Roti/chapati/phulka

Roti/chapati/phulka

By
From
Anjum's Indian Vegetarian Feast
Makes
10
Photographer
Emma Lee

These are the various names for the same basic, everyday wholewheat flatbreads. They are soft and puff up when cooked and, if you have a gas cooker, become a little crisp on the underside. Don’t worry about not rolling a perfect circle, practice makes perfect. You can find chapati flour (atta) in most large supermarkets, but if you can’t get hold of any, use equal quantities of wholewheat and plain flour. These can be made in advance and reheated, wrapped in foil, in a medium oven. I never put salt in these as they are used to mop up well-seasoned sauces, but others do, so I leave it up to you.

Ingredients

Quantity Ingredient
300g chapati flour, plus more to dust
salt, (optional)

Method

  1. Sift the flour and salt (if using) into a bowl and make a well in the centre. Slowly drizzle in 200–240 ml of water and use your hand to draw the flour into the centre, mixing all the time. You may not need all the water as flour absorbs different amounts of water depending on its age and the moisture content in the air. It should be just slightly sticky and will firm up as you knead it.
  2. Knead for eight to 10 minutes, or until the dough seems elastic and most of the joints and lines have worked themselves out. Place in a bowl, cover with a damp tea towel and leave for 30 minutes in a slightly warm area, or at room temperature in the summer.
  3. Divide the dough into 10 equal portions and roll each into golf ball-size balls; cover. Flour your work surface and rolling pin. Roll each ball into a 12.5–15 cm circle. The best way is to keep rolling in one direction, turning the dough a quarter of a circle to get a round shape.
  4. Heat a tava, non-stick frying pan or flat (non-ridged) griddle pan until quite hot. Toss the chapati from one hand to the other to remove excess flour, and place on the pan. Reduce the heat to medium and cook until small bubbles appear on the underside, about 10–20 seconds, then turn. Cook this side until it has small dark beige spots.
  5. If you have a gas hob, now place the bread directly over a flame using tongs. It will puff immediately. Leave it for 10 seconds until dark spots appear, then turn and cook on the other side for a few seconds, then remove to a plate. If you have an electric cooker, press down gently on the cooked bread over the hob; as you press one area the rest should puff up. Then tackle the next area. This way the bread should puff up all over. Either way, repeat with the rest of the breads, keeping the cooked breads warm, wrapped in foil, in a low oven.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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