How to make Soft Roti/Chapati/Phulka on an Electric Stove

Step 1: Prepare the Dough Mixture

In a large bowl, combine 1.5 cups of atta (whole wheat flour), 1/4 teaspoon of salt, and 1 teaspoon of oil (optional). Rub the flour and oil together with your hands until it resembles a breadcrumb-like texture.

Step 2: Add Hot Water and Rest

Add a little less than 1 cup of boiling hot water to the flour mixture. Mix everything with a spoon. Let the mixture rest for 10 minutes.

Step 3: Knead the Dough

Once the dough is comfortable enough to handle, start kneading it. Keep a bowl of warm water nearby. Dip your knuckle in warm water, spread out the dough by pressing your knuckle into it, then gather it together. Repeat this process until you get a soft and very smooth dough that is not sticky. If the dough is too sticky, add a teaspoon of flour at a time. If it's too stiff, sprinkle a little water at a time.

Step 4: Rest the Dough Again

Cover the kneaded dough with a bowl or a wet cloth and let it rest for 20 minutes. This makes the dough more manageable for rolling.

Step 5: Form Dough Balls

After 20 minutes, knead the dough one more time. Divide the dough into small, even portions. For beginners, smaller balls are easier to handle. Take each portion, rotate it between your palms, and work it into a smooth, round ball without any large cracks. Gently press it to flatten it slightly. Cover the formed dough balls so they do not dry out while you roll them.

Step 6: Prepare for Rolling

Take one dough ball, dust it with atta (flour). Dust your work surface (chakla or kitchen counter) with flour. Gently press the dough ball out with your finger to flatten it.

Step 7: Roll Out the Roti

Start rolling the roti using a rolling pin. Roll out the top and bottom, then turn the roti a little and roll again. Do not put a lot of pressure. Roll gently along the sides to ensure even thickness. The rolled-out roti should have an even thickness, neither too thin (can turn hard) nor too thick. Flip the roti between your palms to remove any excess dry flour. This prevents the roti from turning hard while cooking.

Step 8: Heat the Pan (Tawa)

Heat a heavy-bottomed pan or skillet (tawa) on medium-high heat. For an electric stove, set the heat between 3 and 4. Test the pan's readiness by sprinkling a few drops of water; if the beads disappear quickly, the pan is ready.

Step 9: Cook the Roti - First Side

Carefully place the rolled roti on the hot tawa. As soon as you see the color on the surface changing and little bubbles forming, immediately flip the roti.

Step 10: Cook the Roti - Second Side and Puff

Wait for 2 seconds, then flip again. When the roti starts puffing up, gently touch it all around with a spatula to help it puff completely. If a roti doesn't puff up, don't overcook it, as it will turn hard.

Step 11: Store and Serve

Once cooked, place the roti in a bowl or pot lined with a clean cloth to prevent it from turning soggy. Optionally, smear a little extra virgin olive oil (or ghee/butter) on the cooked roti to keep it soft for a long time. Serve the soft rotis with your favorite curry.

• Use boiling hot water for softer dough.

• Allow the dough to rest for 20 minutes for better manageability.

• Adjust water/flour for sticky/stiff dough (add a teaspoon of flour or a sprinkle of water at a time).

• Roll gently, do not press too hard.

• Ensure even thickness of the roti for proper puffing.

• Remove excess dry flour by flipping the roti between your palms.

• Heat the pan (tawa) to medium-high heat; use a water test to check readiness (water beads should disappear quickly).

• Do not overcook the roti if it doesn't puff up, as it will turn hard.

• Apply ghee, butter, or oil to the cooked rotis to keep them soft for a long time.

• Store cooked rotis in a cloth-lined bowl or pot to prevent them from turning soggy.

• Practice is key to mastering roti making.

• Puffing rotis directly on an electric stove (refer to a separate detailed video by the creator).