I have not tried Aashirwaad brand atta but that should not be the reason. Btw, we use Laxmi brand atta. One trick to keeping the rotis soft is to keep them in an insulated container until you are ready to eat. This phulka recipe does not have oil in the dough so the phulkas must be eaten immediately after being made. If you plan on eating them after a bit, try our Rotli recipe (with oil in the dough). Here it is: http://showmethecurry.com/breads/rotli-roti-indian-bread-recipe.html

Regarding the raw taste, try to cook the roti a bit more before trying to puff it. The intense heat from the electric element may be cooking it too fast before it has time to actually cook the dough.

I have been trying to make soft phulkas/roties for some months now. I have an electric stove and I use a mesh to make the phulkas puff up. Even though they puff up very well, my phulkas are very hard and taste raw… I usually make the aataa in bulk and store it in the fridge.However, I do not add oil to it. I take it out a couple of hours before making the roties such that it is not tight but still when I make the roties, they come out hard n raw… not sure where I am going wrong….

Everyone has a different way of rolling. I make sure there is enough dry flour on the dough so that it does not stick to the surface at all. I move my hands in a clockwise motion as I am going up and down. This way, the roti increases in size in a round shape and not a square shape.

When rolling the roti are you suppose to move the belan slightly round as you go up and down? Or do you only move the belan up and down and the roti should automatically move around by itself?