll be difficult to roll up the rotis.
- In the last point of kneading the dough, a few people also prefer to throw the dough from approx 1-2 feet elevation to the bowl while kneading. This helps in creating the dough tender. But i prefer to apply pressure from my fist. in that the pic below you can see the hand position which is used to knead the dough.
- keep on kneading till the dough becomes pliable and soft. the closing dough consistency shouldn’t be that soft or hard. after kneading the dough, so it is advisable to cover it with a plate cloth and keep it away for 20 to half an hour. Although you can make the rotis straight off after kneading the dough but this 30-minute waiting period helps.
- I also use kitchenaid stand mixer to create the dough and it works extremely well. Many roti manufacturer gadgets knead the dough well but till now there is not a fantastic gadget that assist in bettering the rotis.
- Now make small to medium balls of the dough.
- Flatten the chunk. sprinkle a number of whole wheat flour into the dough ball. alternatively, it is also possible to dust the rolling board with flour.
- Turn on the gas stove and put the data to make it hot. the tawa has to be hot to make soft rotis. I normally make rotis on a high fire. On sim or low flame, the rotis become hard and on a very high fire they cook too fast. so regulate the warmth while making the rotis.
- So how do find out that tawa is sexy enough to make roti — back home, we sprinkle little whole wheat flour in tawa or griddle and if it becomes dark quickly then the tawa is prepared to make rotis.
- While tawa is getting hot, begin rolling the dough ball into a flat round ring.
- Keep on rolling until you get a circle as shown in the below pic. Making the curved rotis is not easy and with practice you will be able to roll them around. sprinkle some wheat flour if the dough starts to elongate or become sticky whilst rolling.
- The trick to roll round roti is that when you are rolling out the dough then the roti should also be moving in circular direction.
- Also ensure the rotis are not thick as they take much time to cook and also not simple to puff up and digest.
- Now place the roti onto a popular tawa/griddle.
- First cook one facet.
- Turn and cook on the other side. this should be a little bit more cooked than the initial side. Brown spots should be observable. the pic below shows the roti prepared to place on fire.
- Now hold the roti with a tong and maintain the first side, that was cooked, right on fire. The roti will begin to puff.
- Turn and keep the other side on flame. the roti will puff more. Avoid burning off the rotis and also don’t overdo it because roti won’t be soft and will eventually become crisp and hard like papads.
Remove and apply ghee on the roti. applying ghee or oil keep them soft for a long time. Roti made with this procedure is ideally served sexy. If you cannot serve these then you can keep them in a container that keeps food warm just like a casserole or in a roti basket. you can also wrap them up into a kitchen towel or napkin.
Serve the soft rotis with dals such as chana dal, masoor dal or a veggie dish such as aloo gobi, vegetable kadai, stuffed capsicum etc. when you plan to serve rotis with sterile veggie dish then its best to apply some ghee or oil into rotis whilst serving them. Applying ghee on rotis also help keep the rotis soft.