Chapati – Phulka – Roti Recipe (Shoft and Thin Whole Wheat Indian Flatbread)

Dough Preparation

1. Place 2 cups flour in a medium bowl.
2. Add salt in flour.
3. Gradually start adding warm milk or water and continue to knead till the dough comes together like a ball.
4. Once the flour is all together, spread 1 teaspoon of ghee and knead it for 5-7 minutes using your knuckles until smooth.
5. Make sure that dough is soft enough and not stiff. You can check it by pressing your finger against the dough and see if it leaves an impression.
6. Cover the dough with dishcloth and allow it to rest for 15-20 minutes.

Rolling and Grilling

1. When you are ready to grill, start by preheating your “induction friendly” griddle over a medium heat. 
2. While the skillet is getting heated, divide the dough in equal size balls.
3. Then roll out each ball into a long log. Divide each log into ½ inch equal segments.
4. Take one dough ball, flatten it between your palms. Dust lightly in dry flour.
5. Roll out the dough ball using rolling pin to 5-6″ in diameter circle. During rolling, dust with more dry flour if needed.
6. Turn the heat of the griddle up to medium-high. Dust off the excess flour from the rolled roti/chapati before placing on the skillet.
7. Cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas
8. This will only take a few seconds. Flip the chapati using a pair of tongs.
9. Press the sides and center of the chapati down on the griddle using a paper towel or cheesecloth, if you continue to cook on skillet only. This will help to puff up the roti.
10. Once the second side is brown, remove the chapati from the heat and place it on a perforated surface like cooling rack or a mesh to avoid the sogginess from the steam. Immediately brush the top side with melted ghee.
11. If you happen to have gas coking range then you can finish puffing it up on open flame. Set the skillet aside and using tongs cook the chapati on an open flame. Once the chapati puffs up, flip to cook on the other side. Take the chapati off the flame and brush the top side with ghee.
12. Repeat the process with remaining dough balls.