Hey guys, here is my secret recipe for making super soft rotis. In case you are tired of chewing hard rotis endlessly, follow my recipe and enjoy your rotis. But please don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.
Roti is an Indian unleavened bread which is also known as Chapati or Phulka. Phulka means 'puffed up'. Rotis are made in every part of India but it is a staple food in North India.
Every region has its own way of rolling and cooking techniques of making rotis. They are served with the humble dal (lentils) and any curry, veg or non-veg. Generally, roti dough is made by mixing whole-wheat flour, water and salt. Some add oil while kneading the dough and some don't. But it does make a difference if you add oil while kneading. It makes the rotis soft.
I have given the secret ingredient for kneading the dough as well as rolling and cooking techniques in this video.
Tip No. 1: Instead of water, add hot milk while kneading the dough.
Tip No. 2: Add ghee or oil while kneading the dough
Tip No. 3: To keep them soft, spread ghee or butter when they are hot.
Tip No. 4: Once rotis are cooled down, store in a casserole with a muslin cloth. If you are packing them for lunch, wrap them in an aluminium foil.
Tip No. 5: Roast the rotis over medium-high flame. Neither over a low flame nor over a very high flame.
I have shown different methods of rolling the rotis in this video. If you follow my method, you can't go wrong. Phulkas are good if you serve them immediately. After sometime, they will turn hard and chewy.
If you have problems with milk, you can add hot water for kneading the dough.
I hope these tips will help you guys to make super soft rotis.
SUPER SOFT ROTI MAKING SECRET RECIPE:
Prep time: 5 mins. Resting dough: 30 mins. Cook time: 15 mins Total time: 50 mins.
Author: Curry for the Soul
Recipe Type: Best bread/roti
Yields: 10 rotis
2 cups whole-wheat flour
extra flour for dusting
1 tsp salt
2 tbsp ghee for kneading, extra ghee for brushing before and after roasting the rotis
1 cup and 2 tbsp hot milk (or hot water)
In a food processor, combine whole-wheat flour, salt and ghee
Now add hot milk little by little and knead the dough in the food processor
In 3 minutes, the dough will be formed
Transfer it to a greased bowl, drizzle some oil over it, cover and keep aside for 30 mins.
Now dust a work surface with some flour and knead the dough again for a minute with your hands
Make 10 equal portions of the dough and make flat balls
1st method: Take one portion of the dough, roll it into an oblong shape
Brush some oil over it, sprinkle some flour and pinch in the centre to look like a bow
Fold it and roll it into a circle
2nd method: Roll the dough into a circle, brush oil and sprinkle flour over it like in 1st method
Fold it into half, brush oil & sprinkle flour, fold again like a triangle
Roll this into either a triangle or a circle, whichever is easy for you.
3rd method Phulka: Roll one portion of the dough into a circle
Roasting the rotis:
Heat a pan over medium-high flame and place the roti and cook until it puffs up
Flip it over, brush some oil or ghee and press the corners with a spatula to cook evenly
When the brown spots appear, brush oil on the other side too and transfer the roti to a cane basket lined with kitchen tissue
Roast the second roti the same way
The third plain roti, when it puffs on one side, hold roti with a tong and place it directly on flame.
When it puffs up, flip it over and cook the other side too. This is called 'Phulka'. Transfer it to cane basket and brush some ghee over it
Roast the rest of the rotis in whichever way you desire or easy for you.
If you are packing the rotis for lunch, wrap them in an aluminium foil
If you want to store them, wrap them with a muslin cloth and place them in a casserole.
Leftover rotis can be reheated either in microwave or on the stove. I prefer the stove.
Serve hot rotis with dal or any veg or non-veg dishes