Recipe for Phulka
What is unique about Phulka?
Phulka typically refers to Indian flatbread, quite popularly eaten for dinners especially amongst those who prefer light dinners! Phulka is similar to Indian roti, except that it is a healthier option compared to roti as it is devoid of any oil. Layered and soft, it can be readily served with a variety of vegetarian and non-vegetarian curries. The name Phulka is derived from the Indian word meaning to rise or fluff up, as this Roti fluffs up hence ids rightly called Phulka !!
Phulka is also an excellent alternative for people trying to avoid Rice, Rotis or Pooris in their daily diet.
Ingredients for Phulka
Wheat Flour – 2 cups
Salt to taste
Oil- 1 teaspoon (optional)
Water – 1 /2 a cup
Method to make Phulka
In a large mixing bowl mix together the flour, salt, and oil
Mix the ingredients well by sifting your fingers through them
Now add a little water at a time, and start to knead the flour to attain a soft consistency
Keep adding the water in small proportions and using your fingers knead the dough until it converts to a soft pliable dough
After the dough is ready, as a final step drizzle a few drops of oil and give the dough a last knead
Set the dough aside and let it rest for about 15 minutes. Now pinch out small portions of the dough and smoothen them out between your palms
Roll out each dough ball into flat circles of about 7 inches in diameter
Next, dust some dough onto the rolling surface and roll the dough balls using a rolling pin
Keep working on the edges until the roti attains a thin consistency
In cases where the dough tends to get sticky, dust the dough with some flour and proceed with rolling them out as you normally would
After rolling out the roti, heat a Tawa or flat pan and place the flattened roti on the Tawa to cook
You would notice small air pockets starting to form as the roti begins to cook
This is an indication of the roti getting cooked on one side
Flip the roti and leave it to cool for 5-10 seconds on the other side
Now, with the help of a pair of tongs remove the roti from the pan or skillet and cook it directly on a naked flame
The roti should start to puff up once cooked directly on the flame
Continue to cook the remaining rolled out dough in the same way
The Phulkas are best served hot or stored in a casserole if they are to be consumed later
Enjoy these Phulkas with a variety of Indian curries !!