Roti or phulka is an unleavened Indian bread which is enjoyed in most parts of
There are slight variations from region to region. Roti is eaten with both dry
sabzi and curries.
Recipe of roti or phulka
2 cups whole wheat flour (atta)
1/2 tsp salt
1 cup water (slightly warm)
Flour for dusting
1. Put atta in a big, open bowl. Add salt to it.
2. Add water, little at a time and start kneading.
3. Knead till all dry flour turns into smooth dough. Knead some more.
4. Smear few drops of oil on the surface of dough to prevent the formation of crust. Cover and set aside for 20 minutes.
5. Pinch a golf size ball from the dough and make a round ball from it. Flatten it between your palms.
6. Roll it on a rolling surface, dipping it in dry flour, from time to time, to prevent from sticking to the rolling surface. Use rolling pin (belan) for rolling out the roti.
7. Roll out the ball into a 5-6 inch disc.
8. Heat a tawa (griddle) and when it is hot enough, place the rolled out roti or phulka on it.
9. When few bubbles appear on the surface, flip and cook from other side also. Cook for 1 minute or so.
10. Remove tawa from fire and put the roti on naked flame. The roti will baloon up. Turn over, with the help of tongs (chimta). Cook from other side also. When you see few brown-black spots on roti, take it off the flame.
11. Smear some ghee (clarified butter) on the phulka (optional) and serve hot. If it is to be eaten later, then line a hot case with a neat cloth and store rotis for later.