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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roti, Chapati, Or Phulka (Indian Flatbread) PT 2   
    Categories: Breads, Indian   
         Yield: 15 Rotis   
       
              See part 1   
       
     Roll and cover each ball in the loose atta and place on a smooth   
     rolling stone or pastry board or kitchen surface. Flatten out lightly   
     on edges using tips of your finger. Using a rolling-pin, start   
     rolling the dough to a flat circle. Dust the board or the roti as and   
     when required when rolling. Initially, you will need to dust more but   
     it will get easier as you continue.   
        
     It takes practice to get the perfect circle shape. Even if you don't   
     get perfect rounds its okay, it doesn't affect the taste. The trick   
     to roll perfect rotis is that when after 1 to 2 minutes into rolling   
     the dough it should also be moving in circular direction by itself.   
     If it's your first time, this might not happen but remember practice   
     will make you better and better each time. If not, you can move the   
     roti yourself to roll and evenly flatten from all sides to get a 6 to   
     7" round.   
        
     Another tip to get thin edges of rotis is that towards the last 15 to   
     20 seconds of rolling, your rolling-pin should be half on the board   
     and half of the roti as you roll.   
        
     Meanwhile, place a tawa (griddle), I use 12" cast iron on to heat up   
     on high. Keep the box lined with kitchen towel near by to store   
     rotis. When the griddle is hot, flour one of your hands and   
     carefully, lift the roti.   
        
     Place the rolled roti on the hot tawa. Cook it for 30 to 40 seconds   
     (this time will depend on thicken of your roti too) on first side,   
     just so you see the surface changing color or trying slightly. I   
     would say about 25% cooked.   
        
     Flip using kitchen tongs and let cook on the griddle on the second   
     side for another 30 to 40 seconds. You might or might not get charred   
     dots but do not cook on griddle for too long else the rotis will dry   
     out. When you cook on the second side, you will see that little puffs   
     coming up on the surface.   
        
     Lift the roti with tongs and place it on open flame on the first side   
     directly on fire and very lightly press with tongs to help it puff.   
     Let puff and get charred on first side. About 10 to 15 seconds.   
        
     Flip and repeat for the second side. If you storing rotis, you should   
     not let it brown too much else it will dry up. Some people like   
     crispy and chewy rotis, so you can char a little longer to liking.   
        
     In case you do not have electrical stove, you can puff up the rotis   
     on the griddle itself. Once the second side is cooked, reduce the   
     heat to medium and gently start pressing the roti with a soft kitchen   
     towel on all side. It will puff up.   
        
     Smear ghee on the hot rotis and server right away or store then   
     wrapped in a kitchen towel. I line the kitchen towel with a small   
     piece of paper towel, this helps in preventing them from getting   
     soggy.   
        
     In case you want to freeze the rotis (yes it can be done), make all   
     the rotis and let them cool down to room temperature wrapped inside   
     the towel. Then stack them on top of each other with a large piece of   
     wax or parchment paper in between.   
        
     When wanting to use the frozen rotis, thaw them in the fridge and   
     warm up on high for 8 to 10 seconds in the microwave.   
        
     Notes:   
        
     Roll the dough very well and as evenly thin as possible. This helps in   
     puffing up the rotis.   
        
     Store the leftover dough in the refrigerator for not more than 1 to 2   
     days in an air-tight container.   
        
     If you are wanting to serve rotis later in the day, you can make ahead   
     them. In this case, add 2 tb melted ghee while making the dough. They   
     will remain soft.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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