Phulka / Roti

Step 1: Prepare the Dough Base

Add 2 cups of whole wheat flour into a large mixing bowl.

Step 2: Season the Flour

Add ½ teaspoon of salt to the flour.

Step 3: Combine Dry Ingredients

Use a spoon to mix the salt evenly with the whole wheat flour.

Step 4: Add Hot Water

Pour ¾ cup of hot water into the center of the flour mixture.

Step 5: Initial Mixing

Combine the water and flour using a spoon until it forms a rough mixture and has cooled down enough to handle.

Step 6: Knead the Dough

Once the mixture has cooled down, begin kneading the dough with your hands.

Step 7: Adjust Consistency (if needed)

If the dough is too dry, sprinkle a little more water as required to bring it together.

Step 8: Achieve Smooth Dough

Continue kneading the dough for 3-5 minutes until it becomes smooth and pliable.

Step 9: Add Oil

Add ½ teaspoon of oil to the kneaded dough.

Step 10: Coat the Dough

Rub the oil all over the dough ball, ensuring it's well coated.

Step 11: Rest the Dough

Cover the bowl with a wet cloth and let the dough rest for 10 minutes. This helps in making the rotis softer.

Step 12: Portion the Dough

Take a small portion of the rested dough, approximately the size of a large lemon, and roll it into a smooth ball between your palms.

Step 13: Dust with Flour

Lightly dust the dough ball with whole wheat flour to prevent sticking.

Step 14: Roll Out the Roti

Place the dusted dough ball on a rolling board and roll it out thinly into a circular shape using a rolling pin.

Step 15: Cook on Tawa (First Side)

Place the rolled-out roti on a hot tawa (griddle) over medium-high heat. Cook until small bubbles start to appear on the surface, about 15-20 seconds.

Step 16: Puff on Direct Flame

Using tongs, flip the roti and transfer it directly onto a high flame. Cook for a few seconds until it starts to puff up.

Step 17: Cook Second Side

Flip the roti again on the flame and cook for a few more seconds until it puffs up completely and develops light brown spots on both sides.

Step 18: Alternative Tawa Cooking (Optional)

Optionally, you can cook the roti completely on the tawa. After the first flip, press gently with a wooden spatula until brown spots appear and the roti puffs up. Flip again and cook the other side similarly.

Step 19: Serve Hot

Remove the cooked phulka/roti from the flame or tawa and serve hot with your favorite curry or sabzi.

• Using hot water helps in making the dough softer and the rotis fluffier.

• Resting the dough for 10 minutes allows the gluten to relax, making it easier to roll and more elastic.

• Ensure the tawa is hot enough before placing the roti to achieve the perfect puff.

• For a richer flavor, you can add a teaspoon of ghee (clarified butter) to the dough.

• Experiment with different flours like multigrain atta for varied nutritional benefits and taste.

• Serve with a dollop of ghee on top for extra flavor and softness.