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Home    Recipes    Vegetarian    Roti/Phulka/Chapati (Indian flat wholewheat bread)

Roti/Phulka/Chapati (Indian flat wholewheat bread)

Recipe By : Niru Gupta
Type: Vegetarian Serving: 12

Ingredients

  • Atta (Whole wheat flour) 2 cups (300 g)
  • Water to knead the dough
  • Some dry flour to help in rolling
  • A Tawa  (An iron griddle)
 

Preparation

  • Knead the dough--- Place the flour in a shallow dish. Make a well in the centre, and pour cup water into it.
  • Mix the two adding more water, a little at a time, till you can gather up all the flour into a slightly sticky ball.

  • Knead this into a smooth and soft dough-- fold thedough towards you then push down and away with the heel of the palm of your hand. When the dough is smooth and soft (enough to press a finger into it without much pressure) , flatten and make impressions with your finger tips over it, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least.

  • To make the rotis, knead it a little again,and break off about walnut sized pieces.

  • Roll these pieces between your palms into smooth balls, and flatten a bit.

  • On a well dusted surface, roll the dough pieces to 13 cm/5" in diameter. Rolling these takes some practice-- Do not press the rolling pin too hard over the dough. Hold lightly over it and let it roll to and fro in your hands. Holding your left hand steady, push the round (with the help of the rolling pin) with the right hand, so that it keeps turning clockwise, thus helping to shape it into a round. Roll it as thinly and evenly as possible, without tearing, dusting it with flour as and when needed (to prevent sticking). Of course one needs a lot of practice to get the shape and evenness right, so do not despair if you take time!

  • Heat the tawa over high heat till a drop of water thrown over it,evaporates immediately with a sizzling sound.

  • Place a rolled chapatti over the hot griddle and as soon as the edges start rising and you notice a few bubbles beginning to form on the surface, lift it with a pair of tongs (the experts use their fingers!), and

  • place it over a direct flame, with the uncooked side down. It should start puffing up immediately. When fully puffed, flip over to cook the other side a little more.

  • Take it off the flame and serve hot, with a brushing of ghee if so desired.

 
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