Whole wheat flour Roti/ chapati

Name: Whole wheat flour Roti/ chapati
Total time: 1200 s
Yield: 12 roti
Cuisine: Indian
Ingredients: 2 cup whole wheat flour (atta); 1-2 tsp oil (optional); as needed Water; as needed Ghee to brush the rotis (optional)

Jyoti Prakash Assudani @cook_24726422

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Roti or chapati is everyday indian flatbread which is made with only 2 ingredients- whole wheat flour (atta) and water oft roti at home the roti are best enjoyed warm serve then with dal like dal tadka and simple indian stir- fry like bhindi masala or aloo palak

#ga4
#week25
#roti
#cookpad

Jyoti Prakash Assudani @cook_24726422

#ga4
#week25
#roti
#cookpad

Saved

Ingredients

15-20 minutes

12 roti

2 cupwhole wheat flour (atta)
1-2 tspoil (optional)
as neededWater
as neededGhee to brush the rotis (optional)

Saved

Steps

15-20 minutes

1

Knead the dough :- Take atta in a large bowl usually a round flat plate with shallow edges called paraat is used but just had a round mixing bowl so that's what I used you can add little oil if you like here l did not add any
2

Start adding water, little by little as you add water, mix with your hands and bring the dough together I needed around 3/4cup water here you may need more or less water depending on the kind of flour
3

Once the dough comes together start kneading the dough knead with the knuckle of your finger applying pressure
4

Fold the dough using your palms and knead again applying pressure with your knuckles keep kneading until the dough feel soft and pliable if it feels hard/tight add little water and knead again if it feels too sticky/ soft add some dry flour and mix
5

Once done the dough should be smooth press the dough with your fingers it should leave an impression
6

Cover the dough with a damp cloth or paper towels for 5-10 minutes
7

Roll the roti :- after the dough has rested give it a quick knead again divide the dough into equal parts
8

Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out
9

Take one of the balls and press it between your fingers to make it smooth then roll it between your palms to make it round and smooth there should be no cracks press the round dough ball and flatten it slightly
10

Now take a round atta in a plate for dusting the roti while rolling it dip the prepared dough ball into the dry flour and dust it from all sides
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Then start rolling the roti using a rolling board and rolling pin move the rolling pin lengthwise across the dough applying gentle pressure as you roll if you are rolling it correctly the dough will move in circular motion on its own and the roti will roll evenly this comes with practice
12

You can also roll a little and then take the roti a little and then take the roti and move it a little with your hands and roll again roll it thin until you have a 5to6 inch diameter circular roti you will have to dip the roti in dry flour several time rolling the roti. Anytime the dough start sticking to the rolling pin, the roti into the aata from both side and then continue rolling.
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Cook the roti :-
1. Heat the tawa on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa. Dust excess flour off the rolled roti and place it on the hot tawa.
14

Let it cook for 15–30 seconds until you see some bubbles on top site. At this point flip the roti, you don't want the first side to cook too much.now, lets the other site took more than the first side around 30 seconds more. Use a tong to see how much it has cooked from the from the second side now. If you see brown spot all over, means it has cooked enough.
15

Now. Remove the roti from the tawa using a tong and place it directly on flame with the first side (which was a little less cooked) directly on the flame. The roti if rolled evenly will puff up, with a tong to cook the other side as well. The roti is done when it has brown spots,don't burn it.
16

Apply ghee on the roti immediately. Make all the roti/ phulka similarly. Serve warm.
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