Phulka

Method

1. 1

   Add salt to the whole wheat flour and mix to combine.

   SaltWheat Flour

2. 2

   Add hot water to the dough and mix with a spoon. Once it is cool enough to handle, knead using your hands. If more water is required, add only 1 tsp of water at a time. Keep kneading until a smooth dough forms, 3 to 5 minutes.

   Water

3. 3

   Apply ½ tsp of oil on the dough. Cover with a wet towel and rest for 10 minutes.

   Sunflower Oil

4. 4

   Take a small portion of the dough. Roll it out thin (around 18 cm diameter).

   Wheat Flour

5. 5

   Cook it on a Tawa on medium-high heat until bubbles start to appear. Flip and cook for a further 6-8 seconds. Cook it on a direct high flame for 6-8 seconds until it starts to puff up, flipping halfway through.

6. 6

   You can also finish cooking it completely on the Tawa itself, until light brown spots start to appear.

7. 7

   Spread butter/ghee over each roti. Keep the cooked Phulkas/Rotis covered to prevent them from drying out.

   Butter