Guide to the perfect phulka rotis or puffed Indian bread

Ingredients

Method

In a bowl, preferably a sturdy metal one, add whole wheat flour.

Then begin adding water little by little to form small clusters and a pinch of salt.

Keep adding water little by little till and mix until small clusters begin to form. Continue kneading.

Keep kneading the flour until it is pliable. Use your knuckles to knead. Stretch the dough, knead, fold it inwards and knead until the dough becomes smooth.

Once the dough is ready, add a tablespoon of vegetable oil and knead it one one last time before setting it aside for 30 minutes. Cover the bowl with a wet muslin cloth or a lid. A wet muslin cloth will help the dough retain moisture.

After 30 minutes, remove the dough from the bowl to check consistency. It should look like a neat ball just as shown below in the picture. Not too spongy, nor too hard.

Now, pinch off a small piece of dough, as shown below in the picture and roll it into a ball

Sprinkle some flour onto the counter. Take the dough ball between your palms and press it so that it flattens a little. Now, place the ball of dough on the counter and with a rolling pin start rolling evenly. This is the toughest part and is learnt with practice. Tip: Use equal pressure on both sides of the rolling pin to get the roti moving as you roll.

On a pre-heated griddle, place the rolled roti on the tawa after dusting excess flour off it.

After 5 to 8 seconds, flip the roti. You will now see light brown spots on the side just turned.

Then, on a direct flame with a hand-held grill, place the roti facing the side which was on the griddle. Carefully flip the roti. You can also use a pair of tongs, to turn it over.

Next, carefully turn the roti. You can also use a pair of tongs, to turn it over.

The roti will now puff up and the light brown spots on the roti will turn slightly dark. Make sure you do not keep the roti on the open flame for any longer, you don't want to burn it.

You can brush ghee or clarified butter for a rich flavour and serve hot.

Tell us about your favourite dishes or recipes at food@gulfnews.com