Indian Flatbread - Roti (Chapati or Fulka)

Step 1: Add whole wheat flour to a bowl.

Add 2 cups (250-300g) of whole wheat flour to a mixing bowl.

Step 2: Knead the dough with water.

Gradually add approximately ¾ cup (180-200 ml) of water in small portions while kneading the flour. Continue kneading until the dough is soft but not overly sticky or too soft, ensuring it can be pressed easily.

Step 3: Add cooking oil and knead again.

Add 1-2 tablespoons of cooking oil to the dough and knead it further to remove any stickiness and achieve a smooth consistency.

Step 4: Rest the dough.

Cover the dough and let it rest for 15-20 minutes. This helps the gluten relax, making the dough easier to roll.

Step 5: Prepare rolling and cooking equipment.

Gather your rolling board, rolling pin, and a container of whole wheat flour for dusting. Place a flat pan (tawa) on a burner and set the heat to medium-high (around 7 on the dial). If using a steel wire rack (roti puffer), place it on another burner and set its heat to maximum.

Step 6: Portion and flatten the dough.

Take a small portion of the rested dough, roll it into a ball, flatten it slightly, and dust it with whole wheat flour.

Step 7: Roll the dough into a roti.

Gently roll the dough using a rolling pin on the rolling board, ensuring it is thin and has an equal thickness from all sides. Don't worry too much about achieving a perfect circular shape initially.

Step 8: Cook the roti on the flat pan.

Once the flat pan is hot, place the rolled roti on it. Cook until you see small bubbles forming and the color changes to a light brown, then flip it over.

Step 9: Puff the roti on the steel rack.

After cooking both sides on the flat pan until lightly browned, transfer the roti to the steel wire rack over maximum heat. The roti will puff up, indicating it's cooking evenly. Use tongs to gently rotate it for uniform cooking.

Step 10: Apply butter or ghee (optional).

Once cooked, remove the roti from the heat and, if desired, spread a small amount of butter or ghee on it to keep it soft and enhance its flavor.

Step 11: Alternative cooking method (without steel rack).

If you don't have a steel rack, after cooking both sides on the flat pan, use a clean piece of cloth to gently press the edges of the roti on the pan. This will help it puff up and cook thoroughly from all sides.

Step 12: Serve the rotis.

Serve the freshly made, soft, and fluffy rotis with your favorite curry or side dish.

• Add water in small portions while kneading to adjust dough consistency.

• Do not make the dough too soft, or it will be hard to roll.

• Let the dough rest for at least 15-20 minutes for best results.

• Adjust heat level of the flat pan to medium-high (around 7 on the dial) to prevent sticking or undercooking.

• Gently roll the rotis, keeping them thin and equal from all sides, without worrying too much about the perfect shape initially.

• Do not flip the roti on the flat pan until it changes color to brown.

• Applying butter or ghee after cooking keeps the roti soft and enhances flavor.