Fulka roti, also known as phulka or chapati, is a staple unleavened flatbread in Indian cuisine, made from whole wheat flour. It's renowned for its light, soft texture and the characteristic puffing when cooked directly over a flame. This simple yet satisfying bread is an ideal accompaniment to any curry, dal, or vegetable dish, soaking up all the delicious flavors.
MOD_RECIPESEARCH_INGREDIENTS
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 cup warm water (or as needed)
- 1 teaspoon oil (optional, for kneading)
- Extra whole wheat flour for dusting
MOD_RECIPESEARCH_INSTRUCTIONS
- In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
- Gradually add warm water, a little at a time, and begin to knead the dough. If using, add the oil after about half the water is incorporated.
- Continue kneading for 5-7 minutes until you have a soft, smooth, and pliable dough. It should not be sticky or too stiff. Add more water or flour if necessary to achieve the right consistency.
- Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps the gluten relax, making the rotis softer.
- Divide the rested dough into 8-10 equal portions and roll each into a smooth ball.
- Lightly dust a work surface and a dough ball with whole wheat flour. Using a rolling pin, roll out each ball into a thin, even circle, about 6-7 inches in diameter. Ensure it's not too thick or too thin.
- Heat a tawa (flat griddle or cast-iron pan) over medium-high heat. Once hot, place a rolled roti on it.
- Cook for about 30-45 seconds until small bubbles appear on the surface and the color changes slightly. Flip the roti.
- Cook the second side for another 30-45 seconds. At this point, you should see more bubbles forming.
- Carefully transfer the partially cooked roti directly onto an open flame (if you have a gas stove) using tongs. It should puff up beautifully within a few seconds. Flip it once to puff the other side.
- If you don't have an open flame, you can continue cooking it on the tawa. Press gently with a clean cloth or spatula around the edges to encourage puffing.
- Remove the puffed roti from the flame/tawa and immediately brush with a tiny amount of ghee or butter, if desired. Place in a container lined with a clean cloth to keep warm and soft.
- Repeat the process with the remaining dough balls.
MOD_RECIPESEARCH_NUTRITION
Approximate per roti: 120 calories, 4g protein, 25g carbohydrates, 1g fat, 3g fiber.
MOD_RECIPESEARCH_TIPS
For softer rotis, use warm water for kneading and allow the dough to rest sufficiently. Do not over-knead the dough once it's soft, as it can make the rotis tough. Ensure your tawa is hot enough before placing the roti, but not smoking. If the roti doesn't puff, it might be rolled too thick, too thin, or the tawa wasn't hot enough. Serve hot with any Indian curry, dal, sabzi, or even just a dollop of butter or ghee.
