Roti (chapati, phulka)
The everyday bread of North, West and Central India: soft, unleavened atta rotis rolled thin, cooked on the tawa and puffed over the flame, made fresh for every meal and eaten with dal and sabzi. Gujarati rotli is thinner and Maharashtrian poli is smeared with oil; without a gas flame, press the roti with a folded cloth on the tawa so it puffs. They are Jain as they are.
- 45 minTime
- 29 minHands-on
- 4Portions
- 8 gprotein per portion
- 280kcal per portion
Ingredients for 4 portions
- 300 gAtta
- ≈ 200 mlWater
- 1 tbspGhee, for brushing (optional)
Method
- Put the atta in a large bowl or paraat and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover.
- Let the dough rest for 15 minutes, so the rotis roll out easily and stay soft.
- Knead the dough briefly again and divide it into 12 balls.
- Roll a ball into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee if you like and wrap it in a cloth. Roll the next roti while one cooks.
