The Softest Roti, Phulka and Chapati recipe: secret 3 flip technique for a perfect puff.

Rotis, phulkas and chapatis are the foundation of Indian cooking. Beautifully simple and delicious at the same time.   / schmindian   00:00 Teaser 00:46 Intro and preamble 03:53 Step 1 Dough making 06:33 Step 2 Roll it out 09:12 Step 3 Secret three flip cooking technique 10:26 A surprise expert joins the show 12:06 Pairing and eating roti with daal 13:10 Decentralized bakery update 13:39 Roti challenge. See what you puff average is My Mom’s Roti Recipe Ingredients: 2 cups Atta (“Golden Temple” and “Sher” are good options and available at Wallmart) 1 tablespoon vegetable oil 2 ice cubes Tap water 1 teaspoon courage Quarter cup confidence 2 cups perseverance Instructions: My mom’s patented roti puffing technique. Step 1: Bring tap water to a boil and put two ice cubes in a measuring cup. Pour the tap water into the measuring cup up to the 1cup line. Step 2: Add two cups of atta to a large mixing bowl and pour in a drizzle of oil. Then add half of the water and start kneading the dough. Add the water incrementally and knead the dough until it has roughly the texture of Play Dough. Shape the dough into a ball and give it a light coating of oil. Cover the bowl with a towel and set aside for 15 minutes. Step 3: Use roughly 50g portions to roll the dough into balls. Coat the tiny dough ball in all-purpose flour and then shape it into a flat circle with your hands. Use a rolling pin to roll the dough into a larger circle roughly 6.5 inches in diameter. It’s very important that the dough has a consistent thickness all the way across and also that you maintain a lip around the edge of the roti. Step 4: Pre-heat a tawa or flat skillet and heat it on 8 for an electric range or slightly less than medium for a gas burner. Three flip technique* The three flip technique uses simple math to get a beautiful puffy roti. Simply cook the roti half way on one side, then flip it and double the cook time for the second side, then flip it again and lightly press on the roti with a tea towel to make it puff. Every stove setup will be slightly different but for my setup the equation worked out to 10 seconds on the first side and then 20 seconds on the second side. I was using a gas burner with a medium/low flame. Bonus Indian Superstition: When a roti puffs up it means that someone in the house is extra hungry. That person is usually me so I think this is true. Download the Bread Club tent card: https://drive.google.com/file/d/11bsC... This video was made 100% by me.