Roti – Maharashtrian Recipe

Instructions

• Take atta in a mixing bowl. Add salt. Mix well.
• Add water slowly. Add a little bit water and mix well with dry atta.
• Repeat the procedure until the whole atta turns into dough. The dough should be semisoft.
• Cover the dough with oil. Cover with lid and keep it for 10 minutes.
• After 10 minutes remove the lid and knead the dough again.
• Divide the dough in to lemon size ball.
• Heat a pan on low heat.
• Take one ball. Roll it. Dip the ball into dry flour.
• Flatten and start to roll out into small disc.
• Phulkas are bit thicker. So you don’t need to roll this into thin disc.
• Put the phulka on hot skillet or pan. Let it roast until small bubbles appear on the phulka.
• Flip it and cook from another side for 30 seconds.
• Remove the pan and put a jail on the stove. Put the phulka on jali and roast on high heat.
• Phulka will puff up. Flip it over and roast from another side too.
• The phulkas are ready. Store the phulkas in airtight containers.
• Phulkas go well with sabzi or curry.