Easy Knead the Dough For Roti-Chapati-Phulka

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Easy Knead the Dough for Roti-Chapati-Phulka is a science and an art both. When flour is mixed with water this makes gluten. Kneading develops the gluten and makes the dough stretchy and elastic. Gluten is created when the protein content in your flour is combined with water and physically mixed, stirred, or most of all kneaded. Kneading dough leads to the development of gluten and helps to uniformly distribute the gases. This creates the conditions necessary for producing porous and spongy — roti/chapati/phulka.

Read on to learn how to knead dough like a professional. Best method to  is with hands. It’s easiest to knead dough on a flat surface that comes up to the level of your waist. Some recipes call for kneading the dough inside a bowl. In these cases the dough is usually only supposed to be kneaded for little time.

Easy Knead the Dough For Roti-Chapati-Phulka 1
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5 from 1 vote

Knead the Dough

Use the ingredient amount listed.
Course Main Course
Cuisine South Asian
Prep Time 10 minutes
Author Fareeha Raheel


  • 400 Grams Whole Wheat Flour/Mix All Purpose Flour
  • 1/2 tsp Salt
  • 2 Cup Water
Nutrition Facts
Knead the Dough
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.


  • Kneading requires working the dough between your bare hands, so wash them and dry them well before you begin. Remove your rings and other jewelry that might get caught in the dough, and roll up your sleeves so they don’t get sticky.
  • In deep bowl, take flour and add salt. Add water gradually and knead into smooth and soft dough.
  • When you first plunge your hands into the dough, it will be sticky and difficult to gather. Go ahead and work the dough with your hands, forming it into a ball, pressing it down and reshaping it. Continue doing so until the dough is no longer as sticky, and it becomes possible to shape it into a ball without the dough falling apart.
  • Stretch it away from you with the heel or knuckles of one hand and fold it back over the top towards you.
  • Repeat the stretch and fold process again and again for 10 minutes. The dough is kneaded enough when your hands are fairly clean of flour and dough residue. This is because the dough has absorbed the water and is therefore drier.
  • Shape the dough into a ball and let it drop to your work surface. If the dough is ready, it should hold its shape.


When working with very wet dough, follow the same steps but use a plastic dough scraper to scrape up the dough when doing the initial stretching and folding, until the dough becomes softer.

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  1. Isharib

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