Pulka

- Submitted by Dahlia

(Phulka, Fulka, Chappattis, Roti, Rotli)

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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

Ingredients

• Whole wheat flour (Atta) - 2 cups
• salt - 1/2 tsp
• warm water - 3/4 cup (app.)

Method

1. Take the chapatti 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 at least 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 pulka 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 pulka 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 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.

    

13. Make the rest of the pulkas in the same way.

Serving Suggestions

• 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.

Tips

• 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.

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