Soft Roti / Chapati / Phulka on an Electric Stove

Step 1: Combine Dry Ingredients

In a large bowl, take 1.5 cups of atta. Add 1/4 teaspoon of salt and 1 teaspoon of oil. Rub the flour and oil together with your hands until it resembles breadcrumbs.

Step 2: Add Hot Water and Initial Mix

Add a little less than 1 cup of boiling hot water to the flour mixture. Mix everything thoroughly with a spoon. Let the mixture cool for 10 minutes until it's comfortable to handle.

Step 3: Knead the Dough

Start kneading the dough. Keep a bowl of warm water nearby. Dip your knuckle in the water, spread out the dough by pressing your knuckle, 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. The dough is ready when a finger indentation stays when pressed.

Step 4: Rest the Dough

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

Step 5: Form Dough Balls

After 20 minutes, knead the dough one more time. Break off small, equal portions of the dough. Rotate each portion between your palms and work it into a smooth, round ball without any large cracks. Gently press and flatten each ball.

Step 6: Prepare Rolling Surface

For rolling, use a chakla (round wooden board) and belan (rolling pin), or a clean kitchen countertop/cutting board. Place a damp cloth under the chakla to prevent it from moving.

Step 7: Roll Out Rotis

Take a dough ball, dust it lightly with atta (flour). Dust your work surface with flour. Gently press the dough ball with your finger to flatten it. Start rolling with the belan. Roll out gently along the top and bottom, then turn a little and roll again. Do not put too much pressure. Roll out evenly all around to form a circle. The roti should not be too thin or too thick. If it sticks, sprinkle a little more flour, but avoid adding too much.

Step 8: Remove Excess Flour

By flipping the rolled roti between your palms, remove any extra dry flour. This prevents the rotis from turning hard while cooking.

Step 9: Heat the Tawa

Heat a heavy-bottomed pan or skillet (tawa) on medium-high heat. For an electric stove, the heat level should be between 3 and 4. Test the heat by sprinkling some water; if the beads disappear quickly, the pan is ready.

Step 10: Cook the Roti

Carefully place the rolled roti on the hot tawa. As soon as you see the color on the surface changing and little bubbles forming (approx. 2 seconds), immediately flip it. Wait for 2 seconds, then turn again.

Step 11: Puff the Roti

When the roti starts puffing up, gently touch it with your spatula all around to help it puff up completely. Once puffed and browned to your liking, remove from the tawa. If a roti doesn't puff, do not keep cooking it, as it will turn hard.

Step 12: Apply Oil (Optional) and Store

(Optional) Apply a little extra virgin olive oil (or ghee/butter) on the cooked roti using a brush. Keep the rotis in a bowl or pot lined with a clean cloth to prevent them from turning soggy. Leftovers can be kept in the fridge for two days and reheated.

• Use stone-ground fine whole wheat flour (atta) for best results.

• Adding a teaspoon of oil to the dough helps the rotis stay soft for longer.

• Using boiling hot water makes the dough easier to handle and contributes to softer chapatis.

• Keep a bowl of warm water handy while kneading to adjust dough consistency.

• 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.

• Allow the dough to rest for 20 minutes; this makes it more manageable to roll.

• Roll out rotis gently and evenly to ensure they puff up well. Avoid pressing too hard.

• Do not roll rotis too thin or too thick, as this can make them hard.

• Remove excess dry flour from the rolled roti before cooking to prevent it from hardening.

• Ensure the tawa (pan) is hot enough before placing the roti; too cool will make them hard, too hot will burn them.

• Adjust stove heat as needed during cooking; it's a matter of practice.

• If a roti doesn't puff up after browning, do not continue cooking it, as it will turn hard.

• Applying ghee or extra virgin olive oil after cooking helps keep the rotis soft for a long time.

• Store cooked rotis in a clean cloth-lined bowl or pot to prevent sogginess.