Phulka is a popular Indian flat bread made with wheat flour. The rolled out dough is first cooked on the stove-top and finished cooking on an open flame which puffs up the bread into layers making it very soft. Also called Fulka, Pulka, Chappattis, Roti, Rotli etc.
– In a bowl, mix together flour, salt and Oil
– Add lukewarm water little by little and gather the dough with your fingers.
– Once it comes together, grease your palm with 3-4 drops of oil and knead well.
– The kneaded dough should be soft and pliable with a smooth texture and should not stick to our hands.
– Cover and keep aside for 15-20 minutes.
– Divide the dough into equal size balls.
– Dust the board/slab slightly and roll out the balls to form thin discs/circles using the rolling pin.
– For the Phulkas to puff up, make sure there is no punctures or overlaps or holes.
– Heat a tawa or skillet on medium high heat, once heated, put the rolled out dough on it.
– Cook for few seconds, until small bubbles start to appear. A few seconds is enough as we will be cooking it completely on open flame.
– Flip and cook the other side to for few seconds.
– Transfer this either directly to the flame or to the phulka stand, first cooked side down towards the flame.
– It will puff up like a ballon.
– Remove from flame immediately to a plate, else it will burn.
– Apply melted ghee and keep it wrapped in a soft cloth in a bowl with a lid to prevent the Phulkas from becoming dry.
– You can roll out 3-4 rotis at one point of time as it takes less time to finish the process.
– Serve hot with veg or non-veg gravies.