The Roti (or Phulka) is the soulful centerpiece of the Indian dinner table. While it contains only two main ingredients—flour and water—making the perfect roti is a rite of passage. A great roti should be paper-thin, soft enough to tear with two fingers, and should puff up like a balloon on the flame.
The Secrets to "Soft-All-Day" Rotis
The Kneading: You must knead the dough for at least 5–8 minutes. This develops the gluten, which gives the roti the elasticity it needs to stretch and puff.
The Rest: Never skip the resting period. Letting the dough sit for 20–30 minutes allows the moisture to distribute evenly, resulting in much softer bread.
Warm Water: Using lukewarm water (or even a splash of milk) to bind the dough makes the rotis significantly more supple.
High Heat: Rotis should be cooked on a hot tawa. Cooking on low heat for too long evaporates all the moisture, leaving you with a hard, cracker-like disc.
Ingredients
| Component | Ingredients |
| The Flour | 2 cups Gehu ka Atta (Stone-ground whole wheat flour) |
| The Liquid | ~3/4 cup Lukewarm Water (add gradually) |
| Optional | 1 tsp Oil/Ghee (for the dough), a pinch of Salt |
| Finishing | Fresh Ghee or Butter for smearing |
Step-by-Step Instructions
1. The Perfect Dough
In a large bowl, add the flour. Make a well in the center and add water a little at a time. Mix until it forms a shaggy ball. Knead with the heel of your palm until the dough is smooth, pliable, and non-sticky. Cover with a damp cloth and let it rest for 30 minutes.
2. Rolling it Out
Divide the dough into lemon-sized balls. Dust a ball with dry flour and roll it out evenly using a rolling pin. Aim for a 6-inch circle. The key is to apply even pressure so the edges are as thin as the center.
3. The Tawa Stage
Place the roti on a preheated hot tawa. Cook for 30 seconds until tiny bubbles appear on the surface. Flip it and cook the other side for 1 minute until brown spots appear.
4. The Puff (The Magic)
Using tongs, remove the roti from the tawa and place it directly over an open high flame. It should puff up instantly! If you don't have a gas stove, press the edges of the roti on the tawa with a clean cloth to encourage it to puff.
5. Storage
Immediately smear with ghee and stack them in an insulated container (hot box) lined with a paper towel. This keeps them soft for hours.
