Printed CHABA with Cover - ROTI Basket- NAAN Basket - Made in Pakistan (Square)

Product Information

Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable. An unevenly rolled roti like this will not puff up. It will be hard or crisp from some places and chewy in other places. Naan is a leavened flatbread made in some countries in Asia. These breads are baked in a tandoor (a cylindrical oven made of clay). It is also popular in India and is served in almost all the restaurants here.

One of the biggest challenges that I faced when I first started making rotis was that they never turned out soft. Phulka is a Hindi word, which means to puff. These roti gets puffed up when exposed to dry heat, hence the name. This puffing up can be achieved either on a direct flame or on a tava, which is a concave flat pan for making roti.

What is Puri?

I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth. Flip the chapati again with a spatula. You will see that the second side is well roasted with some blisters and brown spots.

Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides. The rotis are best enjoyed warm! Serve then with dal like dal tadka and simple Indian stir-fry like bhindi masala or aloo palak. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don’t want the first side to cook too much. Depending on the quality of flour, less or more amounts of water will be required. But keep in mind that your dough should be pliable and soft so that you can roll it easily. 2. Fats Roti means bread, specifically unleavened bread. But, whilethis is our basic, general Indian term for bread, it is also the name of a particular type of bread.

Frequently Asked Questions

Please note that care should be taken when mixing the hot water with the flour. Use a spoon or spatula first, and when the temperature is bearable, then knead the dough with hands. You can also swap in milk for the water, which will result in soft rotis. 8. Storing Dough