Phulka / Pulka

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Whole wheat flour is more nutritious and much better than white flour. Phulka's are unleavened Indian bread and are best made when placed on a gas burner as they fluff all around evenly. They turn out to be very light and fluffy in texture, if the wheat flour is kneaded to a smooth and pliable dough. Phulka's tend to dry out or become hard, if made way before the meals time. So the best practice is to make them during the meals time and serve hot hot phulka's one after the other as they are soft and fluffed up.

Ingedients
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Whole Wheat Flour          2 cups + for dusting
Warm Water                      1 cup or adjust accordingly
Salt                                      pinch
Oil                                        to grease

Method
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• Take the wheat flour in a mixing bowl and add just a pinch of salt to it. Mix together.
• Slowly add water little by little and knead to a smooth dough. Combine and knead the dough well.
• Now tip the oil and apply all around the dough and let sit covered for 20 mins.
• After 20 mins., knead the dough once to make it softer.
• Heat the skillet on medium flame.
• Make small balls out of the dough and start rolling.
• Dust the dough balls in the wheat flour and roll the balls with a rolling pin to a round disc evenly.
• Place these roundals on to the hot skillet and press gently on top till the bubbles start rising.
• Then flip other side and cook for 4 - 5 secs.
• On the side burner, switch on the flame to low-medium and place this bubbled phulka directly on the flame with tongs. It puffs up like a puri or a balloon and turn the other side. When both sides are puffed, serve immediately.
• Light and Fluffy Phulka's taste so good when hot and as the phulka's are made with whole wheat flour, they are healthy too.