PHOOLKA ROTI

PHULKA ROTI

Making soft, puffed Fulka Rotli (two pieces of wheat flour) requires a few key steps and techniques, based on the provided search results:

Ingredients

Whole wheat flour (atta):

The essential ingredient for authentic Fulka Rotli.

Water:

To bind the flour and form the dough.

Salt:

Added for flavor, optional.

Oil (optional):

To make the roti softer.

Ghee (optional):

For brushing onto the cooked rotis, adding flavor and keeping them soft.

Remove the cooked and puffed Fulka Rotli from the flame.

Optionally, spread a little ghee on top for extra flavor and softness.

Place the cooked Fulka Rotlis in an insulated container lined with a cloth to keep them warm and soft until serving.

Tips for perfect Fulka Rotlis

Soft Dough: Ensure your dough is soft and pliable, not hard or sticky, for soft rotis.

Resting the Dough: Don't skip the resting step, as it's crucial for developing gluten and achieving a soft texture.

Rolling Technique: Roll the rotis evenly, aiming for a thinner consistency and thinner edges. Don't press too hard while rolling.

Heat Control: Cook on medium to medium-high heat, and increase to high heat when puffing over the flame or while cooking on the tawa for electric stoves.

Don't Overcook: Overcooking can make the rotis tough and chewy.

Enjoy your homemade, soft, and puffed Fulka Rotli!