Rotis, Phulkas

Rotis, Phulkas

The most common bread consumed all over India, and a staple in the Northern parts. It is handmade on a special griddle for the purpose called ‘tawa’ and baked fresh on a stove top as and when required. It is made from whole wheat flour by binding the flour into a dough and rolling out into thin discs and roasting/baking on a ‘tawa’. It’s eaten with breakfast, lunch, dinner or as a snack.


  • 3 cups whole wheat flour
  • 1 tbsp. vegetable oil
  • Salt to taste
  • Water for kneading
  • Ghee for applying on the parathas
  1. Sieve flour and mix with the oil thoroughly.
  2. Add salt, required water and knead to a soft dough for 10 minutes. Cover and set aside for 15 minutes.
  3. Make 15 round balls of the dough.  Roll out each ball into a circleas thin as possible.
  4. Heat a tava or non-stick pan and place the chapati on it and cook till you see small bubbles, flip and cook the other side on medium flame till small brown spots appear.
  5. Using tongs take the chapati off the tawa and leave to puff over direct flame on both sides.
  6. Remove and apply a little ghee, keep in a casserole, covered so it remains hot and soft.
  7. Repeat for the remaining dough.  Serve hot.

1 Comment

  1. Pingback: Vegetable Korma | My Cooking Diaries ""

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