"These staple north Indian flatbreads come in a variety of forms thinner, softer versions cooked on a flat tawa are also known as chapatis, while phulkas employ the same dough, but are held over a flame until they puff like a balloon. Either way, they're great for scooping up meat and vegetables, or for mopping up sauce. Years of practice makes perfect, but this recipe is a good place to start."
"A note on the flour If you can't find atta flour, which is a flavourful, very finely milled wholemeal flour that can be found in south Asian specialists and larger supermarkets, food writer Roopa Gulati recommends using a 50:50 mixture of plain flour and wholemeal flour instead. Put the flour and salt in a large bowl, whisk briefly, then make a well in the middle."
"Add oil to the flour mix Pour the oil into the well as Mallika Basu explains in her book Masala, this added fat helps soften the dough, though if you keep practising you may reach the holy grail of rotis: impossibly thin, perfectly round roti with no oil involved, so if you fancy your skills, you may prefer to leave it out. 3 Work in the water Many experienced roti makers use room temperature water, but hot, or even warm water will make the dough easier to handle, and also keep the breads soft for longer once they're cooked. Stir about 100ml water into the well with the oil, then, using your fingertips, gradually incorporate the liquids into the flour."
Roti are North Indian flatbreads made from atta (chapati) flour, salt, a little oil and water. If atta is unavailable, use a 50:50 mix of plain and wholemeal flour. Combine flour and salt, make a well, add oil and about 100ml warm water, and incorporate with fingertips. Knead for about 10 minutes until smooth and a little sticky, adding flour sparingly. Rest the dough for 30 minutes, divide and roll into thin rounds. Cook on a hot tawa for chapatis or hold over flame for phulkas that puff. Serve with melted ghee if desired.
Read at www.theguardian.com
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