A simple and fundamental recipe made with just wheat flour. this may be one of the fundamental dishes made in the vast majority of Indian families for both lunch and supper. Essentially, this formula post portrays tips and deceives on the most proficient method to make delicate roti, delicate chapati, and puffy pulka.
- Wheat flour/atta - 2 cups
- Water as required for kneading
- Salt as required
- Take 2 cups atta in a bowl. Typically a round level plate with shallow edges called paraat is utilized however I just had a round blending bowl so that is the thing that I utilized.
- You can add little oil on the off chance that you like here, Its totally optional.
- Begin adding water, gradually. As you add water, blend in with your hands and unite the mixture. I required around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You might require pretty much water contingent upon the sort of flour.
- When the batter meets up, begin working the mixture. Massage with the knuckles of your finger, applying pressure.
- Crease the mixture utilizing your palms and manipulate again applying pressure with your knuckles.
- Continue it until the batter feels delicate and flexible. In the event that it feels hard/close, add little water and work once more. On the off chance that it feels excessively tacky/delicate, add some dry flour and blend.
- When done, the batter ought to be smooth. Press the mixture with your fingers, it should have an impression.
- Cover the batter with a sodden material or paper towel for 20 to 30 minutes.
- Set paper towel under regular water and afterward sqeeze all the water from it and cover the dough.
How to make dough into roti shape
- After the batter has rested, give it a speedy ply once more.
- Separation the batter into equivalent parts like round balls.
- Begin working with one ball, while keep the leftover batter balls covered with a clammy fabric so they don't dry out.
- Take one of the balls and press it between your fingers to make it smooth. Then, at that point roll it between your palms to make it round and smooth. There ought to be no breaks. Press the round batter ball and smooth it somewhat.
- Presently take around 1/4 cup atta in a plate for tidying the roti while moving it. Plunge the pre-arranged batter ball into the dry flour and residue it from all sides.
- Then, at that point begin rolling the roti, utilizing a moving board and moving pin.
- Move the moving pin the long way across the mixture applying delicate pressing factor as you roll. In case you are moving it accurately, the batter will move in round movement all alone and the roti will roll equally. This accompanies practice.
- You can likewise move a bit and afterward take the roti and move it a little with your hands and roll once more. Roll it meager until you have a 5 to 6 inch breadth round roti.
- You should plunge the roti in dry flour a few time while rolling the roti. Whenever the batter begins adhering to the moving pin, plunge the roti into the atta from the two sides and afterward keep rolling.
How to cook roti
- Warmth the tawa (skillet) on medium-high warmth. Ensure the tawa is hot enough before you place the roti on the tawa.
- Residue abundance flour off the rolled roti and spot it on the hot tawa.
- Allow it to cook for 15-30 seconds until you see a few air pockets on top side. Now flip the roti, you don't need the principal side to cook excessively.
- Presently, let the opposite side cook more than the principal side, around 30 seconds more. Utilize a tong to perceive the amount it has cooked from the second side at this point. In the event that you see earthy colored spots everywhere, implies it has adequately cooked.
- Presently, take out the roti from the tawa utilizing a tong and spot it straightforwardly on fire with the principal side (which was minimal less cooked) straightforwardly on the fire.
- The roti whenever rolled equitably will puff up, flip with a tong to cook the opposite side also. The roti is done when it has earthy colored spots, don't consume it.
- Apply ghee on the rotis right away. Make all the Chapathi/roti/phulka also. Serve warm.