- submitted by Dahlia on 04-14-2011
(Fulka, Pulka, Chappattis, Roti, Rotli)
Phulka is a flatbread made with wheat flour. The rolled out dough is first cooked on the stovetop and finished cooking on an open flame which puffs up the bread into layers making it very soft.
Whole wheat flour (Atta) - 2 cups
salt - 1/2 tsp
warm water - 3/4 cup (app.)
1. Take the chappatti flour (atta) and salt in a wide bowl.
2. Add warm water little by little while mixing everything together. Knead to form a soft dough.
3. Apply few drops of oil and knead once again.
4. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
5. The dough become very pliable after resting. Make lemon sized balls out of the dough.
6. Dip each ball into the dry flour and roll out into thin discs about 6-7" in diameter.
7. In the meantime, heat a tawa/griddle on medium heat. If you are using a phulka stand, heat that too.
8. When the griddle is hot, put the rolled out roti on it.
9. After white spots appear, flip the roti. Wait till you have light brown spots on the other side.
10. Now remove the partially cooked roti from the tawa and place it on direct flame (using tongs). If you are not comfortable with tongs, place a phulka stand over direct flame and put the partially cooked roti on that.
11. The roti will immediately puff up like a balloon. Remove it from the heat as soon as you see brown spots.
12. Apply few drops of ghee/oil on the phulka and store it in a hot pack (or any tightly closed container) till you are ready to serve. The steam that is trapped in the hot pack will keep the rotis soft.
13. Make the rest of the phulkas in the same way.
- Phulkas can be served with almost any veg or non veg gravies or sidedishes. This is an everyday food in many indian homes.
- This also goes very well with pickles
- Kids like to spread some jam or butter or sugar on the roti, roll it and have it.
- Phulkas stay good at room temperature for upto 2 days, in the refrigerator for upto a week and can be frozen for upto 6 months. For freezing, place each roti between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/ stovetop for just 10-20 seconds.
Place rolled out roti on hot tawa
Partially fry the roti on both sides
Place on direct flame and let it puff up
Smear the phulka with some ghee/oil