Phulka Recipe (Roti/Chapati) - Puffed Indian Bread
In association with Vivatta (ChakkiAtta)
Phulkas also known as Roti or Chapati in some regions are a whole wheat soft and thin puffed flat bread. The phulka is a daily bread for many regional Indian cuisines. It is not only rich in the nutrients and fibres that whole wheat brings along with it, but also low in fat and very light on the stomach.
Traditionally Roti’s are cooked on an iron skillet and later put on direct flame for it to rise and puff. If you have never tried making these flat breads before, it can get a little overwhelming. But with experience you can make yourself an expert in no time.
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How to make Phulka Recipe (Roti/Chapati) - Puffed Indian Bread
To begin making the Phulka (roti/ chapati) recipe, first bring all the ingredients together and we will make the dough.
In a large bowl combine the flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.
Set the dough aside to rest covered for 15 minutes. Knead once again and divide the dough into 8 portions.
Preheat the iron skillet on medium high heat. Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand.
Take a portion of the phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.
Cook the rolled dough as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.
Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch. Although Gujarati ladies are very quick in rolling and cooking them simultaneously; this comes with practice of rolling and understanding the heat of your skillet.
Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.
After a few seconds turn the flame to high; using tongs take the rolled phulka dough off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up. This is known as the phulka
Remove the phulka from heat, place it on a flat plate and optionally spread little ghee on the side facing up.
Continue the same process for the remaining portions of the rolled phulka dough and keep stacking them one over the other.
This process can be used if you are using a gas stove as well.
Preheat an iron skillet. Place rolled phulka dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled phulka dough to the other side on the skillet.
Flip over again and cook the first side pressing lightly with a napkin. The rolled out phulka dough should begin to start puffing out.
Flip and cook the other side for a few more seconds.
Remove from the heat, place the phulka on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking them the phulka one over the other.
Making the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to bread making.
Even if yours does not puff the first time or the times after, the rotis that you have made are cooked and are edible, so you could consume them with your choice of vegetables.
Using thinner rolling pins is the key, as you want to be gentle with the dough.
The heavy big ones will make you press harder which might just make it tear. It’s well worth investing in a thinner rolling pin and tongs to hold the bread which is available in most Indian stores around the world.
Tossing the phulka dough in flour as you roll is another helper that will make the rolling out the dough easier.
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