Phulka is an Indian flatbread that puffs up as you make it on a heated
tava (cast-iron or nonstick flat griddle. Phulka is made with wheat
flour and is thin and flat and similar in appearance to the Mexican
tortilla, but tastes very different.
Roti is the generic name for different types of Indian flatbread.
Chapathis are the non-puffy type of roti. Phulka, chapathi, and paratha
are the staple of a North Indian meal, and are served with vegetable
curries, dals, and raitas.
1 cup water (may vary depending on the type of flour
you use)
1/2 cup wheat flour for rolling
2 tbsp vegetable oil
Salt to taste
Preparation
In a mixing bowl, combine the flour and salt and make
a soft, smooth dough, adding a little water at a time. Knead the dough
thoroughly until smooth and elastic. Coat with a little oil, cover and
set aside for 5-10 minutes.
Heat a tava, iron or nonstick griddle on medium heat.
While the griddle is heating up, divide the dough
into 12 portions and roll each portion between your palms to form a
smooth ball.
Roll each ball with a little oil on a flat surface
until smooth. Roll the ball in flour, flatten, and using a rolling pin,
roll into a thin (approximately) 6-inch round flatbread, using a little
flour if needed.
Place the phulka on the heated tava. Turn up the heat
to high, and cook for 10-20 seconds it forms up a bit; turn it over and
cook on the other side, pressing with a spatula gently along the edges
as it puffs up, and cook until the underside is lightly browned. Flip
over and cook until brown spots appear. Brush with a little butter,
oil, or ghee (clarified butter), and serve immediately, or place on a
serving platter and cover to keep it soft until ready to serve. Repeat
with the remaining dough balls.
Cooking Tip
If using a gas burner, place a phulka grill (available in Indian
grocery stores) on the burner on high heat, and after cooking the
phulka on the griddle for about 10-20 seconds on both sides, place on
the grill and cook until it puffs up; turn it over and cook for a few
seconds.
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