Best 5 Whole Wheat Unleavened Breads Rotis Recipes

ROTI RECIPE | CHAPATI RECIPE | PHULKA RECIPE

Steps:

• Take whole wheat flour (atta) in a bowl. Sift the flour with salt if you have flour which has a lot of bran. Add a bit of water, oil or ghee and start mixing.
• Adding water to the dough in parts, begin to knead the dough.
• Continue to knead the dough. Keep on adding water as required.
• Knead the dough till it becomes pliable, smooth and soft. The final dough consistency should not be very sticky or loose or hard.
• Now make small to medium balls of the dough. Roll the balls in the palms of your hands to smoothen it.
• Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour.
• Turn on the gas stove and put the tawa to make it hot.
• While tawa is getting hot, start rolling the dough ball into a flat round circle.
• Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.
• First cook one side. It should be less than half cooked or about one-fourth cooked.
• Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.
• Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.
• Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also don't overdo it as roti will not be soft and will become crisp and hard like papadums.
• Remove and apply ghee or oil on the phulka. Applying ghee or oil keep them soft for a long time. Phulka made with this method is ideally served hot.
• If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. You can also wrap them up in a kitchen towel or napkin.
• Place the rolled roti dough on a hot tawa or skillet. Keep the heat to medium-high or high. Within some seconds you will see air pockets forming on the raw chapati dough
• Roast for about 30 seconds or so and you will see the air-pockets increase on the surface.
• Keep in mind that the timing will change or vary with the kind of skillet you are using, the chapati thickness and the intensity of the flame.
• Flip with spatula or tongs and roast the second side for about a minute.
• Flip again and you will see the second side cooked more than the first side with visible brown spots.
• With a clean folded cotton kitchen napkin or a spatula, begin to press the partially cooked roti on all sides and center. Pressing it evenly all over helps to puff up the roti.
• Keep on pressing all over, especially the flat portions, so that the entire roti gets puffed up well.
• If you prefer you can flip again and cook the second side too for some seconds if its looks under cooked.
• Transfer the soft and puffed roti in a roti-basket and spread some oil or ghee on top.
• Keep the rolled roti dough on a hot tawa or skillet. Cook on medium-high to high heat for about 30 seconds or so until you see some air pockets all over.
• Flip the chapati and spread some oil all over while the second side is getting roasted. Cook the second side for about 45 seconds to 1 minute.
• Flip again with a spatula. You will see that the second side is well roasted with some blisters and brown spots.
• Spread some oil on this cooked side. Roast the first side again for about 20 to 30 seconds.
• Remove and transfer to a chapati container or box. Keep covered. Make chapati with the rest of the dough in this manner.
• Serve roti or phulka or chapati with any Indian meal. Accompany it with vegetable or paneer curries, stir-fried or sautéed vegetables (sabji) or lentils (dals).
• Store any leftover dough in an air-tight container for just about 1 to 2 days. If the dough has darkened or has a weird smell, then throw it away.
• Store the flatbreads in a roti box or in a covered container for a few hours. Always cover with a tight lid, so that the flatbreads remain soft. Brushing or spreading with some oil or ghee on the roti, keeps them softer.

WHOLE WHEAT UNLEAVENED BREADS (ROTIS)

Steps:

• Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
• Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
• Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
• Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
• Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.

QUICK WHOLE WHEAT CHAPATI

Steps:

• Mix flour and salt together in a bowl. Stir in water to form a soft dough.
• Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
• Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

ROTI BREAD FROM INDIA

Steps:

• In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
• Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
• Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

UNLEAVENED WHOLE WHEAT BREAD

Steps:

• Mix honey and oil and warm slightly.
• Mix egg yolk in warm milk.
• Add honey and oil to flour and salt.
• Then add egg and milk mixture gradually to the flour mixture.
• Divide dough into three equal pieces.
• Working with one piece at a time, roll out very thin to dinner plate size.
• Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
• Then score twelve spokes out from the center circle.
• Bake on cookie sheet for 10 minutes at 350 degrees.
• Wrap while still warm. Store in refrigerator or freezer.
• Makes three flat loaves.