PHULKA
Ingredients
- 2 cup whole wheat flour, ( I normally use Ashirwad brand )
- 1 teaspoon Salt
- 1 cup Water, + /- (depends on the flour)
- Ghee, for serving (optional )
- Extra flour for dusting., ( wheat /maida )
Instructions
For making the dough
- (Kneading the dough well is very important to get soft phulkas. )
- In a large bowl combine the flour and salt;add a little water at a time to form a soft pliable dough.. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the dough aside to rest covered for minimum of 20-30minutes. The dough should not be too tight or too loose, it should be non sticky at this stage.
- Open and knead it again and divide it into equal lemon sized balls(the size depends on your preference).
Rolling out the dough :
- Rolling out the dough is equally important as kneading.Uniform thickness helps in puffing.
- Take a dough ball, flatten it with your finger tips, dust flour and using a rolling pin, roll out away from the center of the ball. Roll each ball into thin circles,Make sure that the edges are of the same thickness as the center .
Cooking the phulkas on gas stove
- Heat a tava or skillet on medium flame, once heated, put the rolled out roti on it. Cook for few seconds, until small bubbles start to appear. (ie 1st side must have little spots)
- Flip to other side and cook little longer time than the first side till golden spots appear. (i.e 2nd side must be on the tawa for a few more seconds to get more brown spots...).
- Next transfer it to direct high flame with the 1st side down. The roti will puff up like a balloon.Once it puffs, remove it from flame immediately using the tongs or else it will et burnt.Place it on clean kitchen napkin / container.
- Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.
- Serve hot with choice of Sabzi /curry /dal . I've tried my best to explain the procedure.Clicking the roti when it puffs on direct flame was quite challenging as there was no one else to take clicks , probably next time if possible il upload better than this..
Notes
NOTE :
- A lot in phulka recipe depends on the wheat flour you use and water that u add.You must add only right amount of water .The consistency should be perfect.
- Roll out the disc uniformly.Also take make sure the center of the disc is not thin which ends up with flat phulkas.
- Do not over cook the rotis on skillet .Over cooked rotis do not remain soft for longer time.
- As far as possible try to use minimum flour for dusting.The rotis will become dry, if you use too much flour for dusting
- Store roti in containers with lid so they remain soft for longer duration.
- Making the rolled out dough puff into a balloon comes with practice.Even if yours does not puff the first time or the times after,dont loose heart. The rotis would still be tasty n soft ..
- Few things that will make your rotis more softer
- Knead , knead , knead..the dough .
- Making the dough well ahead of time and letting it rest nicely before actually proceeding to make rotis.
- Luke warm water makes softer rotis but take care not to overheat the water as it will cook the dough while mixing
- Addition of little milk while making dough .
- Addition of oil / ghee while making dough .