New Delhi: Making the perfect roti can be a significant challenge for beginner cooks who are just starting their culinary journey. These round Indian flatbreads are a staple in the diets of many people across the country. With the help of this guide, you will master the art of making soft, fluffy rotis with ease.

Rotis puff up when exposed to dry heat, earning them the nickname Phulka. This humble yet satisfying food is made in nearly every part of India using simple, readily available ingredients. Let’s explore how to create the perfect roti.

Perfect Roti Recipe

Achieving soft, fluffy rotis at every mealtime can be challenging. Try this simple recipe to prepare delicious rotis for lunch or dinner. You can even prepare and store the dough in advance to streamline the cooking process.

Ingredients

Before you begin, gather these ingredients in the correct quantities:

• 3 cups whole wheat flour (atta) – 360 grams


• 1 to 1.25 cups water (adjust as needed)


• 1 teaspoon salt (optional)


• 1 to 2 tablespoons oil or ghee (clarified butter) (optional)

Preparation Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Resting Time: 30 minutes

Total Time: 1 hour 10 minutes

Step-by-Step Guide to Making Soft, Fluffy Rotis

1. Kneading the Dough

• Place whole wheat flour (atta) in a large bowl. If the flour contains a lot of bran, pass it through a sieve before use. Add salt.


• Add a small amount of water, along with oil or ghee, and begin mixing.


• Gradually add water in small increments while kneading the dough.


• Continue kneading until the dough becomes smooth, soft, and pliable. It should not be overly sticky, loose, or hard.


• Divide the dough into small to medium-sized balls and roll them between your palms until smooth.


• Flatten each ball slightly and lightly dust it with whole wheat flour. Alternatively, you can dust the rolling board with flour to prevent sticking.

2. Rolling and Cooking the Roti

• Heat a tawa (griddle) on a gas stove over medium-high heat.


• While the tawa heats, roll each dough ball into a thin, round circle using a rolling pin.


• Once the tawa is sufficiently hot, place a rolled-out roti on it.


• Cook one side until it is about one-fourth done.


• Flip the roti and cook the other side slightly longer until brown spots appear.


• Using tongs, place the first side directly over an open flame. The roti will begin to puff up.


• Flip it again to allow the other side to puff further. Avoid burning or overcooking, as this will make the roti hard.


• Remove the roti from the flame and apply ghee or oil to keep it soft for an extended period. Phulka made using this method is best served hot.

Serving and Storage

Your soft, perfectly cooked roti is now ready! Serve hot for lunch or dinner. If you are not eating the rotis immediately, store them in a casserole or a roti basket. You can also wrap them in a clean kitchen towel or napkin to retain freshness.

Mastering the technique of making soft, fluffy rotis takes practice, but with this guide, you can achieve perfect results every time. Whether served with vegetables, dal, or curries, fresh rotis add a comforting touch to any meal.

Enjoy your homemade rotis!