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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roti, Chapati, Or Phulka (Indian Flatbread)   
    Categories: Breads, Indian   
         Yield: 15 Rotis   
       
     2 1/2 c  Durum wheat atta (fine   
              - ground whole wheat flour)   
     1 1/4 c  Water; or more or less if   
              - needed   
       1/2 tb Neutral oil; up to 1 tb   
              - (optional)   
              Ghee; to spread on warm,   
              - cooked rotis   
       3/4 c  Dry atta; needed when   
              - rolling the rotis   
       
     Tools Needed:   
        
     A wide, heavy shallow dish large enough to knead and dough. In India,   
     we use a paraat (a brass or stainless less dish specifically for   
     kneading roti dough). You could use your mixing bowl too but a wide   
     dish will make it a lot easier.   
        
     A flat, clean, smooth rolling stone or surface.   
        
     Rolling Pin.   
        
     2 to 3 kitchen towels to cover the dough when resting as well as to   
     wrap the cooked rotis.   
        
     1 to 2 sheets of paper towel. I line the kitchen towel with paper   
     towel to absorb the moisture when storing rotis else they turn too   
     soggy.   
        
     A wide container (8 to 10" in diameter) with lid to store the wrapped   
     rotis. If you do not have, you could use a couple of dinner plates.   
        
     Tawa or cast iron griddle (I use my 12") to cook the rotis.   
        
     A pair of tongs to be used when puffing the rotis on direct flame   
        
     There are superior varieties of Indian wheat which are stone ground   
     to make atta (fine whole wheat flour). Largely, you could choose   
     between durum wheat or sharbati wheat. In fact, a lot of leading atta   
     brands in India now have a mix of both. It is important to understand   
     that atta is different from the pastry whole wheat flour available in   
     baking aisles. It is a much finer grind, which make the rotis soft   
     and less chewy. You will need to visit Indian or Pakistani grocery   
     stores to get it. There are multi-grain and high fibre atta varieties   
     also available and all are suitable for making rotis. A 10 lb pack   
     will usually cost you $7 to $8 and it has a really good shelf life of   
     3 to 4 months.   
        
     In a wide, shallow dish measure and place the atta. With one hand   
     slowly start adding (warm) water and mixing in circular motion with   
     the fingers of other hand. Incorporate water a little at a time and   
     start to kneading gently.   
        
     As the atta absorbs water, it will start clumping up into a ball.   
     Continue to add warm water till all the dry flour becomes wet, your   
     hands will be mighty messy but the flour will come together. Remember   
     not to add too much water at a time.   
        
     Once a ball is formed, ensure that it is not very dry by trying to   
     squeeze the dough ball between your palms as if making a fist and it   
     should feel soft and sticky. Start using your knuckles to knead the   
     dough next.   
        
     Use your knuckles to flatten the dough out and then pull it all   
     together towards yourself, using your palm & fingers, then knead   
     again with knuckles to flatten out. Knead this way (flatten and bring   
     together) repeatedly for 7 to 8 minutes. At any point you feel that   
     the dough is tight or drying out, add a light splash of warm water.   
     The dough should not feel or look dry at any point.   
        
     Towards the last 1 to 2 minutes of kneading, use both hands to knead   
     for a very smooth & elastic dough. This will work up the gluten   
     really fast. Once the dough looks and feels really really smooth,   
     cover with a kitchen towel and let rest for not more than 20 to 25   
     minutes. You could smear a layer of melted ghee or oil on top but you   
     really will not need it if the proportion of water is correct and you   
     made sure that the dough didn't feel or look dry when kneading. The   
     dough will stay moist during rest time but starts losing moisture   
     after 30 minutes. So if you are not planning to make rotis right   
     away, place the dough into an air-tight container with lid and   
     refrigerate.   
        
     When ready to make rotis, uncover and divide into equal portions.   
     Approximately. Note: If you refrigerated the dough, take it out 10 to   
     15 minutes before and let sit on kitchen counter.   
        
     Take each dough portion between palms of your both hands and roll to   
     make as smooth balls as possible. Flatten the balls. Get some loose   
     atta on to the dish. It's time to make rotis!   
        
     continued in part 2   
       
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