Roti

Ingredients
wheat flour - 2 cups
Salt - to taste(optional)
warm water - 3/4 Cups approx.
Maida/Whole wheat flour - ½ cup for rolling
Oil - 3 tsps

Method
1.Take the flour in a bowl and make a hole in the center.Add salt and 3 tsps Oil.

2.Mix well and add warm water slowly and mix it well.Make a soft dough and knead well.

3.Grease the dough with few drops of oil.Cover & let it rest for 15 mins.

4.Now Knead the dough once,divide it into equal portions of small balls.Roll out to a flat circle by using dry flour.Wipe off excess flour with hands.

5.Heat the Tawa on a medium heat.Place the rolled Phulka on hot tawa. When you start to see small bubbles, flip it over.

6.Allow it to cook another minute.

7.Increase the flame to the maximum.

8.With the help of tongs,pick up the Roti and immediatly flip it & place on the flame.

9.Allow it to puff up like a balloon and flip again with the help of tongs.

10.Once you see a few brown spots appear on the Roti,take it off and keep it in an insulated container.

11.Do the same with the remaining dough.

Tip:
To Stay Roti soft for longer time,After putting into the insulated container,smear few drops of ghee on one side of the Phulka and close the lid,Do the same for all.

Note:
Make sure the tongs that you are using have soft edges otherwise the Roti may get punchure and cannot Puff up so well.

Print PDF