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:
http://jyotsna-pant.blogspot.in/2012/12/making-dough-for-roti-and-paratha-dough.html

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

Tips:

• 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.