Phulka is a staple food in my house for dinner. Most of the days I make phulka along with any Kurma or Stir Fry. It is such a guilt free food as it doesn’t not have any added oil .However my first with phulka was a disaster I overcooked the phulka while showing in direct flame and the roti’s became so hard. After my third attempt I got it perfectly. Since then I started cooking Phulka regularly.
Recipe Cuisine: Indian | Recipe Category : Main Course
Prep Time: 30 mins |Cook Time :3 mins /Roti|Makes:6 |Author :Sharmila
Atta /Whole Wheat Flour – 1 cup
Water as needed
Salt as needed
Ghee /Oil – 1 tbsp (Optional)
1. In a mixing bowl add in whole wheat flour, Salt and oil/Ghee if using .Mix roughly such that slat is evenly mixed over the flour. Now start kneading the dough by adding water little by little such that it becomes a soft pillable dough. Close the dough in the mixing bowl and allow it to rest for half an hour.
2. After the resting time divide the dough into equal sized balls and with the help of a rolling pin roll into small roti’s.
3. Heat a tawa (I used my iron tawa). Once it becomes hot add in the roti let it cook for 30 secs and the flip the side and cook for another 30 secs .It should be in such a way that the brown spots should be visible. Now remove the roti from the tawa and show it in direct flame.
4. Use the iron tong to flip the sides in direct flame. Keep flip and cook the other side of the roti till its cooked and the roti will puff up. Now remove from the flame and serve hot.
- Don’t overcook the roti while in direct flame as it make the roti turn hard and crisp.
- The Roti pairs well with any Spicy gravy.
- Serve with ghee on top this will retain the softness of the roti.
- It may not come perfectly at the first attempt but keep trying. As the perfect phulkas comes by practice .
- Kneading the dough perfect is the key for soft phulka.