Ingredients and Mehod to make Multi Grain Masala Roti
2 cups multi grain flour (atta)
salt to taste
3/4 tsp red chili powder (or according to taste)
1 tsp cumin powder
water as required to knead into a soft and non sticky dough (I used approx 1 1/4 cup water for this quantity of flour)
a few drops of oil / ghee (clarified butter) to shallow fry if making rotis (for phulkas this is not needed)
In a large bowl mix all the dry ingredients well. Then adding water slowly as required knead to form a soft and non sticky dough. Keep the dough covered and let sit for at least 30 minutes.
Divide the dough into equal small lemon sized balls. With the help of some wheat flour or rice flour roll out the dough into even circles of desired thickness (A little thicker for rotis and a little thinner for phulkas)
For rotis,
Heat a flat pan/ griddle/ tawa and place the rolled out dough on it. Cook one side until it starts to get light pink spots on the lower side, then flip over and cook the other side until it starts to get a few brown spots too. Apply a few drops of oil/ ghee on the side facing the top, flip over and cook for a few seconds, remove and serve hot with curry of choice.
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For phulkas,
Roll out the dough in a thin circle. Do remember that for phulkas the dough needs to be rolled out into circles thinner than roti but not transparent thin, otherwise the phulkas will not puff up.
Heat a flat pan/ griddle/ tawa and place the rolled out dough on it. When the lower side cooks slightly (not until it gets brown spots) and some bubbles begin to form on top, flip over and cook the other side, when the lower side gets brown spots, flip and place the other side directly on the flame . Once it puffs up completely like a puri, remove and serve hot with curry or dhal of choice
Notes
If you have an electric stove, to make phulkas, you will need to get a round metal grill that can sit on top of the stove, and you can place the flipped over phulka on the grill to puff up.
