Phulka

• Sieve the whole wheat flour into a large mixing bowl.
  • Add ½ tsp of oil and salt.
  • Mix thoroughly.
  • Pour half of the water to the bowl.
• Knead the dough.
• Smear remaining ½ tsp of oil over the dough.
• Cover the dough with cling film or a wet cloth
  • Set aside for at least 10 minutes to rest.
• Roll the dough into a thick log.
  • Cut the dough into 15 equal sized portions.
• Roll one dough piece into to a smooth ball.
  • Flatten the ball lightly.
  • Coat it in flour on both sides.
  • Note: Keep the remaining balls covered with a damp cloth while you make the phulka.
• Heat up the griddle on the stove.
• Roll the dough pieces lightly from inside-out to create a circle.
  • Place the roti gently on griddle.
  • Flip it after 10 - 12 seconds.
• Cook the roti for one minute.
  • Flip it over when you begin to see there are brown spots on the underside.
• Set the stove temperature to high.
  • Remove the phulka off the griddle/tawa and place it directly on the stove.
  • Note: The phulka roti should starts puffing up.
• Cook the roti over a direct flame for 6 -7 seconds until it puffs up completely.
• Smear ghee or butter on top surface and keep them aside covered with cloth.

Trivia

Phulka is referred to as chapatti in certain regions of India.