Gujarati Regional Whole Grains

Phulka Roti

Roti, or the Indian bread is an inevitable part of our life, unlike the other breads made of plain flour, we make the roti from wheat flour and that also from local atta mills, that makes sures the fibers are retained and will never trouble our stomach. Don’t forget to apply ¼ tsp of pure ghee (preferably cow’s ghee) that will make the brains work as carbs with healthy fats are the food for brain. So want to work in the office with sharp mind add ghee to your roti. Lets see how to make soft and yummy Rotis.

Preparation time: 7-10 mins
Cooking time: 7-8 mins
Serves: makes 6 thin rotis

Ingredients:

Wheat flour: 1 cup
Oil: 1 tsp (few drops for kneading)
Water: as required

Process:

  • Take wheat flour in the bowl and add oil to it, mix the oil without adding water.
  • Now slowly slowly add the water and knead the flour.
  • Bind the flour while kneading it and sprinkle some flour on it if required.
  • Now give it rest for 5 mins. If you feel that flour is a bit hard, then sprinkle a tbsp of water while keeping at rest.
  • Now apply oil on your palm and again knead the flour till smooth.
  • Divide the flour into 6 equal portions.
  • Take one ball and roll out roti of approx 5” diameter.
  • On a hot griddle roast the roti on opposite side first (the another side of rolling)
  • Change the side before the brown dots appear, for this side roast till brown dots appear and gets cooked properly, then with the help of tongs keep the roti on flame the uncooked side.
  • If the roti would be rolled equally then it should be able to puff up.
  • Apply a ¼ tsp of ghee and serve hot with Veggies & Dal.

To make the wraps and store

Don’t allow the roti to cook completely on both the sides, just lightly roast till light brown dots starts to appear. Let it cool and this rotis can be stored in refrigerator for 7-10 days in air tight container.

Nutritional value: per Roti

Energy: 75 cal
Carbs: 12 g
Protein: 1.5 g
Fat: 2.3 g

About the author

Ami Paneri Upadhyay

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