Phulka/Soft Roti

Name: Phulka/Soft Roti
Total time: 1200 s
Yield: 2 servings
Cuisine: Pakistani
Ingredients: 2 cups Wheat Flour; Water As required

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Sab logon ki tarah gol roti banana mery liye b ek azmaish sy kam nahi tha.Lekin apni zroort ke liye banatay banatay thori bohot practice ho he gyi..kabi poori gol ban jaaati kabi thori different angle py banti.Lekin mein zada tar apni mama ke hath ki bani hoi roti prefer krti hoon.Wo ghar mein nah hon to poori koshish hoti hai ke salan khanay ke ilawa he kuch kha loon ta ke roti nah banani prhay.Pta nahi itna hecting kam krtay krtay bhook he mar jaati hai.Islye mein kuch or khanay ko prefer krti hoon zada tar. Par roti bana zroor laiti hoon.Roti ki rocket science sirf itni ha ke apko sabar aur sukoon sy kam laina hai agr ap beginner hain wrna agr ap ny jald baazi ki to gol roti banana ek khawab he reh jaye ga😂
#joy

Saved

Ingredients

20 minutes

2 servings

2 cupsWheat Flour
Water As required

Saved

Steps

20 minutes

1

In a large bowl or flat plate with high edges, take 2 cups of whole wheat flour.
2

Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.
3

Once the dough starts to form, do not add more water. I added a bit more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
4

Make the dough smooth by kneading it with your fist. Add some water to your hand and knead. 2-3 times. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
5

Cover with a damp cloth or plastic wrap and let it rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
6

You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. Dough should be soft. not hard (hard is best for puri's). Same dough for roti can be used to make paratha.
7

Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti's at the same time, so the rolled dough does not become dry.
8

Make small balls from the dough by rotating between your palms. Make the ball a big flat.
9

Dip a ball in dry flour, place on the marble or wooden base and roll with the rolling pin.
10

Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands,the dough flattens and moves in circles with the rolling pin.You can also turn the roti with your hands at 90 degrees multiple times while rolling,so that it forms a circle.
11

Apply dry dough about half way through on both sides and roll again. This process takes practice, so be patient!
12

Dust off the flour by flipping the roti between both your palms to remove any extra dry flour.
13

Pre Heat a Tawa (griddle) on medium-high flame.
14

Pick the roti and flip between both your palms to remove any extra dry flour. Transfer roti on the tawa by taking it on your palm.
15

Turn when the color starts changing and small air pockets form in about 5 seconds.
16

For the other side, now we want to cook until there are some brown spots on the roti
17

Turn the roti and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.
18

Roti's are best when served hot with gravy or salan!