- Submitted by Dahlia
(Phulka, Fulka, Chappattis, Roti, Rotli)
Phulka is a flatbread 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.
Recipe For Pulka
- Whole wheat flour (Atta) - 2 cups
- salt - 1/2 tsp
- warm water - 3/4 cup (app.)
- Take the chapatti flour (atta) and salt in a wide bowl.
- Add warm water little by little while mixing everything together. Knead to form a soft dough.
- Apply few drops of oil and knead once again.
- Cover it with moist kitchen towel and let it rest for at least 15 minutes.
- The dough become very pliable after resting. Make lemon sized balls out of the dough.
- Dip each ball into the dry flour and roll out into thin discs about 6-7" in diameter.
- In the meantime, heat a tawa/griddle on medium heat. If you are using a pulka stand, heat that too.
- When the griddle is hot, put the rolled out roti on it.
- After white spots appear, flip the roti. Wait till you have light brown spots on the other side.
- 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 pulka stand over direct flame and put the partially cooked roti on that.
- The roti will immediately puff up like a balloon. Remove it from the heat as soon as you see brown spots.
- Apply few drops of ghee/oil on the pulka 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.
- Make the rest of the pulkas in the same way.
- Pulkas can be served with almost any veg or non veg gravies or side dishes. This is an everyday food in many Indian homes.
- This also goes very well with pickles or raita.
- Kids like to spread some jam or butter or sugar on the roti, roll it and have it.
- Pulkas stay good at room temperature for up to 2 days, in the refrigerator for up to a week and can be frozen for up to 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 / stove-top for just 10-20 seconds.
More Roti Recipes