Phulka or roti is the second-best staple for Indian households. Being born in a Bengali family, I am not that fond of phulkas as I like rice. So, was not fostering any interest in preparing a perfect ruti (we call it that), until it was a fine evening, my elder BIL asked me to prepare some phulkas for dinner. And I was super confused about how to make it. Usually, we rely on local vendors to prepare this. I humbly murmured that I was skeptical about its preparation. He said never say you don’t know something, if you really don’t know, you should learn it. And then, he taught me how to make a perfect ruti step-by-step that will remain soft until I grab it last. I thank him every time I make them.
Let’s see how you too can prepare it in your kitchen.
Ingredients:
Whole wheat flour (atta) – 2 cups
Water – as needed (about 3/4 cup)
Salt – a pinch (optional)
Ghee or oil – for brushing (optional)
Preparation:
Prepare the Dough:
Take a large bowl.
In that bowl mix whole wheat flour with salt (if at all using).
Now pour water little by little and knead it to form a soft supple dough. Do not make it sticky.
Now cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
Let the gluten develop. This will make them softer.
Divide the Dough:
Knead the dough briefly and divide it into equal small balls. The size depends upon the thickness of the phulka you prefer. I like thinner ones, so I make the balls around the size of a table-tennis ball (slightly smaller).
Roll the Phulkas:
Dust a rolling surface with a little wheat flour.
Take one dough ball, and flatten it slightly.
Dip it into the flour container.
Bring it out and place it on the rolling surface.
Now start rolling it.
Start rolling it from 12 o’clock and roll it up to 4 o’clock (as the diagram shows).
Now bring the rolling pin to 6 o’clock, and roll it to 12 o’clock (as the diagram shows).
Now continue the process until you get a phulka of a 6 to 7 inch diameter.
You don’t need to lift your wrist to achieve its round shape. It will slowly move on the surface as you continue rolling it.
Cooking:
Heat the tawa or skillet on a medium to high flame.
Once the skillet gets hot, lower the flame.
Now place one phulka on it.
Let it cook for 30 seconds or less. The surface should not catch a brown color.
Small air bubbles should appear on the surface.
Now flip the phulka.
Cook it for more than 30 seconds. A little brown patch may come this time.
Now remove the tawa from the flame.
Set the flame high.
Place the phulka directly on the flame (the lesser cooked surface in contact with the flame).
Let it puff up.
Finish and Serve:
You may spread ghee on the phulka before serving.
In my house, we avoid this.
Keep the phulkas in a hot pot lined with a cloth. This will keep them hot and soft.
Extra Tips:
The dough should be soft but not too sticky. Adjust water as needed.
Allow the dough to rest. This will make your phulkas soft.
Ensure the tawa is adequately heated; if it’s too hot, the phulkas will burn, and if it’s too cold, it won’t puff up.
You can store leftover phulkas in an airtight container. Reheat them on a tawa or in a microwave.
Conclusion:
It’s not that tough at all to make perfect soft, round puffy roti if you know the tricks.
Enjoy!
Read other Kitchen Hacks here.