Phulka... soft and all puffed up

Phulkas have been my preferred way of eating right from my childhood. Looking at my mom making all those phulkas perfectly puff up was always a scene to enjoy. I always used to pour a little ghee on top of hot phulkas to enjoy the full taste. Now my kids enjoy it the same way. I love making phulkas because that is the best way to serve my family.... dadda without oil, kids and me with a little bit of ghee and so it is easy to handle the requests better

Everyday dinner has to have different kinds of flatbreads to make it more inviting for the kids to get them to the dining table. Its not just that.... its about getting them to the table with a big smile on their face

Serves... 5 phulkas 

Serve option... Hot

This is what u'll need...

Whole wheat flour - 1 cup
Water - as needed
Salt to taste

Here is the stir....

• Add flour, water and salt to a wide bowl and mix it well. Adjust water as needed and knead it into a very soft dough

• Cover it and let it rest it for a few minutes. If planning to make the phulkas immediately then add a few more of kneading time than you would usually use

• Pinch out a lemon-sized dough and roll it into a nice ball

• Place the dough on your worksurface to roll it out

• Dust your worksurface with flour as you would usually do for rotis

• Roll out the dough into a thin circle

• Heat a griddle or tawa 
• Place a roti on the hot tawa. Wait for few seconds, say 5-7 secs

• Flip it over to slightly cook the other side in a similar way

• Immediately transfer it to a wire mesh and put the wire mesh directly over high flame. You will see it immediately forming big bubbles which keep puffing up

• Flip once in between and let it puff all the way up like a ball. Remember all this will tae a few seconds else it will burn the phulkas

• Remove the phulka from flame and transfer it to a plate

• Serve hot with a drizzle of ghee on top and enjoy with you favourite curry

Note:

• Keep the dough simple. I have heard my friends using oil and warm water when making dough. But I have followed my mom's way and never failed 
• Resting the dough for a few minutes makes the dough more pliable
• Cook on tawa only for a few seconds. It should be just enough to make the roti hold its structure to let it sit on the wire mesh