(Puffed up unleavended Indian bread) 

Click here for original recipe 

Prep Time: 10-15 mins (excluding resting time)
Cooking Time: 10-15 mins
Serves: 3-4

2 cups Wheat Flour or 3:1 Wheat to Plain Flour
½ tsp Salt
1 tsp Ghee/Oil
Warm Water to knead

Place the flour, oil and salt in a large bowl.
Adding just enough warm water knead well to make a soft, pliable dough. Keep kneading the dough until it is smooth and elastic. Set aside for 30 minutes.
Make golf sized balls and roll each ball into a 6 inch diameter by 1/8th inch thickness discs.
Heat griddle/skillet on a medium flame. Place the Phulkas and cook for about 45 secs, until the top starts to look dry and small bubbles are formed on the surface. Flip and cook the other side similarly.
Now Take the Phulka off the tawa and place it directly on the gas flame. The Phulka will start to balloon and puff up.
Take it off the flame and serve immediately smeared with little ghee if desired.

For fluffy, light Phulkas knead the dough 2-3 hrs before to soft and pliable dough with a smooth texture.
Use gar burner if possible as they help in making fluffy and light phulkas.
Don’t lose heart if it don’t fluff up nicely at first attempt. Practice and patience is needed to get a fluffy, ballooned phulkas.

Labels: Indian Bread