Step 1: Combine Dry Ingredients

In a large wooden bowl, add 2 cups of whole wheat flour and ½ tsp of salt. Mix them together using a spoon.

Step 2: Add Hot Water

Pour ¾ cup of hot water into the flour mixture. Combine the ingredients using a spoon until a rough dough forms and it has cooled down enough to handle.

Step 3: Knead the Dough

Once the mixture has cooled down, knead the dough using your hands. Sprinkle more water, a few drops at a time, if required, to bring the dough together.

Step 4: Add Oil and Continue Kneading

Add ½ tsp of oil to the dough. Knead until a smooth and elastic dough forms. This process will take approximately 3-5 minutes.

Step 5: Rest the Dough

Cover the dough with a wet cloth and let it rest for 10 minutes.

Step 6: Portion and Shape Dough Balls

Take a small portion of the dough, roughly the size of a large lemon, and roll it between your palms to form a smooth, round ball.

Step 7: Dust the Dough Ball

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

Step 8: Roll Out the Phulka

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

Step 9: Cook on Tawa (First Side)

Heat a tawa (griddle) on medium-high heat. Place the rolled-out phulka on the hot tawa. Cook until small bubbles start to appear on the surface, about 30-45 seconds.

Step 10: Puff on Direct Flame

Using tongs, transfer the partially cooked phulka directly onto a high direct flame. Cook for a few seconds until it starts to puff up completely.

Step 11: Cook Second Side

Flip the phulka and cook the other side on the direct flame for a few more seconds until brown spots appear.

Step 12: Optional Tawa Cooking

Optionally, you can also cook the phulka completely on the tawa. After the first side is cooked, flip it and press gently with a wooden spatula until brown spots start to appear and it puffs up.

Step 13: Serve Hot

Remove the cooked phulka from the heat and serve hot with your favorite curry or side dish.

• Knead the dough thoroughly for 3-5 minutes to achieve a smooth and elastic texture, which is key for soft rotis.

• Resting the dough for 10 minutes under a wet cloth helps it relax and become easier to roll.

• Cook on medium-high heat on the tawa until small bubbles appear before transferring to direct flame for puffing.

• You can cook the phulka completely on the tawa until brown spots appear, pressing gently with a spatula to help it puff up slightly.