The easiest way to make soft, puffy phulkas & rotis, even if you have never made a chapati or phulka in your life.
I started off learning to cook just like you. Married in to a family where soft fluffy phulkas were served with every meal, I found myself trying to make atta, roll chapatis and cook a fluffy roti and failing miserably each time.
It looked so simple so why did my rotis turn out looking like continents and lumpy and hard?
It took me just one session with a seasoned roti maker (aka my MIL) to learn the basics of making the softest, puffed up rotis.
Our family are generational wheat flour millers.. which means we eat a lot of fresh, pure wheat based food. As marwaris from Rajasthan, we love good home cooked food!
I’m going to share the secret of her soft fluffy phulkas with you and show you just how to make them yourself, even if you have never made a chapati or phulka in your life.
Ingredients.
Shivtara Chakki Atta – 2 cups
Salt to taste
Oil-1 tsp
Water as required
Method.
Step 1. Mixing the ingredients
Pour your Shivtara Chakki Atta into a mixing bowl.
Add half tsp salt.
Add 1 tsp oil.
Add 50 ml of water.
Step 2. Kneading the dough.
Knead the dough well for 2 -3 minutes, mixing everything together.
Cover with a cloth and let it rest for 20 -30 minutes.
Step 3. Rolling the rotis
Divide the kneaded dough in to small equal round portions.
Use your rolling pin to flatten each ball in to a round circle. Its ok if you cant make perfect circles, the first time, your phulkas are still going to fluff and taste perfect.
Step 4. Cooking the rotis.
Cooking the rotis is a two step process. You cook them on a frying pan to begin and then flip them on to a direct flame to puff.
- heat your tava or frying pan and once hot, put your rolled roti on the tava and cook on one side till the top looks dry and small air bubbles appear.
- Turn the roti around and cook on the other side for 20 seconds.
- Next using a pair of kitchen tongs, pick up the chapati from the tava, flip it over and quickly toast it over a direct flame from the hob. (not using a pan but directly on the fire.) As you do this, the roti will fluff and balloon upwards. Flip it over and cook till done.
- Remove from fire, add some ghee on top and serve….
