Saturday, March 2, 2013


The traditional flat bread commonly known as roti or it's thinner version

the Phulkas are had daily in every Indian home.
All breads dough is made either from whole wheat flour or
all purpose flour or the combination of both.
Phulka or chappati is a type of thin roti which is made from
a dough of whole wheat flour, salt a few pinch added n using
water to knead the dough.
Make best phulkas then take care while kneading the dough.
Knead until you get soft and pliable dough, do for few minutes.
Also apply few drops of ghee n Keep kneading and punching the dough. Remember to roll thin and evenly.
Roti or phulkas puffs up quickly over an open flame or burner and turns out

to be very tender. When the Roti has risen and puffed up completely remove
it from the flame. Do not allow the Roti to scorch. If Roti begins to darken, remove it from the flame, whether or not it puffs up. The phulka or roti when put on direct flame, make sure the flame is high.
Wish to get fully puffed up rotis or phulkas then keep in mind
While doing them on tava take care that the first side turnover is done within 30 seconds and second side to cook till few brown spots on it appear only then put it on direct fire it surely puff up....
Roti may be served hot from the griddle| tava with, or without butter| ghee.
Covering the Roti while they are hot helps keeps the steam from escaping and insures that the Roti are all nice and tender.
If kept in a paper towel or napkin absorbs extra moisture
so that Roti do not become soggy.
Try making the dough with lukewarm water and allow to rest for 15 minutes at least.
The way the dough is kneaded is most important.
Also when the dough is done then apply little oil | ghee on it and knock it then allow to rest for 10 to 15 minutes.

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