The basic staple in the Indian meals has to be the chapatti and this little round bread that is unleavened needs no introduction at all. It is known by the names of phulka/roti in North India, in Kannada it is called Godhi rotti and by various other names in majority of the regions. It is unleavened bread because there is no addition of yeast, baking powder or baking soda. Dough is kept same for chapatti and roti. However, the cooking and rolling methods might slightly differ to make it richer taste-wise as well as rich in calories. There are few exceptions and people may adapt to an eating habit that is different. Here is how they can be rolled out.
Following a basic recipe
For one, phulkas/rotis usually belong to that recipe category where practice usually makes a person perfect. A very basic recipe like this only requires mixing the dough and then further rolling it in circles. Every possibility of this happening right may go wrong if the minor details are not paid heed to. Experts make yummiest and softest rotis like the ones you can order from Fresh Phulka that presents Home made fresh phulkas online. It is not just the water and flour mixture that can result in the perfect phulkas rather a lot rests on the technique more than anything else.
You might not be the greatest chapatti maker where you have had your share of mistakes like the dough either being too hard or too soft. This dough may have resulted in every shape possible in contrast to a decent round shape. Has it bogged down your spirit to find a not so characteristic fluffy roti? Well there is nothing to worry about because once you get the consistency of the dough right, everything turns out to be fine. It must be pliable, soft dough without being stickier so that it can be well-handled when being rolled out. If you continue to being a novice then you have the provision of ordering Home made fresh phulkas online.
Things needed to make the very basic chapatti
Everyone would accept that rotis are their staple breakfast item, right off the girdle and hot with the signature chutneys or gojjus. Undoubtedly, the combo is incredibly delicious but here is how you make it.
For making at least eight rotis you shall need two cup of wheat flour, half teaspoon oil, salt andluke warm water besides dry wheat flour so that the dough can be dusted. Only if you are making chapattis then the oil has to be mixed, otherwise not.
With all ingredients by your side, they have to be brought well together, while the water getting added to the mixture slowly. It must come off as a dough ball that is soft. Kneading has to continue for two minutes at least then has to be covered with dish cloth or cling-wrap. Balls have to be cut out of the main dough mixture, dipped in the dry flour and lightly flattened, dusting the excess flour off. Flat griddle has to be heated and wait for bubbles to appear on the surface. Continue flipping for forty to thirty five seconds until it puffs up and your roti is ready.