PUFFING ROTI (PHULKA) DIRECT FLAME METHOD– WITH VIDEO

              

  I don’t know about you all,but I learnt this puffing in direct flame very recently when I saw my friend S making,when we visited her place once.Before that I knew puffing a roti,but in tawa itself. That procedure is comparatively more than this. When we saw her making right from making dough till puffing,myself and the other friend,both of us were awed,that is that so simple,she made it look like so simple,that we dint get scared to try ,but we were very eager to try and see. We did tried and we now get a good result,for sure . I dont know if I am exactly following her,but sure I learnt puffing and we are satisfied with the outcome. All the credit goes to Sangeeta!
                As clicking the roti when it puffs in direct flame was quite challenging and definitely needs a tripod and all those accessories to  click that frame! So I cant do justice to the picture,but I thought of sharing video,which will be helpful for the beginners. But the video too is took in my mobile so it is bit grainy.But sure decent enough to understand!

Ingredients:

I made 12 medium sized rotis

Pillsbury aata	1 levelled cup
Salt	As needed
Water	1/2 cup ,minus 2-3 tblsp

Method:

1. Make dough by mixing water gradually to the flour(with salt),gather it with your fingers and make it a single mass,no need to knead hard.
2. Let it rest for 10-15 min(Keep closed) ,then again knead the dough to make it smooth.The dough should be soft and pliable,not hard.And not sticky also,if you do it right,then the dough wont stick to ur hand now.
3. Make 12 equal sized balls out of the dough.
4. Roll into thin circles,not too thick.The size should be smaller,this makes the roti to fit into the flame,and puff easily.
5. Heat the tawa,keep in medium high flame and put the roti.Wait till small bubbles form and turn within few seconds,dont let it brown.
6. Let the other side gets cooked and gets golden brown spots,now turn again and using a tong,take the roti and put over the flame directly(High flame).The side which we dint browned too much should be under the flame.
7. Wait till it puffs and take it out and brush it with ghee/oil,if desired.

And your soft roties are ready,this will stay soft for hours for sure!!
Video: (UPDATED)
How to make soft ROTI/ phulka

How to make phulka / Roti

Notes:

Dough should be soft and pliable,then only u will get soft roties,you will know it when u are rolling itself,when u spread,it should be easier for u,if its hard to roll then you get a hard roti too ;) I have given only approximate water ratio,and its for pillsbury,various aata needs various amount of water. A non stick tawa/pan in a good condition is perfect for this.The roti gets evenly cooked when we use that. Let the tawa always be in a consistent heat(keep in medium-high),if the tawa gets over heated,the roti sticks to the tawa and wont puff. The tawa should not be oily. Do not add oil while it gets cooked. if you do so, it wont puff! When rolling also it should not get folded,you should roll into smooth circles. Don’t use too much flour while rolling,use only wat is needed,otherwise the roti will be looking / tasting too dry.

And now Event time!!
Glad to send the following entries for the event

1. Baby Corn Korma
2. Whole green gram dal
3. Brinjal Curry
4. Dal Makhani
5. Butter paneer masala
6. Cauliflower peas korma
7. Tomato gravy

And don’t forget to send in your entries too,for my event going on !!

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