Roti, Chapati or Phulka are same except for the size. Phulka is smaller and lighter than Roti or Chapati. Some people prefer to eat buttered Roti/Chapati/Phulka.
- 2 cups whole-wheat flour
- 1 tsp salt
- 1 tbsp vegetable oil
- Warm water
- Mix the whole-wheat flour, salt and oil. Knead with enough water to make smooth dough. Cover and keep aside for 1 hour.
- After about 30 minutes (or right before rolling out), punch the dough and knead again without any more water.
- Divide the dough into lemon-sized balls. Dip each one into dry whole-wheat flour, and roll out into thin, 6" circles.
- Place a flat, griddle on the stove at medium-high heat. When hot, place a rolled-out chapati "right side" down on the griddle. (The "right side" is the one facing you when you roll it.)
- When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up.
- Turn and repeat on the other side.
- If you have an electric stove, keep the chapati on the griddle. With a muslin cloth, press gently all around the chapati. Flip the chapati and press gently around the other side. This procedure should make the chapati puff up.
- Some of the foods that are usually served with rotis / chapatis are Dals, Chicken andMutton curries, Green and Non Green Vegetable dishes.