Phulka

Ingredients

• Rolling pin and board
• Tongs specially sold for making phulkas
• Salt - a pinch
• Oil - 1 tsp
• Whole Wheat flour  -1 cup

Preparation

1. In a bowl, mix together flour, salt and oil using your finger tips. Add lukewarm water little by little and gather the dough with your fingers.
2. Once it comes together, grease your palm with 3-4 drops of oil and knead well. Use your knuckles or heel of your hand for kneading.
3. Once you finish kneading, the dough will not stick to your hands. The dough should be soft and pliable with a smooth texture. Leave it covered for 15-20 minutes.
4. Divide the dough into equal sized smooth balls. Keep some wheat flour or rice flour for dusting.
5. Take a dough ball, flatten it with your finger tips, dust flour and using a rolling pin, roll out the dough to form a circle of 2 mm-3 mm thickness.
6. It should not be thicker on one side and thinner on the other side. It should be uniform on all the sides. There should be no holes or puncture in the rolled out dough.
7. Heat a tava or skillet on medium high heat, once heated, put the rolled out dough on it. Cook for few seconds, until small bubbles start to appear.
8. You do not have to cook the first side for more than few seconds as we will be putting it on direct flame.
9. Flip it over to the other side and cook the other side for a little longer time than the first side and then transfer it to direct high flame with the first side down.
10. The roti will puff up like a balloon.Once it puffs, remove it from flame immediately using the tongs or else it will get burnt.
11. Apply a little melted ghee and keep it wrapped in a soft cloth in a bowl with lid. This will prevent the roti from drying or becoming soggy.