Roti ( How To Make Soft Roti Or Phulka Or Chapati)
by Tarla Dalal
- ગુજરાતી માં વાંચો (Roti ( How To Make Soft Roti Or Phulka Or Chapati) in Gujarati)
Added to 32 cookbooks
This recipe has been viewed 83628 times
Nothing's more annoying that hard, chewy rotis. Now make soft, delectable rotis for dinner and watch your loved ones devour them with joy. Its simple to make, and an extremely satisfying meal. Go for it!
- Combine the flour, 1 tbsp of oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes.
- Knead again using remaining ½ tbsp of oil and little water till the dough is smooth and elastic. Cover and keep the dough aside for 15 to 20 minutes.
- Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 7 more rotis.
- Smear ghee on top and serve hot.
Roti, Phulka, Chapati, Soft Roti Video by Tarla Dalal
Roti ( How To Make Soft Roti Or Phulka Or Chapati) recipe with step by step photos
To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough.
So let’s get started. First take the whole wheat flour, which is now easily available readymade in stores.
Then add 1.5 tablespoon of oil. Oil helps to bind the flour and also keeps the rotis soft.
Then add a pinch of salt, but it’s optional. Salt is to add flavour and taste to the roti, as many people don’t like their rotis bland.
Then add water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour.
Keep adding water as required and knead the dough. As you keep kneading the dough you will understand how much more water to add.
Knead and gather the dough from the sides of the parat to form a mass. Add water so that the dough is soft but not sticking to your fingers at all.
Check the dough for softness and add some water and oil as needed. Punch the dough with your knuckles and keep on kneading for around 2 minutes or until the dough is soft and pliable. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll.
Keep the kneaded dough aside covered with a soft cloth or bowl for 15 to 20 minutes. If you wish you can make the rotis immediately, but I suggest keep the dough aside for some time as it gives a nice texture and the rotis will be softer and more fluffy.
The roti dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough should be spacious and should be covered tightly to prevent it from drying.
Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the Chapati to be dry. After 20 minutes, divide the dough into 8 equal portions. Take a portion of the dough and roll between your palms and flatten it.
Using a little whole wheat flour for rolling, start rolling out the dough till it is a thin circle of 150 mm. (6”) diameter. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard.
Heat a non-stick tava (griddle) on a high flame and when hot, lower the flame and place the roti gently over it. Cook it till small blisters appear on the surface. The best way to check if the tava is ready is to drizzle a few drops of water on the tawa.If it sizzles, you are ready to make your roti.
Turn over the roti and cook for few more seconds on high flame till light brown spots appear.
Lift the roti off the tava with a tong and keep the first side that was cooked on the open flame, it will puff up.
Turn and keep the other side on the flame for 2 second it will puff further. Don’t cook on the open flame for too long or else the rotis will burn and become hard. Repeat with the remaining dough to make more rotis.
Place the roti on a plate, apply ghee over the roti and serve hot or wrap in a clean soft cloth and keep them in a hot case. Serve with subzis, curries and dal.
Nutrient values (Abbrv) per roti
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