What is Roti
Roti or Phulka is unleavened wheat bread and can be cooked instantly. Also, since there is no yeast or baking involved, there is practically zero chance of going wrong, and you can enjoy perfectly soft phulkas each time. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Phulka or Fulka, quite simply means ‘puffed up’. The process involves first rolling out the roti in thin circles. Next, they are partially roasted on a hot pan, followed by roasting directly over the flame, till they puff up. If you do not have a gas stovetop, simply roast the roti on the pan on both sides, till they puff up.
Types of Roti
In India, there are a few different types of Roti based on the region you are in. In some parts of western India, the dough is rolled out small and thin. These are called ‘Rotli’. In other parts of Western India, roti is called ‘fulka’, ‘chapatis, or ‘poli’. In North India, the dough is rolled out thick, and these rotis are known as parathas. The rolling technique is also slightly different from region to region, but the final dish, topped with ghee is always awesome.
Recipe
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Step 1: Knead the dough
Before I explain how to make the dough using a stand mixer, please know that I have been kneading the dough by hand for years. It’s easy to knead by hand, see the recipe card below for details. Using Stand Mixer: Attach the spiral dough hook to the stand mixer. Add flour, salt, and water to the mixer bowl and start the mixer at speed 2. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it, and allow it to rest for 10 to 15 minutes. The dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days (photos 1 - 4). Traditionally Roti’s are rolled on a round board called “Chakla” and rolled with a rolling pin called “Belan”. If you do not have the chakla, you can roll them directly on your kitchen countertops, marble boards, or pastry mats. Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all sides. Dip it back in flour if it starts to get sticky and form 6 to 8-inch roti. (photos 5 - 8). To reheat, simply wrap 2 to 3 roti in paper towels and microwave for 20 to 30 seconds. You can also reheat them on a stovetop pan or griddle.
