Step-by-Step Guide to Prepare Perfect Phulka/Soft Roti

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, phulka/soft roti. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Phulka/Soft Roti is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Phulka/Soft Roti is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have phulka/soft roti using 2 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Phulka/Soft Roti:

1. Prepare 2 cups Wheat Flour
2. Get Water As required

Instructions to make Phulka/Soft Roti:

1. In a large bowl or flat plate with high edges, take 2 cups of whole wheat flour.
2. Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.
3. Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
4. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
5. Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
6. You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. Dough should be soft. not hard (hard is best for puri's). Same dough for roti can be used to make paratha.
7. Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.
8. Make small balls from the dough by rotating between your palms. Make the ball a big flat.
9. Dip a ball in dry flour, place on the marble or wooden base and roll with the rolling pin.
10. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands,the dough flattens and moves in circles with the rolling pin.You can also turn the roti with your hands at 90 degrees multiple times while rolling,so that it forms a circle.
11. Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!
12. Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.
13. Pre Heat a Tawa (griddle) on medium-high flame.
14. Pick the roti and flip between both your palms to remove any extra dry flour. Transfer roti on the tawa by taking it on your palm.
15. Turn when the color starts changing and small air pockets form in about 5 seconds.
16. For the other side, now we want to cook until there are some brown spots on the roti
17. Turn the roti and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.
18. Roti's are best when served hot with gravy or salan!

So that’s going to wrap this up with this special food phulka/soft roti recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!