Phulka / Roti
Whole Wheat
Flour / Aata : 3 cups ( 600 ml )
Warm water or
Warm Milk : 1 cup + 1 ladle ( 250 ml )
Salt : ½ tsp
Sugar : ½
tsp
Oil : 1 tsp
Mix all the ingredients and knead
briefly, just to mix water and no traces of dry flour. Brush oil on surface of the kneaded dough to
prevent it from drying . Rest for half
an hour. Now knead thoroughly into soft
dough, for 10 to 15 minutes . Dough should not be sticky or it should not
be hard.
Divide into
12 equal portions of balls .
Dusting in
wheat flour , roll each balls into thin disc .
While
rolling, pressure should be light and
equally applied .
If you are
very particular about the shape, you can use lid and cut the edges to get
perfect round rotis.
On a hot
tawa place the rolled roti .
When You could see bubbles at the bottom ( first side ),.....
flip and cook on the other side
( second side ) till it gets brown spots.
Now Place
roti mesh on flame and keep first side of roti on it , facing flame . , Your roti will puff up
nicely.
Using tongs
, Remove roti from the flame .
In a bowl,
keep tissue paper or kitchen towel and keep the roti on it . Apply few drops of melted ghee .
Variation :
Instead of
showing directly on the flame…. You can also cook on tawa itself.
On a hot
tawa place the rolled roti .
When it just
starts to bubble at the bottom ( first side ), flip and cook on the other side
( second side ) till it gets brown spots.
At this
stage , place the first side of roti, facing the hot tawa and using kitchen towel , press gently on corners
of roti .
It will puff up nicely.
Remove and store in kitchen towel.
Note :
· Water may vary according to the
quality of wheat flour. Increase or
decrease accordingly.
· After kneading , if you find your
dough is sticky , add some flour and knead it.
And if it is hard , add little water and knead.
· Use less flour for dusting as much as
possible .
· Generally , roti should be cooked in
hot tawa for lesser time.
· Machine ground Aata gives best
result.
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