Roti/Chapati/Phulka - How to Make Everyday Indian Flatbread
Ingredients (Makes 15 rotis roughly 6-6.5" inch )
2.5 cups durum wheat atta (fine ground whole wheat flour made from durum wheat)
1 +1/4 cup warm water or more/less if needed
Also Required
1/2 tbsp - 1 tbsp any neutral oil (to moisten the dough when it rests, optional)
Ghee to spread on warm, cooked rotis (optional but recommended)
about 3/4 cup dry atta, needed when rolling the rotis
Tools Needed
A wide, heavy shallow dish large enough to knead and dough. In India, we use a paraat (a brass or stainless less dish specifically for kneading roti dough). You could use your mixing bowl too but a wide dish will make it a lot easier.
A flat, clean, smooth rolling stone or surface
Rolling Pin
2-3 kitchen towels (to cover the dough when resting as well as to wrap the cooked rotis)
1-2 sheets of paper towel (I line the kitchen towel with paper towel to absorb the moisture when storing rotis else they turn too soggy)
A wide container (8-10 inch in diameter) with lid to store the wrapped rotis. If you do not have, you could use a couple of dinner plates.
Tawa or cast iron griddle (I use my 12") to cook the rotis.
A pair of tongs to be used when puffing the rotis on direct flame
Method
There are superior varieties of Indian wheat which are stone ground to make atta (fine whole wheat flour). Largely, you could choose between durum wheat or sharbati wheat. Infact, a lot of leading atta brands in India now have a mix of both. It is important to understand that atta is different from the pastry whole wheat flour available in baking aisles. It is a much fine ground which make the rotis soft and less chewy.You will need to visit indian/pakistani grocery stores to get it.There are multigrain and high fibre atta varieties also available and all are suitable for making rotis. A 10lb pack will usually cost you $7-$8 and it has a really good shelf life of 3-4 months.
In a wide, shallow dish measure and place the atta. With one hand slowly start adding (warm) water and mixing in circular motion with the fingers of other hand. Incorporate water a little at a time and start to kneading gently.
As the atta absorbs water,it will start clumping up into a ball.Continue to add warm water till all the dry flour becomes wet, your hands will be mighty messy but the flour will come together.Remember not to add too much water at a time.
Once a ball is formed, ensure that it is not very dry by trying to squeeze the dough ball between your palms as if making a fist and it should feel soft and sticky. Start using your knuckles to knead the dough next.
Use your knuckles to flatten the dough out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 7-8 minutes. At any point you feel that the dough is tight or drying out, add a light splash of warm water.The dough should not feel or look dry at any point.
Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25 minutes.You could smear a layer of melted ghee or oil on top but you really will not need it if the proportion of water is correct and you made sure that the dough didn't feel or look dry when kneading. The dough will stay moist during rest time but starts losing moisture after 30 minutes. So if you are not planning to make rotis right away, place the dough into an air tight container with lid and refrigerate.
When ready to make rotis, uncover and divide into equal portions. Approximately.(Note: If you refrigerated the dough, take it out 10-15 minutes before and let sit on kitchen counter)
Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some loose atta on to the dish. Its time to make rotis!
Roll and cover each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board or the roti as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.
It takes practice to get the perfect circle shape. Even if you don't get perfect rounds its okay, it doesn't affect the taste. The trick to roll perfect rotis is that when after 1-2 minutes into rolling the dough it should also be moving in circular direction by itself. If its your first time, this might not happen but remember practice will make you better and better each time. If not, you can move the roti yourself to roll and evenly flatten from all sides to get a 6-7" round.
Another tip to get thin edges of rotis is that towards the last 15-20 seconds of rolling, your rolling-pin should be half on the board and half of the roti as you roll.
Meanwhile, place a tawa (griddle), I use 12" cast iron on to heat up on high. Keep the box lined with kitchen towel near by to store rotis. When the griddle is hot, flour one of your hands and carefully, lift the roti.
Place the rolled roti on the hot tawa. Cook it for 30-40 seconds (this time will depend on thicken of your roti too) on first side,just so you see the surface changing color or trying slightly. I would say about 25% cooked.
Flip using kitchen tongs and let cook on the griddle on the second side for another 30-40 seconds. You might or might not get charred dots but do not cook on griddle for too long else the rotis will dry out.When you cook on the second side, you will see that little puffs coming up on the surface.
Lift the roti with tongs and place it on open flame on the first side directly on fire and very lightly press with tongs to help it puff.Let puff and get charred on first side. About 10-15 seconds.
Flip and repeat for the second side. If you storing rotis, you should not let it brown too much else it will dry up. Some people like crispy and chewy rotis, so you can char a little longer to liking.
In case you do not have electrical stove, you can puff up the rotis on the griddle itself. Once the second side is cooked, reduce the heat to medium and gently start pressing the roti with a soft kitchen towel on all side. It will puff up.
Smear ghee on the hot rotis and server right away or store then wrapped in a kitchen towel. I line the kitchen towel with a small piece of paper towel, this helps in preventing them from getting soggy.
In case you want to freeze the rotis (yes it can be done), make all the rotis and let them cool down to room temperature wrapped inside the towel. Then stack them on top of each other with a large piece of wax or parchment paper in between.
When wanting to use the frozen rotis, thaw them in the fridge and warm up on high for 8-10 seconds in the microwave.
Notes
Roll the dough very well and as evenly thin as possible.This helps in puffing up the rotis.
Store the leftover dough in the refrigerator for not more than 1-2 days in an air tight container.
If you are wanting to serve rotis later in the day, you can make ahead them. In this case, add 2 tbsp of melted ghee while making the dough.They will remain soft.
