For making the softest phulka you need to follow a few rules so that they can be consumed any time irrespective of when they have been cooked. Like for instance, if you make a chapatti in the morning, it should be soft enough to be consumed during the afternoon. For making the pillow-y phulkas there are many wrong tips that float around the internet where it has been found that adding heaps of oil to the chapatti dough does the trick. This is absolutely false. Also, if you try to understand it from point of view of health, too much oil consumption takes a toll on your health. For making the best chapattis, here is all you need to do.
Keep a watch on the ingredients and process
The entire process of chapatti making matters and thus there can be not a single erroneous step. A mind boggling soft phulka roti in Bangalore can be made with the best quality of wheat flour by Fresh Phulka It is advisable that lukewarm water is used for making the dough. This warm water or milk that you add keeps the chapattis softer than you can think.
Use water/liquid enough for making the dough a pliable and soft one. Any dough that is too tough or tight makes it very difficult for rolling the chapatti and eventually it is hard. When the dough is too loose (means there I more water than require, more dry flour is needed to dry the dough). This eventually leads to harder chapattis. One of the most essential steps that people skip is resting the dough. This ensures that you get softer chapattis. The dough has to be well kneaded after having it rested for thirty minutes before the balls are made. For the perfect phulka roti in Bangalore, dough balls have to be covered before they are ready to be rolled.
They can be covered with wet cloth or kept inside a box. Once, you start rolling them, the entire roti must be of equal thickness. There cannot be any disparity in thickness. This means steer clear from thinner edges and a fat center. An equal thickness throughout the roti puffs it up really well.
Taking care of the heat
The girdle you are cooking the chapatti on, must be preheated but it should not be extremely hot. Maintain the heat throughout without going too high or too low. This shall ensure that the chapattis do not turn up to be hard or stiff. The chapatti has to be pressed lightly with spatula while on tava. Press at one point where you find the steam to be escaping. This helps in separating the layers and nicely puffing up of the chapatti.
Storing the roti
Keep a cloth preferably cotton or mulmul, inside the casserole and then place the rotis inside. As soon as they are off the girdle, slide them into the casserole and cover them. The lid has to be closed and open it only when you are ready to eat.