Phulka Recipe | How to make soft Phulka
Phulka Recipe | How to make soft Phulka recipe with step by step pictures and instructions. Phulka is Indian flat bread made with wheat flour and cooked directly on flame. Cooking directly on flame allows it to puff up and makes it soft. It is similar to chapati but cooked directly on flame using no oil. Key to making soft phulkas is kneading the dough. Knead dough nicely to make it soft and pliable. Cooking directly on flame comes by practice and we need to roll the dough evenly with uniform thickness.
Phulkas are usually smaller than chapati since we need to roll them according to the size of the burner. You can apply some oil or ghee after cooking the phulkas to make it extra soft. Finally I have shared some tips in the notes section. It stays soft for longer and can be taken during travel or lunch box. Serve it with any gravy of your choice. I served it with simple cauliflower capsicum curry. This week I am going to share thali featuring Indian flat breads.
Do try and let me know your feedback. You can also try the below recipes
How to make Phulka with step by step pictures
Take wheat flour in a bowl and add salt.
Then add water little by little and bring together to form dough
Add oil to it and knead it nicely. Punch the dough and apply pressure and knead the dough. You can throw the dough from little height and knead.
Dough should be elastic, soft and pliable. Cover and keep it aside for 20-30 minutes.
Divide the dough into small lemon sized balls.
Take each ball, dust it with little flour and flatten them.
Roll them into small round roti uniformly.
Heat kadai and place the rolled roti on it. Cook till it form little bubbles and flip the roti.
Cook till brown spots form.
Carefully transfer the roti to direct flame with less cooked side facing the flame. Make sure to remove them immediately once it puff up and remove from the flame using tongs.
Apply ghee/oil if required and serve hot. Repeat the same for rest of the dough.
Serve soft phulka with any gravy of your choice.
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