Roti / Phulka / Chapati

Roti , Phulka and Chapati are the names of the Indian Flat Bread. These terms can be used interchangeably.

Directions:

• Knead the dough for the chapati and rest it for half hour. ( click here for the method to make the dough )
• Make lemon sized balls and brush them with dry flour .
• Roll out each ball into thin discs of approx. 6 inches diameter with the help of a rolling pin.( well beginners might not get a perfect round shape , but hey , as long as the taste is good, who cares about the shape ) As they say, " Practise makes a man perfect " :)
• Tossing the disc in the dry flour while rolling prevents it from sticking it to the rolling pin.
• Pre heat the tawa ( griddle ) and layout this roti on the hot tawa .
• Cook for about a minute until small bubbles start to form on the top of roti.
• Flip the roti and you will see small brown patches on the roti.
• Let it cook for half a minute until you again see small bubbles.
• Pick up the roti with the pair of tongs , and transfer it on to the open flame. If you have electric burner, then transfer it onto a mesh as shown in the pic.
• The roti puffs up like a balloon.
• Remove it from the flame and apply little ghee on one side of the roti and serve hot.

• Incase of Stuffed Parathas , you do not transfer it to the open flame. It should be cooked on the tawa only. After the first flip, sprinkle some oil or ghee on the surface and flip it again after 30 seconds. Sprinkle some more oil/ghee to this surface. The paratha is done when both the sides are crispy and golden brown.

This can be eaten with any curry, dal , pickles, salad , curd.

This is the daily food for millions of Indians.

Tip : The leftover roti dough can be stored in the fridge in ziplock cover for a day. Remove it from fridge 30-40 minutes before and get it back to room temperature before making rotis.