About wheat roti
Indian Bread/wheat Roti/chapati/Phulka all of these indicates to Indian flatbread that are bused in almost every part of the country and almost every home during lunch time.
It is healthy, and served with Aloo Gobi or Paneer Jalfrezi or any other sabzi (any dry vegetable dish) and dal (at is almost common in every home in India during lunch time).
In some part of India roti is also called phulka./ From north to south, east to west roti is available everywhere in India. But may be difference in size shape and thickness.
Like the Punjabi rotis are little thick, whereas the rotis or phulkas you will get in Gujarat is much thin as compare to.
In Gujarat roti is called phulka and keep the thickness normal. Many people make rotis/phulkas with all-purpose flour (maida) but this is not proper for you for every meal. As rotis are made from whole wheat flour(atta) so they are healthy and easily digestible.
So, here is the recipe of making roti or phulka with whole wheat flour (atta) along with water, salt and oil/ghee(optional). Many people like to use oil or ghee in it, but some people do not like to use oil or ghee. It completely depends upon you.
Difference between wheat roti and phulka
There is not a big difference between phulkas and chapatis. The main difference between them phulka is a puff, when the roti gets direct flame then it gets puffed up. Whereas wheat roti (chapati) refers to a flat bread. Most of the time people flattened it by hand instead of using rolling pin. But it can also be rolled thin or thick with the help of rolling pin.
- Put little oil or ghee with pinch of salt while making the dough. It will help to make the wheat rotis soft. If you do not want to add oil or ghee in it, you can. Then your wheat rotis will less soft as compare to.
- Kneading, rolling and cooking these are the 3 steps to make best wheat roti. If there will be any mistake of these step, the wheat rotis will not be perfect.
- You can also keep the dough aside for around 1 hour. it will also the wheat rotis to become soft.
- At the time of kneading use hot water. It will also makes the wheat rotis very soft and will remain soft after hours.
- The dough need to be kneaded very well, it will help the dough to smooth. If the dough is not well kneaded then the wheat rotis will not puff up. If the dough is so sticky then there will be problem at the time of rolling and also the rotis will not puff up. So be careful of that. And also to puff up, you need to roll the rotis very well with the help of rolling pin and rolling board.
- At the time of cooking the wheat roti, with the help of a heavy spoon apply enough pressure on both the side of it. It will help the wheat rotis to puffed up. You can also directly place them on fire after cooking on tawa for a wile. Remember if you make the wheat rotis on tawa then you can also serve them later, but if you make the wheat rotis on direct flame then you have to serve it instant, otherwise the rotis will get hard.
- Preparing Time: 10 mins
- Cooking Time: 10 mins
- Total Time: 20 mins
- 3 cups whole wheat flour (atta)
- Salt to taste or 1/2 teaspoon (optional)
- Water as needed or 1 cup (add if more needed)
- Ghee or oil 2 teaspoon (optional)
- Firstly, mix the 1/2 cup of wheat flour(atta) and pinch of salt to taste in a bowl. Then add little ghee and a bit of water. Then mix them together. Salt and ghee are optional item, so use them if you want to.
- Add water little by little and make a dough. Then with the help of your hand knead well the dough and try to make a soft dough.
- Instead of adding all the water at once, use water little by little and continue kneading and then adjust water If you add all the water at once then the flour will become too sticky to handle. So, add water little by little and at the final stage pressure well to the dough with the help of your hands.
- You will able to see the dough will become pliable and soft. But keep in mind the final consistency of the dough should not be very soft or hard. The dough for rotis should be more soft as compare to the dough of Poori.
- For best results cover the dough with the help of a cloth for 20 minutes. If you do not have that much time then you do not need to cover it and rest, you can make instant.
- Now make medium balls of the dough. Roll the balls well with the help of your palms and then dust the balls in wheat flour(atta) and place it on rolling board. Then with the help of rolling pin and rolling board make them a flat round circle. If you are beginner then the rotis will not circle shape, by practicing again and again you will able to make circle shape. If it gets sticky then add littler flour(atta) on it.
- The roti must be little thin, it will help the roti to puff up. If you make thick roti then it will take much time to cook and there will be problem to digest.
- At this stage you can use roti maker also to roll the dough and cook. But it will not help the rotis to puff well.
- Now place a tawa on gas and set the gas on high flame, let the tawa hot. If you cook rotis on low flame the rotis will become hard. And high flame also helps to cook fast.
- The tawa is getting hot and you start rolling the rotis.
- After sometime the tawa will become hot, then place a roti in the tawa. First half cook one and then turn and cook the other side. Cook the other side more than previous side. You will able to see brown steps on it. Then turn it again and cook the previous side well. At this stage your roti is ready to place on direct flame of fire. Now hold it with a tong and keep the first side on the fire. You will see the roti will start to puff. Be careful your roti may burn at this stage. And do not place it on fire for long time, your roti will become crisp like papads
- Then remove it from fire and place it on a plate and apply ghee or oil on it. If you do that, your roti will remain soft for long time. Do same with the other rotis.
- Serve them instant. If you do not serve it instant then keep them in hotpot.
Serve the soft rotis with dals or a any veggie dish like Aloo Gobi or Paneer Jalfrezi etc. At the time of serving add little extra ghee or oil to rotis.