Plain Roti (Phulka)

Plain Roti (Phulka)
Plain Roti (Phulka)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups (300 grams) whole wheat pastry flour (Chapatti Flour)

  • 3/4

    cup (190 milliliters) warm water

  • all-purpose flour, for rolling and dusting

Directions

In a large mixing bowl, put Chapati Flour and add warm water a little at a time to form a medium soft dough ball. Heat tawa or skillet on medium heat. Knead the dough once and divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface. Shake or rub off excess flour from the roti and place it onto the hot tawa. Flip to the other side once small bubbles appear on the surface. Allow it to cook for 10-15 seconds. Increase the stove heat to high, gently pick the roti up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame. The roti should balloon up. Flip it over and cook on the other side briefly. Place the cooked roti into an insulated container and repeat the process for the remaining dough. Recipe from Suruchi Mishra

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