PHULKA

Phulka is staple, unleavened bread. They are best cooked on a gas hob. It requires some practice to get this bread right. It is a healthy bread, as you control the amount of fat to add. I cook these just the way my mother used to cook without any oil or butter. This bread tastes great with any curry of your choice. 

Serves 4-6

 

INGREDIENTS

250g chapati flour, plus extra for dusting and rolling,

Salt to taste

150 ml warm water for kneading

1 teaspoon oil

  

METHOD

 

1. Put the flour into a large bowl, add the water and mix with your hands until the dough starts to come together, keep kneading for at least 2 to 3 minutes. The dough will be sticky, so grease your palms with little oil, as this will help to knead the dough; Keep the dough aside. 

2. Divide the dough into roughly 8 to 10 equal pieces or as per the size you would like your phulka, then form them into balls and press to flatten slightly. Put a flat griddle pan over a low heat while you roll the bread.

3. Dust some flour over the ball, place it on a lightly floured work surface and roll it into a thin and round disc. 

4. Place the prepared disc on the pan, increase the flame slightly, cook one side till done, then take the pan off the flame; with the help of a pair of tongs, gently slid the uncooked side of the  phulka over an open flame, revolving gently, so that it is cooked evenly from all sides. Little brown spots will appear all over the phulkas. Some may puff up and some may not, which is perfectly fine as far as they are cooked evenly on both sides. 

5. Repeat the process, until all the phulkas are prepared. Keep covered in an insulated casserole dish, or in an airtight container until ready to serve. If you like, smear a butter stick gently on one side of the phulka for extra flavour.