How To Make Soft Roti / Chapati? (Whole Wheat Indian Flatbread Recipe)

Make Roti Dough

1. In a large bowl or flat plate with high edges, take the whole wheat flour. Slowly start adding water and mix with hand. Don’t add all water at once. Keep adding water as needed, while mixing.
2. Once the dough starts to form, do not add more water. It takes a little more than 3/4 cup of water to make the dough. The amount of water will vary depending on the brand of whole wheat flour.
3. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
4. Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins. This helps gluten to release and the dough becomes more elastic. Open and knead once again.
5. You can apply some oil to make the dough edges less sticky. but this is not necessary to get soft rotis. 

Roll Roti

1. Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply on the roti once it is ready. You want to roll and cook the roti’s at the same time, so the rolled dough does not become dry.
2. Make small balls from the dough by rotating between your palms. Make the ball a bit flat. Dip a ball in dry flour, place on the marble or wooden base (chalka) and roll with the rolling pin.
3. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. Apply dry dough about half way through on both sides and roll again.

Cooking phulka

1. Preheat a Tawa (griddle) on medium-high flame. Pick the roti and flip between both both palms to remove any extra dry flour. Transfer roti on the tawa.
2. Turn when the color starts changing and small air pockets form in about 5-10 seconds. For the other side, now we want to cook until there are some brown spots on the roti. 
3. Now you can cook directly on flame. Use tongs (chimta) to turn from side to side until the roti puffs.

Cooking roti / chapati

1. If you don’t have a flame or are doing induction cooking. Follow phulka steps as above. Then turn the roti on tawa and cook until there are brown spots on the other side too. Press gently with a flat spatula, which will help the roti to fluff up. Turn couple of times while cooking and pressing gently.
2. Take the phulka / roti / chapati and place on a paper towel (or a thin cloth) on a plate and apply ghee. Repeat process of rolling and cooking for rest of the dough. 
3. Enjoy roti / phulka warm with any curry, dal or vegetables.