#shorts Phulka - Homemade Indian Roti

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Put the flour and salt in a bowl and mix well. Add the water a little at a time, mixing it in with your fingertips, until a soft dough that is not sticky forms.
2. Add the oil and knead for 4 to 5 minutes, until the dough is smooth and even.
3. Cover the dough and rest it for 10 to 15 minutes.
4. Alternatively, with a stand mixer fitted with a dough hook: add the flour, salt and 1.5 cups of water on speed 2, adding the remaining water as needed. Once the dough has formed, add the oil and mix for 2 to 3 more minutes, then rest it covered for 10 to 15 minutes.
5. Knead the dough for one more minute and shape it into small balls; 4 cups of flour make about 20 balls.
6. Heat a tawa or shallow pan on medium heat.
7. Roll each ball in dry flour to coat it. Flatten it gently, then roll it with gentle pressure, turning it clockwise between passes, to a 6 to 8 inch round. Dip it in flour if it gets sticky.
8. Place the roti on the hot tawa and cook 30 to 45 seconds. Flip it with tongs and cook until the side on the pan is fully cooked and light brown spots appear, about one minute.
9. Lift the tawa with your other hand, pick up the roti with tongs and place it upside down directly on a medium-high flame. Cook 20 to 30 seconds, until it puffs and gets brown spots.
10. Put the roti on a plate with the cooked side up. Return the tawa to the flame. Optionally brush the top with ghee or oil.
11. Repeat with the remaining dough balls.

Summarized from Ministry of Curry's video. Watch it for the details.