I learnt this roti puffing method only very recently and I consider it as one of this years achievements haha...sounds silly?! I wanted to post it before this year ends :) Long back, I tried puffing roti but gave up as I didnt get it right. Few months back, when one of my friend asked how to make phulka / pulka the way they show in ads and asked me to post it...the curiosity again kicked up but this time I saw many videos, asked my North Indian neighbor and learnt that the trick is in rolling too....the rotis should be rolled thin even on all sides else the rotis will not puff up fully.
After few trials now I can confidently say I'm getting it right yes each time :) Seeing the roti puff up takes chapati / roti making to a whole new level and mittu loves these phulkas is another added happiness.
Phulkas / Pulkas are nothing but Indian flat bread, which is normally dry and prepared without adding any fat.
Roti / Phulka Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 5 phulkas Recipe Category: Main | Recipe Cuisine: North Indian
Atta(Wheat flour) - 1 cup (I use homemade wheat flour, you can use any brand) Salt - to taste Water - 1/2 cup minus 2 tbsp Oil - 1/2 tsp (optional)
In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pilable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.
Keep closed aside for 15-30 mins. Open and knead it again and form lemon sized balls(the size depends on your preference). Roll each ball into thin circles(rolling should be even).Dust flour if required but dont add more flour while rolling.
Heat tawa, keep in medium flame - add the roti and wait till small bubbles appear, then flip to other side wait for few mins till golden spots appear. Then carefully transfer it to the flame(let it be in high flame)directly using a tong. Let it puff, then carefully transfer to hot pack. Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.
This way the rotis will stay soft for more hours.You can even use the chapathi/roti griller for making rotis this way.Hope the video will help beginners who want to try this.
While transferring the rotis to direct flame, make sure the flame is high. Also the side that is not cooked to golden brown should be facing down under direct flame.
I am sure this will come by practise but dont worry eventhough, if it doesnt not puff up like mine, am sure the rotis will be very soft.
Make sure to roll thin and evenly. It should not be too thin as transparent to other side.
While kneading make sure to add correct quantity of water and knead well to form a soft pilable dough.
Dont be tempted to add in more flour while rolling...as we are not adding any oil and if you add more flour while rolling the rotis will be very dry and also taste raw.
Use a tong and be very careful while taking out without tearing the roti :) as I personally had this problem in the earlier days while I started makig them.
The size of each roti is purely your preference but make sure the roti is big enough to fit inside the flame , the sides which are not exposed will not puff up so roll it accordingly.
This way you can totally cut down oil and still the chapathi stays soft for hours and best for packing too.
Once the rotis are done, brush it with ghee / oil and transfer it to a hotpack and wrap it in a kitchen towel / tissue which will keep it hot and soft until serving time.