Wednesday, 5 October 2011

Roti/Chapati / Phulka (An Indian bread, no oil, dry so low on calories)

Roti / Chapati / Phulka
Rotis are main dish in northern, eastern, western,and central India. When I first started making them in my kitchen they used to be of all shapes and size except for round, which is what they are supposed to be :). But now of course they come out round and fluffy which my family and I enjoy with all type of vegetables and curries.My hubby dear takes credit for teaching me how to get them round ! Ha ha do not believe him :).

Preparation time: 5 min. 
Cooking time: 15 min.
Servings: From 200gm. Atta total 15- 20 Rotis can be made. 

Ingredients Required
  • 250 gm. Atta( wheat flour)
  • Water
 Directions for Making Dough for Roti / Chapati / Phulka:

Atta (Dough)
Direction for Making Roti / Chapati / Phulka:
  • Take 50 gm. of atta and keep on a plate.
  • Make 15 - 20 small balls from the dough. 
Dough ball for chapati
  • Sprinkle dry flour on the dough ball and place it at the center of rolling board.
  • Roll and flatten it  using rolling pin, sprinkle some dry flour if required.
    Dough ball rolled
  • Heat the Tawa ( flat pan with out side walls) on the gas and put the rolled chapati on.
    Rolled dough for roti on hot tawa
  • Cook it on both sides by turning it upside down with the flame on medium heat.
Cooked on one side
  • When the color of chapati starts changing turn it and cook on the other side till small golden brown dots start appearing.
Other side also cooked till brown dots appear
  • When done on both sides put it directly on flame and quickly turn it , the roti will swell and become fluffy or press it gently with a clean dry cloth from the sides. Chapati will puff.
  • Turn to the other side and cook for 2-3 sec. 
Roti being cooked on gas flame
  • Puffed soft chapati is ready.

Roti / Chapati / Phulka

  • The dough should be soft else the chapatis will come out hard not soft.
  • The tawa should be neither smoking hot nor luke warm before placing the rolled chapati on it. It should.
  • Keep the cooked chapatis in a clean cloth in a container to make sure the moisture of chapati is retained in them.
Suggested Variations:
  • Add 1/2 teaspoon of salt in the flour before making the dough.
  • 1/2Teaspoon caraway seeds can be added to the flour along with salt before kneading.


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    1. Mona Kumari, Thanks for the comment. The author of the blog appreciates comments and feedback, but posting personal commercial ventures and website address is not. Please desist from doing so in future.

  3. Thank you for your post. This is excellent information.
    Italian Brown Marble Roti Maker



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