Indian
Total Time
39 mins
12 pieces
– 2 ½ cups Whole wheat flour / Aata – 1 teaspoon Salt – 1 tablespoon Oil – 2 tablespoon Flax meal optional – Warm water as needed to make the dough
– In a wide bowl, add the wheat flour, salt and flax meal (if using) and mix them. – Slowly add warm water to the flour mixture and start forming a dough. – Add the oil towards the end and knead the dough until it is soft and smooth. I usually knead it for about 5 minutes. The dough should not be too soft or too stiff.
– Cover the dough and let it rest for at least 30 minutes. You can let it rest for longer than 30 minutes. I usually let it rest for couple of hours but at least 30 minutes is preferable. – Heat a pan or a griddle on medium high heat. – Divide the dough into 12 equal sized balls. – Dust a dough ball with sufficient flour and start rolling it using a rolling pin. Keep the thickness of the dough as even as possible.
– Repeat the same with the rest of the dough balls. I usually roll a couple and then start cooking them on the side. If you are a beginner, roll a few and then cook them. – Place the rolled dough on the hot pan and let it cook for a minute or so until bubbles appear. Flip it on the other side and let it stay on the pan for about 30 seconds. – Now transfer this directly on to the flame or on a steel wire grill placed over the flame (like the one I am using).
– Let the phulkas puff up and then flip it once and let it cook on the other side as well. This does not take long at all and is done within few seconds. – Remove the phulka from the flame and keep it warm in between kitchen cloth or in a covered container. – Smear a little bit of fresh ghee when warm and serve.