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Learn Bhatia cooking

Kitchen skill 6 of 15

Rolling

Vaylaroo: rolling

Say it: way-luh-roo · Hindi: bhelna

Vaylaroo is rolling dough into discs on a chaklo (round board) with a velayrn (rolling pin). An even thickness is what makes a phulko puff and a puri swell. The size and thickness change from bread to bread.

How to do it

  1. Divide the dough into equal portions, roll each between your palms into a smooth ball and flatten it.
  2. Dust the chaklo with a little flour.
  3. Roll from the centre outwards, turning the disc a little now and then so it stays round and even.
  4. Roll to the size the recipe gives: about 5 inches across for puri, 6–7 inches and no thicker than ¼ inch for thepla, and thick, ½–¾ inch, for koki.

You’ll know it’s right when

  • The edges are as thick as the middle.
  • The disc lifts off the board without sticking.

Watch out for

  • Too much dusting flour dries the phulko out.
  • Thin edges and a thick centre: it won’t puff evenly.

Tips

  • Use the dusting flour sparingly; brush off any extra before the bread goes on the tawa.

Practise it

On the path to learning Bhatia cooking.

PhulkoEveryday puffed whole-wheat flatbreadStage 1: The everyday mealTheplaThin spiced fenugreek flatbreadStage 4: Nashto and breadsPuriPlain whole-wheat puri, deep-friedStage 4: Nashto and breads

More recipes that use it 38

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