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Title: Roti, Chapati, Or Phulka (Indian Flatbread) PT 2
Categories: Breads, Indian
Yield: 15 Rotis

See part 1

Roll and cover each ball in the loose atta and place on a smooth
rolling stone or pastry board or kitchen surface. Flatten out lightly
on edges using tips of your finger. Using a rolling-pin, start
rolling the dough to a flat circle. Dust the board or the roti as and
when required when rolling. Initially, you will need to dust more but
it will get easier as you continue.

It takes practice to get the perfect circle shape. Even if you don't
get perfect rounds its okay, it doesn't affect the taste. The trick
to roll perfect rotis is that when after 1 to 2 minutes into rolling
the dough it should also be moving in circular direction by itself.
If it's your first time, this might not happen but remember practice
will make you better and better each time. If not, you can move the
roti yourself to roll and evenly flatten from all sides to get a 6 to
7" round.

Another tip to get thin edges of rotis is that towards the last 15 to
20 seconds of rolling, your rolling-pin should be half on the board
and half of the roti as you roll.

Meanwhile, place a tawa (griddle), I use 12" cast iron on to heat up
on high. Keep the box lined with kitchen towel near by to store
rotis. When the griddle is hot, flour one of your hands and
carefully, lift the roti.

Place the rolled roti on the hot tawa. Cook it for 30 to 40 seconds
(this time will depend on thicken of your roti too) on first side,
just so you see the surface changing color or trying slightly. I
would say about 25% cooked.

Flip using kitchen tongs and let cook on the griddle on the second
side for another 30 to 40 seconds. You might or might not get charred
dots but do not cook on griddle for too long else the rotis will dry
out. When you cook on the second side, you will see that little puffs
coming up on the surface.

Lift the roti with tongs and place it on open flame on the first side
directly on fire and very lightly press with tongs to help it puff.
Let puff and get charred on first side. About 10 to 15 seconds.

Flip and repeat for the second side. If you storing rotis, you should
not let it brown too much else it will dry up. Some people like
crispy and chewy rotis, so you can char a little longer to liking.

In case you do not have electrical stove, you can puff up the rotis
on the griddle itself. Once the second side is cooked, reduce the
heat to medium and gently start pressing the roti with a soft kitchen
towel on all side. It will puff up.

Smear ghee on the hot rotis and server right away or store then
wrapped in a kitchen towel. I line the kitchen towel with a small
piece of paper towel, this helps in preventing them from getting
soggy.

In case you want to freeze the rotis (yes it can be done), make all
the rotis and let them cool down to room temperature wrapped inside
the towel. Then stack them on top of each other with a large piece of
wax or parchment paper in between.

When wanting to use the frozen rotis, thaw them in the fridge and
warm up on high for 8 to 10 seconds in the microwave.

Notes:

Roll the dough very well and as evenly thin as possible. This helps in
puffing up the rotis.

Store the leftover dough in the refrigerator for not more than 1 to 2
days in an air-tight container.

If you are wanting to serve rotis later in the day, you can make ahead
them. In this case, add 2 tb melted ghee while making the dough. They
will remain soft.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
roti-chapati-phulka.txt>

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