MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roti, Chapati, Or Phulka (Indian Flatbread)
Categories: Breads, Indian
Yield: 15 Rotis

2 1/2 c Durum wheat atta (fine
- ground whole wheat flour)
1 1/4 c Water; or more or less if
- needed
1/2 tb Neutral oil; up to 1 tb
- (optional)
Ghee; to spread on warm,
- cooked rotis
3/4 c Dry atta; needed when
- rolling the rotis

Tools Needed:

A wide, heavy shallow dish large enough to knead and dough. In India,
we use a paraat (a brass or stainless less dish specifically for
kneading roti dough). You could use your mixing bowl too but a wide
dish will make it a lot easier.

A flat, clean, smooth rolling stone or surface.

Rolling Pin.

2 to 3 kitchen towels to cover the dough when resting as well as to
wrap the cooked rotis.

1 to 2 sheets of paper towel. I line the kitchen towel with paper
towel to absorb the moisture when storing rotis else they turn too
soggy.

A wide container (8 to 10" in diameter) with lid to store the wrapped
rotis. If you do not have, you could use a couple of dinner plates.

Tawa or cast iron griddle (I use my 12") to cook the rotis.

A pair of tongs to be used when puffing the rotis on direct flame

There are superior varieties of Indian wheat which are stone ground
to make atta (fine whole wheat flour). Largely, you could choose
between durum wheat or sharbati wheat. In fact, a lot of leading atta
brands in India now have a mix of both. It is important to understand
that atta is different from the pastry whole wheat flour available in
baking aisles. It is a much finer grind, which make the rotis soft
and less chewy. You will need to visit Indian or Pakistani grocery
stores to get it. There are multi-grain and high fibre atta varieties
also available and all are suitable for making rotis. A 10 lb pack
will usually cost you $7 to $8 and it has a really good shelf life of
3 to 4 months.

In a wide, shallow dish measure and place the atta. With one hand
slowly start adding (warm) water and mixing in circular motion with
the fingers of other hand. Incorporate water a little at a time and
start to kneading gently.

As the atta absorbs water, it will start clumping up into a ball.
Continue to add warm water till all the dry flour becomes wet, your
hands will be mighty messy but the flour will come together. Remember
not to add too much water at a time.

Once a ball is formed, ensure that it is not very dry by trying to
squeeze the dough ball between your palms as if making a fist and it
should feel soft and sticky. Start using your knuckles to knead the
dough next.

Use your knuckles to flatten the dough out and then pull it all
together towards yourself, using your palm & fingers, then knead
again with knuckles to flatten out. Knead this way (flatten and bring
together) repeatedly for 7 to 8 minutes. At any point you feel that
the dough is tight or drying out, add a light splash of warm water.
The dough should not feel or look dry at any point.

Towards the last 1 to 2 minutes of kneading, use both hands to knead
for a very smooth & elastic dough. This will work up the gluten
really fast. Once the dough looks and feels really really smooth,
cover with a kitchen towel and let rest for not more than 20 to 25
minutes. You could smear a layer of melted ghee or oil on top but you
really will not need it if the proportion of water is correct and you
made sure that the dough didn't feel or look dry when kneading. The
dough will stay moist during rest time but starts losing moisture
after 30 minutes. So if you are not planning to make rotis right
away, place the dough into an air-tight container with lid and
refrigerate.

When ready to make rotis, uncover and divide into equal portions.
Approximately. Note: If you refrigerated the dough, take it out 10 to
15 minutes before and let sit on kitchen counter.

Take each dough portion between palms of your both hands and roll to
make as smooth balls as possible. Flatten the balls. Get some loose
atta on to the dish. It's time to make rotis!

continued in part 2

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