Phulka| Chapathi| Soft rotis, fluffy unleavened Indian flatbreads made with whole wheat. Phulkas or rotis are popular in Indian cuisine. They can be had for breakfast, lunch, or dinner. Filled with the wholesome goodness of wheat, they are extremely healthy and easy to digest even for the elderly. Ever since my in-laws were diagnosed with diabetes, I started making phulkas regularly for dinner at home. Initially, getting perfectly round and soft rotis was a bit of a struggle. Asfor several other dishes, for phulkas too I got inspiration from my mom who is an expert at making them. She makes extremely soft rotis and I still remember they stay super soft for more than 8 hours. I always ask her the secret tip of getting soft rotis. With practice, you can get soft and round rotis used to be her mantra. After a few months of practice, I can confidently make soft and round phulkas/rotis. There are a few ways of making phulkas | roti | chapathi. In fact phulka is the one, which I have explained in this recipe. Chapati is the one we make full on the tawa, without putting it on direct flame. Those days grandmoms used to make chapathi only. I can say, chapathi is more a South Indian version whereas phulka is a North Indian version. Phulka can be paired with any side dish of your choice. Even a simple thokku | pickle or a coconut chutney will pair well. Also check out, Plain paratha, Lachha paratha, Zucchini paratha, Ragi chapathi Also, check out How to make Chapathi dough in Mixie
In a wide bowl add the whole wheat flour, add salt and mix water slowly to make a pliable dough. Add ½ tsp oil and cover the dough and keep it aside for 15 minutes to 1/2 an hour. The resting time will release more gluten from the dough and make it even soft.
While kneading the dough, do not press hard while kneading. Once it is fully done knead it hard by pressing it nicely. Make into equal-sized balls. Keep this covered always. Else it will become dry. Roll them into round rotis dusting in the flour when needed. Do not dust too much as this will turn the roti dry.
Heat a tawa and keep it in a medium-low flame. Place the rolled roti on the tawa on cook for a few seconds. Flip it to the other side. Cook till you see small bubbles.
Take out the tawa from the stove and place this roti on the direct flame and you can see the roti puffs up. When done on one side flip it and cook on the other side. This step you can get fast once you start practicing.
Repeat the same procedure for the rest of the roti dough balls. Normally I use this type of tong to handle these hot phulkas.
Brush this with oil or ghee if you want, but without this also the rotis will stay soft. Cover this and keep it. You can pack this for the lunch box too.
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