Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large mixing bowl, combine the atta (whole wheat flour), a pinch of sugar, and salt. Gradually add water and start mixing to form a dough. Knead the dough for 5-10 minutes using the base of your palm until it becomes smooth and medium soft. The dough should not be too hard or too sticky. Apply a few drops of oil over the surface of the dough, cover it with a damp cloth, and let it rest for 20-30 minutes.

2. 2.Portion and Roll the Dough

   After the dough has rested, knead it again for a minute. Roll the dough into a long, even log. Cut the log into small, equal-sized portions, about 30 grams each. Take each portion and roll it between your palms to form a smooth, crack-free ball. Dust your work surface with refined flour (maida). Take a dough ball, flatten it slightly, dip it in the dusting flour, and roll it out into a very thin, even circle.

3. 3.Cook the Phulka on the Tawa

   Heat a tawa (flat pan) over a medium flame. Place the rolled phulka on the hot tawa. Cook the first side for just a few seconds until you see small bubbles forming on the surface. Flip the phulka and cook the second side for a little longer, until light brown spots appear. Use a cloth to gently press the edges to ensure it cooks evenly.

4. 4.Puff the Phulka on Direct Flame

   Turn the flame of a separate, larger burner to high. Using tongs or a wire rack, pick up the phulka from the tawa and place it directly on the high flame, with the first-cooked side facing down. The phulka should puff up into a ball almost immediately. Flip it quickly to cook the other side for just a second, then remove it from the flame. Your soft phulka is ready. Repeat the process for the remaining dough balls.