Phulka roti is a traditional dish popular in Gujarat. Nowadays, in Mahatarshtra, this roti is very common and can be made for daily meal. Very easy, soft and pair up with any veggies.
Phulka roti puffs up when roasted directly on flame. Once you get used to it, you will find it much easier.
Cooking Time : 25 minutes
Serving : 4
- 2 1/2 cups wheat flour
- warm water, as required
- 2 tsp oil
- Take wheat flour in a bowl.
- Add salt and oil. Mix well.
- Add warm water as required and knead the flour to a smooth, pliable dough.
- Keep it aside for 1/2 hour with a cover on it.
- Now divide the dough into small equal size balls.
- Take one ball and put it on the board. With the rolling pin, flatten the ball. Dust some wheat flour while rolling, that way the dough will not stick to the board.
- Put a griddle/tawa on the stove to become hot.
- Take the flatten roti and put it on the tawa. This side should be one-fourth cooked.
- Now flip the roti and cook from another side. This side should be cooked a little more than the first one.
- Now remove tawa and with the help of a tong, put the first side of roti directly on the flame. The roti will start to puff.
- Turn and put the another side on the flame. The roti will puff more.
- Once cooked apply ghee/butter. (Optional)
- Avoid overcooking. Else the roti will burn and become like papad.
- Follow the same steps with rest of the dough balls.
- Serve hot phulkas with any veggie.
Tip – If you do not want to use them hot, you can store them in a casserole which keep them warm.